Please enter the email you’re using for this account.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
1 cup beer or ginger ale
1 cup Gefen Honey
1/2 cup Haddar Dijon Mustard
1/4 cup vegetable oil
2 tablespoons onion powder
1 and 1/2 teaspoons crushed dried rosemary
1 teaspoon salt
1 teaspoon garlic powder or 2 cubes Gefen Frozen Garlic
1/4 teaspoon black pepper
3 pounds boneless veal roast
Combine beer, honey, mustard, oil, onion powder, rosemary, salt, garlic powder, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for three hours, tossing occasionally.
Preheat oven to 350 degrees Fahrenheit. Remove veal from marinade, reserving marinade, and place veal in a large roasting pan.
Bake one and half to two hours, basting occasionally, or until desired degree of doneness.
Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for five minutes. Spoon over roast.
How Would You
Rate this recipe?
Please log in to rate
veal goes in oven with no liquid?
That’s what it seems like from the image and recipe.
veal goes in oven with no liquid?
Is the roast cooked covered or uncovered?
Delicious and easy It was so simple to make and so yummy great recipe
Thanks Fraidy!