Rich, flavorful, and this is one spectacular veal roast for your Passover seder. Click to watch Yussi cook veal roast for Passover.
Pesach Veal Roast
Recipe By Yussi Weisz
- Cooking and Prep: 3 h
- Serves: 4
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No Allergens
Ingredients (16)
Main ingredients
Start Cooking
Prepare the Veal
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Heat three tablespoons schmaltz (or olive oil) in a large pot, and then add diced vegetables to sauté. Add more schmaltz as needed.
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Add Blush Chablis and bring to a boil.
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Once it reaches a boil, lower flame to a simmer, and add veal roast. Cook for an hour and a half, then remove veal from the sauce and let cool completely.
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Once the veal is cooled, slice. Warm up on 250 degrees Fahrenheit for up to a few hours. Finish with freshly grated horseradish.
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Using an immersion blender, blend the vegetables to create a creamy, smooth sauce. Use as a gravy or stock for your Pesach cholent or soups. You can also freeze it and use when needed.
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Pesach Veal Roast
What is blush Chablis
What is the kedem blush chablis? Is it wine? Couldn't tell from the picture. If yes, what kind of wine? Can u just use any red wine instead if it is red wine? Thanks for your clarification!
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Pesach Veal Roast
What is blush Chablis
What is the kedem blush chablis? Is it wine? Couldn't tell from the picture. If yes, what kind of wine? Can u just use any red wine instead if it is red wine? Thanks for your clarification!
