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
-
No Allergens
Ingredients (16)
Main ingredients
Start Cooking
Prepare the Veal
-
Heat three tablespoons schmaltz (or olive oil) in a large pot, and then add diced vegetables to sauté. Add more schmaltz as needed.
-
Add Blush Chablis and bring to a boil.
-
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.
-
Once the veal is cooled, slice. Warm up on 250 degrees Fahrenheit for up to a few hours. Finish with freshly grated horseradish.
-
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.
-
Veal Breast?
Hi, this recipe looks delicious. Is the roast a veal breast? If not, can the recipe be used for that and does the timing change? -
Replies:
It is rendered fat. My Hungarian mother a"h used to make it. She would use the skin of the chickens and cook them down. As I was too young to care how she did it and she is no longer here to explain the exact process, I cannot tell you exactly how she made it. The skins shrunk and became crispy and were so delicious (while not very healthy). Maybe Kosher.com could convince Yussie Weiz to make a show to explain the process.
-
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!
Please
Log in to ask a question How'd it turn out? Write a review.
-
Veal Breast?
Hi, this recipe looks delicious. Is the roast a veal breast? If not, can the recipe be used for that and does the timing change? -
Replies:
It is rendered fat. My Hungarian mother a"h used to make it. She would use the skin of the chickens and cook them down. As I was too young to care how she did it and she is no longer here to explain the exact process, I cannot tell you exactly how she made it. The skins shrunk and became crispy and were so delicious (while not very healthy). Maybe Kosher.com could convince Yussie Weiz to make a show to explain the process.
-
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!
