Pesach Veal Roast

Yussi Weisz Recipe By
 
  • Cooking and Prep: 3 h
  • Serves: 4
  • No Allergens

Rich, flavorful, and this is one spectacular veal roast for your Passover seder. Click to watch Yussi cook veal roast for Passover.

Ingredients (16)

Main ingredients

Start Cooking

Prepare the Veal

  1. Heat three tablespoons schmaltz (or olive oil) in a large pot, and then add diced vegetables to sauté. Add more schmaltz as needed.

  2. Add Blush Chablis and bring to a boil.

  3. 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.

  4. Once the veal is cooled, slice. Warm up on 250 degrees Fahrenheit for up to a few hours. Finish with freshly grated horseradish.

  5. 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.

EMAIL
  • Libby Seliger

    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?
    Posted by libbyseliger@gmail.com |September 10, 2020
    0
  • Rivky

    Schmaltz

    What exactly is schmaltz?? And how do you prepare it?
    Posted by Salama |May 3, 2020
    Replies:
    Esther Leah
    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.
    Posted by Esther Leah|May 4, 2020
    0
  • Devora

    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!
    Posted by Sweettestbee |November 1, 2018
    0
 
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  • Libby Seliger

    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?
    Posted by libbyseliger@gmail.com |September 10, 2020
    0
  • Rivky

    Schmaltz

    What exactly is schmaltz?? And how do you prepare it?
    Posted by Salama |May 3, 2020
    Replies:
    Esther Leah
    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.
    Posted by Esther Leah|May 4, 2020
    0
  • Devora

    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!
    Posted by Sweettestbee |November 1, 2018
    0

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