Please share your feedback with us! Kosher.com's annual survey is now live: Take Survey
Please enter the email you’re using for this account.
Meat
Easy
4 Servings
Allergens 
No Allergens specified
3 Hours
Diets
Rich, flavorful, and this is one spectacular veal roast for your Passover seder. Click to watch Yussi cook veal roast for Passover.
1 onion, diced
2 shallots, diced
1 green squash, diced
2 tomatoes, diced
1/2 a celery root, diced
3 parsley root, diced
3 carrots, diced
1 kohlrabi, diced
2 potatoes, diced
1 jalapeno pepper, diced
1 cup Kedem Blush Chablis
2 tablespoons salt
1/2 tablespoon black pepper
5 tablespoons schmaltz or Bartenura Olive Oil
1 cup water, if needed
4–5 pound veal roast
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.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
this came out heaven!! probably one of softest meat I’ve ever made!!
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?
Schmaltz What exactly is schmaltz?? And how do you prepare it?
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!