fbpx

Recipe by The Peppermill

Veal Roast with Porcini and Garlic

()
add or remove this to/from your favorites
Veal Roast with Porcini and Garlic
Meat Meat
Easy Easy
12 Servings
Allergens

No Allergens specified

3 Hours, 30 Minutes
Diets
- Gluten Free - Low Carb - No Refined Sugar - Paleo

Rolled veal shoulder roast with a gluten-free stuffing (not a stale piece of challah in sight!).

 

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Ingredients

Main ingredients

  • 8 large cloves garlic

  • 1 tablespoon fresh rosemary, checked and chopped

  • 1 tablespoon fresh thyme leaves, checked

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1 veal roast (4- to 5-pound), tied to hold its shape

  • 1 (3/4-ounce) package porcini powder (available at The Peppermill)

Directions

Prepare the Veal Roast

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Coarsely chop garlic, rosemary, thyme, salt and pepper in a food processor. Set aside one tablespoon of this mixture. Press remainder into center of veal through openings of string at either end. Coat the outside of the roast with porcini mushroom powder.

3.

Heat oil in heavy large pot over medium heat. Add bones and brown well, about eight minutes. Transfer bones to bowl. Add veal to pot and brown on all sides, about five minutes. Add reserved one tablespoon of the garlic mixture and remaining mushroom powder to pot, around the veal. Arrange bones around the veal.

4.

Add chicken stock, wine, tomato paste and vinegar. Bring to boil. Cover, place in oven, and roast until veal is tender, about two hours. Uncover and cool veal for an additional one hour. Discard bones and refrigerate until cold.

5.

Transfer veal to cutting board, scraping any sauce back into the pot. Remove strings. Slice veal into half-inch-thick slices. Place slices in large oven-to-tableware baking dish, overlapping to fit.

6.

Pour sauce into a saucepan and boil until reduced to approximately three cups, about 20 minutes. Season to taste with salt and pepper and spoon over veal.

7.

To reheat, place roast, uncovered, for 25 to 30 minutes in an oven heated to 350 degrees Fahrenheit.

Tips:

Sauce can be prepared ahead of time. Cover well and chill or freeze.

Recipe tags

balsamic vinegar fleischig fleishigs garlic gluten free Italian food kosher for passover kosher Italian food meat mushrooms Pesach roast Rosh Hashana rosh hashanah Rosh Hashanna Rosh Hashannah roshhashana slow cooked stuffed veal yom tov mains yom tov meats
Veal Roast with Porcini and Garlic

How Would You

Rate this recipe?

Please log in to rate

image Whats App Join our "What's For Dinner"WhatsApp Group image

Reviews

Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments

Related Recipes

Buttered Home Fries In Sweet Chili Sauce

Buttered Home Fries In Sweet Chili Sauce
Strawberry Apple Oat Breakfast Muffins

Strawberry Apple Oat Breakfast Muffins
Blended Iced Tea

Blended Iced Tea