Holiday Veal RoastAdd To My Recipes
2 hours 5 minutes
5 tablespoons Bartenura Olive Oil
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
2 tablespoons Gefen Table Salt
1/2 tablespoon black pepper
1 cup wine
4–5 pound veal roast
1 cup water, if needed
1/2 small fresh horseradish root, for serving
Heat three tablespoons olive oil in a large pot, and then add diced vegetables to sauté. Add more as needed.
Add wine 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 cholent or soups. You can also freeze it and use when needed.
Note: This recipe provided with permission from kosher.com.
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