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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 5 |
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I had this copied from an unknown source but it sounded interesting with anchovies, garlic, vermouth, bread crumbs (use matzoh meal crumbs for Passover), etc. I have never made a veal roast but I hope to soon. Ingredients:
1 (2 ounce) can anchovy fillets, drained |
3 garlic cloves, peeled |
1 1/2 tablespoons thyme leaves |
1/2 cup dry vermouth, plus (or white wine) |
2 tablespoons dry vermouth (or white wine) |
1 (5 lb) veal roast, rolled and boned rump |
2 tablespoons fine breadcrumbs (or matzoh meal for passover) |
1 1/4 cups water |
Directions:
1. Heat oven to 450 degrees F.
2. Place anchovies, garlic, thyme, and 2 tablespoons vermouth or white wine in blender or food processor; process to a paste and rub paste all over the roast.
3. Sprinkle roast with bread crumbs and place in a shallow roasting pan.
4. Roast veal 10 minutes. Reduce heat to 325 degrees and pour remaining vermouth or white wine plus 1 cup of water into pan.
5. Roast basting every 20 minutes for the first hour, just until juices run clear, about 1 hour 40 minutes (155-160 on a meat thermometer).
6. Transfer veal to a platter and cover loosely with foil. Let stand 15 minutes.
7. Pour remaining 1/4 cup water into roasting pan and scrape loose browned bits on bottom of pan.
8. Pour into gravy boat.
9. Cut veal into 1/4 slices and serve with the sauce.
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