Side Pannel
Hotter Than Hell Veal Roast
Ingredients List
- 1 (4-lb) boneless veal
- -shoulder roast; trim
- -excess fat
- 4 Cloves garlic; minced
- 1 tb Caribe (crushed N. New
- -Mexico hot red chile)
- 2 ts Dried leaf sage; crushed
- 1 1/2 ts Dried leaf tarragon; crushed
- 3 Or
- 4 Fresh/pickled Jalapenos; cut
- -in long; thin strips
- 12 sm Red potatoes; scrubbed
- 12 Very small carrots; scrubbed
- 12 sm White onions; peeled
- 1/2 c Unsalted butter
- Fresh ground black pepper
Directions
Preheat oven to 400. Lay veal roast inside (cut side) up & run with halt
each of the garlic, caribe & herbs; turn over and rum with remaining
garlic, caribe & herbs. Turn cut side up again, sprinkle with jalapeno
strips. Roll up meat, tie securely with kitchen cord at 2-inch intervals.
Place seam side down in roasting pan. Roast 15 minutes, remove from oven &
surround with potatoes, carrots & onions. Roast 2 hours longer, turning
vegetables over and basting with pan juices frequently. After 2 hours,
vegetables should be tender & roast crisp & brown on outside. Meat
thermometer should read about 165. Remove from oven; let stand 20 minutes;
remove cord, set roast on platter & surround with vegetables. Skim fat from
pan juices, offer juices separately to spoon over meat & vegetables. Makes
6 to 8 servings.
each of the garlic, caribe & herbs; turn over and rum with remaining
garlic, caribe & herbs. Turn cut side up again, sprinkle with jalapeno
strips. Roll up meat, tie securely with kitchen cord at 2-inch intervals.
Place seam side down in roasting pan. Roast 15 minutes, remove from oven &
surround with potatoes, carrots & onions. Roast 2 hours longer, turning
vegetables over and basting with pan juices frequently. After 2 hours,
vegetables should be tender & roast crisp & brown on outside. Meat
thermometer should read about 165. Remove from oven; let stand 20 minutes;
remove cord, set roast on platter & surround with vegetables. Skim fat from
pan juices, offer juices separately to spoon over meat & vegetables. Makes
6 to 8 servings.
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