Side Pannel
Veal with Almonds and Prunes
Veal with Almonds and Prunes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Nuts, Fruit, Main Dish
Ingredients List
- -SANDI BROOKS WFCJ53B
- 4 lb Boneless veal shoulder
- 2 Cloves garlic, cut into sliv
- 1 1/4 c Vegetable oil
- 1 ts Paprika
- 1 tb Oregano
- 1 ts Freshly ground black pepper
- Salt to taste
- Juice of 2 lemons
- 1 lb Dried prunes
- 2 c Water
- 1/2 c Brown sugar
- 1 c Blanched almonds
Directions
Cut slits into the veal and insert the garlic slivers into the slots.
Place the veal in a utensil with a cover and add 1/4 cup oil, paprika,
pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE OVERNIGHT
Preheat oven to 400 Transfer veal to a baking dish and add the marinade.
Cover with foil and place the veal in the oven. Bake 1 hour, covered.
Remove the foil and continue baking, basting occasionally, until the veal
is tender, about 1 more hour
Meanwhile, place the prunes in a saucepan and add the water,brown sugar and
1/4 cup oil. Bring to a boil and simmer,covered 1/2 hour, or until the
prunes are tender. Keep warm. Before the meat is done, heat the remaining
3/4 cup oil in a skillet and add the almonds. Cook, stirring until they are
golden brown. Drain on absorbent paper.
Slice the meat,put on a platter and keep hot. Drain the prunes, arrange on
a platter and scatter the almonds over them. Serve the meat with the prunes
and almonds as an accompaniment.
Place the veal in a utensil with a cover and add 1/4 cup oil, paprika,
pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE OVERNIGHT
Preheat oven to 400 Transfer veal to a baking dish and add the marinade.
Cover with foil and place the veal in the oven. Bake 1 hour, covered.
Remove the foil and continue baking, basting occasionally, until the veal
is tender, about 1 more hour
Meanwhile, place the prunes in a saucepan and add the water,brown sugar and
1/4 cup oil. Bring to a boil and simmer,covered 1/2 hour, or until the
prunes are tender. Keep warm. Before the meat is done, heat the remaining
3/4 cup oil in a skillet and add the almonds. Cook, stirring until they are
golden brown. Drain on absorbent paper.
Slice the meat,put on a platter and keep hot. Drain the prunes, arrange on
a platter and scatter the almonds over them. Serve the meat with the prunes
and almonds as an accompaniment.
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