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ISO Veal Roast recipe



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OOTBubby




 
 
    
 

Post Thu, Feb 25 2010, 7:11 pm
I'm looking for a recipe for a veal chuck eye roast. I've searched here and only found one (with ketchup, orange juice, brown sugar glaze). I may do that one, but would like some other ideas. I'd prefer something sweet.

Thanks.
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mrsERK




 
 
    
 

Post Thu, Feb 25 2010, 7:22 pm
From my mom's website - www.ruths-kitchen.com

5 pounds boneless veal roast
1/4 cup all-purpose flour
2 T. olive oil
1 tsp. paprika
1/2 tsp. black pepper
1 tsp. dried or 4 sprigs fresh rosemary
1 tsp. herbs de Provence
2-3 cups full-bodied, dry, red wine
Mix about 1/4 cup flour, paprika, and pepper. Rub the veal roast with this mixture. Heat oil in large pot. Sauté veal on all sides until golden. Pour wine around veal, scraping browned bits. Lower heat until liquid is just simmering. Add herbs, cover pot, and cook until veal is quite tender (about 4 hours). Serve with a rice dish, a good bread, salad, and fine wine.

Enjoy!
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OOTBubby




 
 
    
 

Post Thu, Feb 25 2010, 7:23 pm
Thanks evers, sound good, but I want a sweeter type recipe.
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ra_mom




 
 
    
 

Post Thu, Feb 25 2010, 9:28 pm
This is delicious.

Veal Roast
3 lb. veal roast
sliced onion, placed under veal
crushed garlic, rubbed into roast

Cover tighly and bake at 425 for 1 hour.

Glaze
1/2 cup ketchup
1/4 cup orange juice
1/4 cup brown sugar
1/2 - 1 tsp black pepper
1/2 tsp salt
1-1/2 tsp dried minced onion flakes
(or you can use 2 tsp onion soup mix instead of the salt and minced onion)

Uncover roast, spread glaze on top, cover and bake 20 minutes.
Uncover and bake additional 20-30 minutes.


Last edited by ra_mom on Thu, Jun 28 2012, 8:53 pm; edited 1 time in total
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OOTBubby




 
 
    
 

Post Thu, Feb 25 2010, 10:30 pm
Thanks ra_mom -- that's recipe I was referring to in the original post. It looks good, but I was looking to see if I could find some options to choose from.
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HAPPYMOMMY




 
 
    
 

Post Thu, Feb 25 2010, 10:34 pm
I can vouch for ra_mom's recipe. I made this for Sukkos and it disappeared real quick!
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Mrs Bissli




 
 
    
 

Post Fri, Feb 26 2010, 6:27 am
I think dry or semi-dry white wine goes better with veal than red wine. I usually roast after rubbing with a mix of pureed garlic and lots of paprika in a roasting bag. Not a sweet recipe.
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Sunflower




 
 
    
 

Post Fri, Feb 26 2010, 9:58 am
try the honey and herbed veal roast in the kosher palette.
use ginger ale instead of beer to make it sweeter.
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ctgal20




 
 
    
 

Post Sun, Sep 01 2013, 9:27 am
RA Mom I have a couple of questions about your recipe. First of all, do you use fresh crushed garlic? also, is 425 not too high? I want to make this but I'm nervous about it getting too dry.
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tsrbalt




 
 
    
 

Post Sun, Sep 01 2013, 1:06 pm
I just put garlic, paprika and duck sauce on my veal roasts and they always come out yummy.
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OOTBubby




 
 
    
 

Post Sun, Sep 01 2013, 1:39 pm
ra_mom wrote:
This is delicious.

Veal Roast
3 lb. veal roast
sliced onion, placed under veal
crushed garlic, rubbed into roast

Cover tighly and bake at 425 for 1 hour.

Glaze
1/2 cup ketchup
1/4 cup orange juice
1/4 cup brown sugar
1/2 - 1 tsp black pepper
1/2 tsp salt
1-1/2 tsp dried minced onion flakes
(or you can use 2 tsp onion soup mix instead of the salt and minced onion)

Uncover roast, spread glaze on top, cover and bake 20 minutes.
Uncover and bake additional 20-30 minutes.


I made this once and found that when I went to slice the roast (it was around 3 lb.) it was totally raw in the middle. I cooked it per your instructions. Do you really only cook it for 40-50 minutes total for a 3 lb. roast?
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ra_mom




 
 
    
 

Post Sun, Sep 01 2013, 9:24 pm
I sincerely apologize OOTBubby.

When I first posted I wrote 350, but the next time I made the recipe I realized that my mom always bakes at 425, so I changed the temperature on the recipe posted above.

Also, please note that the recipe bakes for 1 hour, then the glaze is added and the roast is baked another 20 minutes covered + 30 minutes uncovered.
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ra_mom




 
 
    
 

Post Sun, Sep 01 2013, 9:32 pm
ctgal20 wrote:
RA Mom I have a couple of questions about your recipe. First of all, do you use fresh crushed garlic? also, is 425 not too high? I want to make this but I'm nervous about it getting too dry.
Yes, fresh crushed garlic.
It comes out delicious when baked at 425 as above.
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chaya35




 
 
    
 

Post Sun, Sep 01 2013, 9:37 pm
Is a veal roast a dry piece of meat? I was going to buy one today to try this recipe and my butcher had a shoulder veal roast and he told me its a dry piece of meat so I was scared to try it.
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ra_mom




 
 
    
 

Post Sun, Sep 01 2013, 9:39 pm
chaya35 wrote:
Is a veal roast a dry piece of meat? I was going to buy one today to try this recipe and my butcher had a shoulder veal roast and he told me its a dry piece of meat so I was scared to try it.
IIRC, the neck veal roast is most tender.
But I think I have done the shoulder veal roast too with success.
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debsey




 
 
    
 

Post Wed, Sep 11 2013, 2:45 pm
I'm going to try this recipe on a pickled turkey roast and stuff the roast with pastrami chunks and see how it comes out. In the mood to experiment. That's what happens when you are overdue......
debs
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Jay3fer




 
 
    
 

Post Fri, Jun 10 2016, 5:11 am
Found this old thread. Trying ra_mom's OJ veal for Shabbos / Shavuos.
We're in Israel... it's tough adapting to new cuts of meat, and my husband brings things home, leaving me to hunt for recipes!
Wish us luck!!! (and good Shabbos/yom tov!)
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