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Marinated Veal Roast With Red Onion
(Trouxa De Vitela)
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| What You Need: |
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1 cup olive oil
1/3 cup white wine vinegar
1 large red onion, peeled and finely chopped
½ teaspoon finely chopped garlic
2 tablespoons finely chopped parsley
¼ teaspoon crushed dried hot red pepper
2 teaspoons salt
½ teaspoons freshly ground black pepper
A 3½-to 4-pound boneless veal roast, preferably cut from the leg or rump and securely tied
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| How To Cook: |
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1. For the marinade, combine ¾ up of the oil, the vinegar, onion, garlic, parsley, red pepper, salt and black pepper in a small bowl and stir well.
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2. Place the veal in a deep bowl just large enough to hold it comfortably, and pour in the marinade, turning the veal about with a large spoon until it is moistened on all sides.
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3. Marinate at room temperature for 4 hours or in the refrigerator for at least 8 hours, turning it over two or three times as it marinates.
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4. Preheat the oven to 450°F. Remove the veal from the marinade, brush off any bits of onion or spice clinging to it, and place it on a rack in a shallow roasting pan. Set the marinade aside in a small saucepan. Roast the veal in the middle of the oven for 20 minutes.
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5. Then baste it with a tablespoon or so of olive oil and reduce the heat to 350°F. Basting two or three more times with the remaining olive oil, continue to roast for about 1½ hours longer, or until the veal is tender.
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6. Then bring the reserved marinade to a boil over high heat, reduce the heat to low and simmer for 5 minutes. To serve, carve the veal into ¼-inch slices, arrange them attractively on a large heated platter and pour the simmering marinade over them. Serve at once.
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