| |
|
What You Need:
(To Make: 6 to 8)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
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.
|
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.
|
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.
|
4. Preheat the oven to 450°. 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.
|
5. Then baste it with a tablespoon or so of olive oil and reduce the heat to 350°. 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.
|
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.
|
|
|
|
|
