Veal Roast With Peas Recipe
Ingredients
| Veal | 3 , rolled | |
| Garlic | 1 Clove (5gm) | |
| Rosemary | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Tomato Paste | 1 Tablespoon (Special oil - 1 tablespoon) | |
| Dry white wine | 1 Cup (16 tbs) (Special oil - 1 tablespoon) | |
| Firm-cooked qeas - 2 cups | ||
Directions
GETTING READY
1 Pierce the veal at several places and insert some garlic and rosemary in them.
2 Rub the veal with salt and pepper.
MAKING
3 In a Dutch oven or a heavy casserole, heat the oil and cook the meat in it until brown.
4 Combine the tomato paste with the wine and add it to the pan.
5 Cover and roast in a 300 degrees fahrenheit oven for 1-1/2 hours or until tender.
6 Cook basting occasionally and remove the cover during the last 15 minutes of cooking.
7 In a heated platter, transfer the veal.
8 Skim the fat from the gravy.
9 Mix the peas in the gravy and cook over low heat for 2 minutes.
SERVING
10 Carve the veal and pour the gravy over it.
1 Pierce the veal at several places and insert some garlic and rosemary in them.
2 Rub the veal with salt and pepper.
MAKING
3 In a Dutch oven or a heavy casserole, heat the oil and cook the meat in it until brown.
4 Combine the tomato paste with the wine and add it to the pan.
5 Cover and roast in a 300 degrees fahrenheit oven for 1-1/2 hours or until tender.
6 Cook basting occasionally and remove the cover during the last 15 minutes of cooking.
7 In a heated platter, transfer the veal.
8 Skim the fat from the gravy.
9 Mix the peas in the gravy and cook over low heat for 2 minutes.
SERVING
10 Carve the veal and pour the gravy over it.
Chef
