Spicy Veal Roast
A mouth watering veal roast with a spicy kick.
1 tbsp crumbled bay leaf
1/2 tsp cinnamon
1 1/2 tsps cumin
1/2 tsp black pepper
2 tsps ground tarragon
1/4 tsp salt
1 tsp thyme
4 tsps olive oil
1/2 clove garlic, peeled
4 sprigs parsley
3 lbs lean veal shoulder
1 lb onions, peeled
Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
Heat 2 teaspoons of oil in large skillet. Add onions, garlic, and tarragon. Cover and cook over low heat for 10 minutes. Set aside.
Heat remaining 2 teaspoons of oil in ovenproof pan large enough to hold all ingredients. Brown meat on all sides.
Add garlic-onion mixture. Add parsley, thyme, and bay leaf. Cover.
Bake in 325 ºF (160 ºC) oven for 11/2 hours, or until meat is tender.
Remove meat to serving platter. Skim fat from cooking juices. Remove bay leaf and parsley. Cut roast in 1/4- to 1/2-inch slices. Pour a little cooking juice over roast and serve rest on side.
in 1 serving of Spicy Veal Roast.
, 11% carbs, 59% protein.
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