Braised Savory Roast Veal
|Veal||4 1⁄2 Pound|
|Salad oil||125 Milliliter (1/2 Cup)|
|Lemon juice||75 Milliliter (1/3 Cup)|
|Garlic||1 Clove (5 gm), halved|
|Onion||1 Small, chopped|
|Mixed herbs||1 Teaspoon|
|Dark steak sauce||30 Milliliter (2 Tablespoon)|
|Water/Broth 250 milliliter||1 Cup (16 tbs)|
Wipe meat piece with dampened absorbent paper.
Mix all remaining ingredients and pour over meat in a bowl.
Cover and refrigerate overnight or for at least five hours, turning meat occasionally.
Place meat on a rack in a deep heavy pan or large casserole with a close fitting cover.
Add the marinade mixed with water or thin broth or vegetable liquid.
Cover pan and bake at 325F (160C).
Baste roast frequently with surrounding liquid.
At the end of 2 hours remove cover; continue cooking for another hour, or until very tender, basting occasionally.
Strain sauce, then thicken; serve separately as a delicious gravy with the hot sliced meat.