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.
Serving size: Complete recipe
Calories 4585 Calories from Fat 2780
% Daily Value*
Total Fat 312 g480.6%
Saturated Fat 85 g425.2%
Trans Fat 2.2 g
Cholesterol 1620 mg540%
Sodium 5961.4 mg248.4%
Total Carbohydrates 38 g12.8%
Dietary Fiber 2.6 g10.3%
Sugars 24 g
Protein 380 g760.1%
Vitamin A 1.9% Vitamin C 76%
Calcium 40.7% Iron 2.4%
*Based on a 2000 Calorie diet