1 veal rump (4 kg)
"1 cup finely chopped onion"
"1/2 cup olive oil"
"1/3 cup lemon juice"
"3 spoons of Worcestershire sauce"
"3 spoons of salt"
"4 cloves garlic, minced"
"3 spoons of chopped fresh parsley"
"1 1/2 cups water"
1 veal rump (4 kg)
"1 cup finely chopped onion"
"1/2 cup olive oil"
"1/3 cup lemon juice"
"3 spoons of Worcestershire sauce"
"3 spoons of salt"
"4 cloves garlic, minced"
"3 spoons of chopped fresh parsley"
"1 1/2 cups water"
The night before, clean the veal rump and make some holes for the marinade to penetrate
Prepare the marinade by mixing all the remaining ingredients except for the water
Place the veal rump in a bowl or basin and pour the marinade over it
Let it rest in the refrigerator for one day and one night, turning occasionally
Preheat the oven to moderate temperature (170°C)
Place the veal rump in a roasting pan
Mix the water with the marinade and pour it over the veal rump
Cover well with aluminum foil and roast for about 2 1/2 hours, basting occasionally with the marinade
Remove the foil and roast for another hour or until the meat is nicely browned and cooked
"Serve hot."
