Roast Veal

Name: Roast Veal
Yield: 10
Ingredients: 2 cups of chicken broth; 2 cups of red wine; 2 tablespoons of Worcestershire sauce; 2 tablespoons of soy sauce; 2 tablespoons of salt; 1/3 cup of chopped green onions; 1/3 cup of pickled jalapeño peppers; 1/4 cup of mustard; 3 cloves of garlic, mashed; 2 medium-sized onions, diced; chopped parsley, for garnish; 1 can of beer; 1 large veal roast (3.4 kg); 1 tablespoon of sweet paprika; Acessory; Large roasting pan

1
2 cups of chicken broth
2
2 cups of red wine
3
2 tablespoons of Worcestershire sauce
4
2 tablespoons of soy sauce
5
2 tablespoons of salt
6
1/3 cup of chopped green onions
7
1/3 cup of pickled jalapeño peppers
8
1/4 cup of mustard
9
3 cloves of garlic, mashed
10
2 medium-sized onions, diced
11
chopped parsley, for garnish
12
1 can of beer
13
1 large veal roast (3.4 kg)
14
1 tablespoon of sweet paprika
15
Acessory
16
Large roasting pan

Ingredients

1
2 cups of chicken broth
2
2 cups of red wine
3
2 tablespoons of Worcestershire sauce
4
2 tablespoons of soy sauce
5
2 tablespoons of salt
6
1/3 cup of chopped green onions
7
1/3 cup of pickled jalapeño peppers
8
1/4 cup of mustard
9
3 cloves of garlic, mashed
10
2 medium-sized onions, diced
11
chopped parsley, for garnish
12
1 can of beer
13
1 large veal roast (3.4 kg)
14
1 tablespoon of sweet paprika
15
Acessory
16
Large roasting pan

Directions

1
In a bowl, combine all the ingredients except the veal roast
2
Score the meat and season it with the marinade over it
3
Cover and refrigerate for 12 hours
4
5
Place the roast in the roasting pan with the marinade, cover with aluminum foil and roast at low temperature for 2 hours or until it's tender
6
Baste the veal occasionally with the broth to prevent drying out
7
Remove the foil and finish roasting in the oven for an additional 2 hours or until golden brown.