| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1 | (4-lb) boneless veal shoulder roast; trim excess fat | |
| 4 | Cloves garlic; minced | |
| 1 | tb | Caribe (crushed N. New Mexico hot red chile) |
| 2 | ts | Dried leaf sage; crushed |
| 1 1/2 | ts | Dried leaf tarragon; crushed |
| 3 | Or | |
| 4 | Fresh/pickled Jalapenos; cut in long; thin strips | |
| 12 | sm | Red potatoes; scrubbed |
| 12 | Very small carrots; scrubbed | |
| 12 | sm | White onions; peeled |
| 1/2 | c | Unsalted butter |
| Fresh ground black pepper |
INSTRUCTIONS
Preheat oven to 400. Lay veal roast inside (cut side) up & run with halt each of the garlic, caribe & herbs; turn over and rum with remaining garlic, caribe & herbs. Turn cut side up again, sprinkle with jalapeno strips. Roll up meat, tie securely with kitchen cord at 2-inch intervals. Place seam side down in roasting pan. Roast 15 minutes, remove from oven & surround with potatoes, carrots & onions. Roast 2 hours longer, turning vegetables over and basting with pan juices frequently. After 2 hours, vegetables should be tender & roast crisp & brown on outside. Meat thermometer should read about 165. Remove from oven; let stand 20 minutes; remove cord, set roast on platter & surround with vegetables. Skim fat from pan juices, offer juices separately to spoon over meat & vegetables. Makes 6 to 8 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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