| 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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