| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Grains, Vegetables |
|
Meats, Passover, Main dish, Fruits, Nuts |
6 |
Servings |
INGREDIENTS
|
|
-SANDI BROOKS WFCJ53B |
| 4 |
lb |
Boneless veal shoulder |
| 2 |
|
Cloves garlic, cut into sliv |
| 1 1/4 |
c |
Vegetable oil |
| 1 |
ts |
Paprika |
| 1 |
tb |
Oregano |
| 1 |
ts |
Freshly ground black pepper |
|
|
Salt to taste |
|
|
Juice of 2 lemons |
| 1 |
lb |
Dried prunes |
| 2 |
c |
Water |
| 1/2 |
c |
Brown sugar |
| 1 |
c |
Blanched almonds |
INSTRUCTIONS
Cut slits into the veal and insert the garlic slivers into the slots.
Place the veal in a utensil with a cover and add 1/4 cup oil, paprika,
pepper, oregano, salt and lemon juice. COVER AND REFRIGERATE OVERNIGHT
Preheat oven to 400 Transfer veal to a baking dish and add the marinade.
Cover with foil and place the veal in the oven. Bake 1 hour, covered.
Remove the foil and continue baking, basting occasionally, until the veal
is tender, about 1 more hour
Meanwhile, place the prunes in a saucepan and add the water,brown sugar and
1/4 cup oil. Bring to a boil and simmer,covered 1/2 hour, or until the
prunes are tender. Keep warm. Before the meat is done, heat the remaining
3/4 cup oil in a skillet and add the almonds. Cook, stirring until they are
golden brown. Drain on absorbent paper.
Slice the meat,put on a platter and keep hot. Drain the prunes, arrange on
a platter and scatter the almonds over them. Serve the meat with the prunes
and almonds as an accompaniment.
This is so easy that it is great for Passover and has gotten great reviews
prunes notwithstanding! Sandi in CT 03/01 01:00 P.M. Re-Formatted by Elaine
Radis; 3/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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