SPICY VEAL ROAST
Skimming the fat from the cooking juices helps to minimize the fat content
of this veal dish.
|1/4 tsp ||saltt
|1/2 tsp ||black pepper
|1/2 tsp ||cinnamon
|1-½ tsp || cumin
|3 lb || boned lean veal shoulder, trimmed, rolled, and tied
|4 tsp ||olive oil
|1/2 lb || onions, peeled
|1/2 ||clove garlic
|2 tsp ||dried tarragon
|4 ||sprigs fresh parsley
|1 tsp ||thyme
|1 ||bay leaf
Mix together salt, pepper, cinnamon, and cumin. Rub over roast.
Heat 2 tsp oil in a large skillet. Add onions, garlic, and tarragon. Cover
and cook over low heat 10 minutes. Set aside.
Heat remaining 2 tsp oil in an ovenproof pan large enough to hold all ingredients.
Brown meat on all sides. Add garlic-onion mixture. Add parsley, thyme,
and bay leaf. Cover.
Bake at 325º F oven for 1-1/2 hours,
or until meat is tender. Remove meat to a serving platter. Skim fat from
cooking juices. Remove bay leaf and parsley. Slice the roast in 1/4- to 1/2-inch slices. Pour a little
cooking juice over the roast and serve the rest on the side.
Yield: 12 servings--Serving
Size: 3 oz
Each serving provides:
Total fat: 8 g
Saturated fat: 3 g
Cholesterol: 124 mg
Sodium: 149 mg