Hotter than hell veal roast

6 Servings

Quantity Ingredient
1 (4-lb) boneless veal shoulder roast; trim excess fat
4 Cloves garlic; minced
1 tablespoon Caribe (crushed N. New Mexico hot red chile)
2 teaspoons Dried leaf sage; crushed
1½ teaspoon Dried leaf tarragon; crushed
3 Or
4 Fresh/pickled Jalapenos; cut in long; thin strips
12 smalls Red potatoes; scrubbed
12 Very small carrots; scrubbed
12 smalls White onions; peeled
½ cup Unsalted butter
Fresh ground black pepper

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, .

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