Recipe by Yussi Weisz

Pesach Veal Roast

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

Rich, flavorful, and this is one spectacular veal roast for your Passover seder. Click to watch Yussi cook veal roast for Passover.

Ingredients

Main ingredients

  • 1 onion, diced

  • 2 shallots, diced

  • 1 green squash, diced

  • 2 tomatoes, diced

  • 1/2 a celery root, diced

  • 3 parsley root, diced

  • 3 carrots, diced

  • 1 kohlrabi, diced

  • 2 potatoes, diced

  • 1 jalapeno pepper, diced

  • 1 cup Kedem Blush Chablis

  • 2 tablespoons salt

  • 1/2 tablespoon black pepper

  • 5 tablespoons schmaltz or Bartenura Olive Oil

  • 1 cup water, if needed

  • 4–5 pound veal roast

Directions

Prepare the Veal

1.

Heat three tablespoons schmaltz (or olive oil) in a large pot, and then add diced vegetables to sauté. Add more schmaltz as needed.

2.

Add Blush Chablis and bring to a boil.

3.

Once it reaches a boil, lower flame to a simmer, and add veal roast. Cook for an hour and a half, then remove veal from the sauce and let cool completely.

4.

Once the veal is cooled, slice. Warm up on 250 degrees Fahrenheit for up to a few hours. Finish with freshly grated horseradish.

5.

Using an immersion blender, blend the vegetables to create a creamy, smooth sauce. Use as a gravy or stock for your Pesach cholent or soups. You can also freeze it and use when needed.

Pesach Veal Roast

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blimi
blimi
1 year ago

this came out heaven!! probably one of softest meat I’ve ever made!!

Libby Seliger
Libby Seliger
4 years ago

Veal Breast? Hi, this recipe looks delicious. Is the roast a veal breast? If not, can the recipe be used for that and does the timing change?

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Rivky
Rivky
4 years ago

Schmaltz What exactly is schmaltz?? And how do you prepare it?

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En}o}wah
En}o}wah
Reply to  Rivky
4 years ago

It is rendered fat. My Hungarian mother a”h used to make it. She would use the skin of the chickens and cook them down. As I was too young to care how she did it and she is no longer here to explain the exact process, I cannot tell you exactly how she made it. The skins shrunk and became crispy and were so delicious (while not very healthy). Maybe Kosher.com could convince Yussie Weiz to make a show to explain the process.

Devora
Devora
6 years ago

What is blush Chablis What is the kedem blush chablis? Is it wine? Couldn’t tell from the picture. If yes, what kind of wine? Can u just use any red wine instead if it is red wine?
Thanks for your clarification!

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