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Ingredientes
- 1 x (4-lb) boneless veal shoulder roast, trim excess fat
- 4 x Cloves garlic, chopped
- 1 Tbsp. Caribe (crushed N. New Mexico warm red chile)
- 2 tsp Dry leaf sage, crushed
- 1 1/2 tsp Dry leaf tarragon, crushed
- 3 x Or possibly
- 4 x Fresh/pickled Jalapenos, cut in long, thin strips
- 12 sm Red potatoes, scrubbed
- 12 x Very small carrots, scrubbed
- 12 sm White onions, peeled
- 1/2 c. Unsalted butter Fresh grnd black pepper
Direcciones
- 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 min, remove from oven & surround with potatoes, carrots & onions. Roast 2 hrs longer, turning vegetables over and basting with pan juices frequently. After 2 hrs, vegetables should be tender & roast crisp & brown on outside. Meat thermometer should read about 165. Remove from oven; let stand 20 min; remove cord, set roast on platter & surround with vegetables. Skim fat from pan juices, offer juices separately to spoon over meat & vegetables.
- Makes6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 584g | |
| Recipe makes 6 servings | |
| Calories 467 | |
| Calories from Fat 143 | 31% |
| Total Fat 16.26g | 20% |
| Saturated Fat 9.93g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 89mg | 4% |
| Potassium 2053mg | 59% |
| Total Carbs 75.66g | 20% |
| Dietary Fiber 10.8g | 36% |
| Sugars 13.29g | 9% |
| Protein 9.09g | 15% |
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