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OCTOBER 29, 2015 | The Jewish Home
tchen
Veal Marsala Pot Roast with Mushroom Sauce Yields 12 servings (freezer friendly)
THE BALTIMORE JEWISH HOME
In The K
By Naomi Nachman
was preparing the ingredients, I realized that the oven was filled with kugels.
Not wanting to wait another hour until
the oven would be available, I decided to cook the roast on
OCTOBER 15, 2020
This past Sukkot I wanted to make this roast but as I
the stovetop in a large saut� pan. The results were amazing, and I got to double the efficiency of my oven/stovetop.
Preparation
b1 (3-4) boneless veal roast roll b4 garlic cloves, minced b2 teaspoons paprika b2 teaspoons onion powder b2 teaspoons chili powder b2 teaspoons dried thyme b2 teaspoons kosher salt b¼ teaspoon black pepper b2 tablespoons oil b1 large onion, sliced b16 oz. cremini mushrooms, quartered b1 teaspoon kosher salt b1 cup Marsala wine b1 cup chicken broth b2 sprigs fresh thyme b1 bay leaf
2. Heat oil in a large skillet over medium-high heat. Sear the roast for about a minute (or less) per side, until it starts to brown. Remove roast from skillet; and set aside.
1.
Rub garlic, and spices all over the roast, coating all sides.
3.
In the same pan, turn heat to medium; add a tablespoon of Marsala wine to the skillet. Deglaze the pan by stirring and scraping the bottom of the pan to loosen all the meat drippings. (This will add lots of flavor to the sauce.)
4.
Add onion; cook for a few minutes, until it starts to brown. Add mushrooms and salt. Cook for 7-10 minutes, until the mushrooms have softened. Add remaining wine and broth, thyme and bay leaves. Place the veal back into the pan and nestle it into the sauce.
5.
Cover and simmer on low for 3 hours. Alternatively, you can roast the veal roast in the oven for 3 hours covered at 325°F.
NOTE: Always slice a roast after it has properly cooled. I put mine in the fridge for several hours, which helps me get nice even slices.
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
B A LT I M O R E J E W I S H H O M E . C O M
Ingredients
