In my world, Passover is not usually the brisket fest that is typical for so many of the other families I know.
Our usual is turkey. Second night veal.
That's because, growing up, when the Seders were at my grandma's house, and the crowd could be as many as 24 people, she always served a big turkey the first night. The second night, when we were a much smaller group, she would cook a batch of veal cutlets with a crunchy matzo meal crust.
Frankly, I don't feel like frying up a whole mess of cutlets, so my Passover veal dinner will likely be breast of veal, one of my favorites meats to eat. I realize a lot of people think breast of veal is too down home for a festive occasion such as Passover.
I don't agree. Look how beautiful this roast is! Golden brown skin, meaty bones, moist meat, savory vegetables to accompany. Looks impressive to me! And also quite good to eat, for Passover or otherwise.
Roast Breast of Veal with Mushrooms, Onions and White Wine
- 3 tablespoons olive oil
- 1 large onion, chopped
- 10 ounces fresh mushrooms
- 1 large clove garlic, finely chopped
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1 breast of veal, about 3-4 pounds
- 1/2 cup white wine
Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for about 2 minutes, to soften slightly. Add the mushrooms, garlic and parsley, stir and cook for another 2 minutes. Season to taste with salt and pepper. Spoon the vegetables into a roasting pan. Place the veal breast on top. Brush the top surface of the meat with the remaining olive oil. Sprinkle with salt and pepper. Roast for 30 minutes. Pour the wine over the meat. Reduce the heat to 350 degrees. Roast for another 45-50 minutes, basting occasionally, or until the surface is crispy.
Makes 4 servings