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Jewish Recipes --> Recipes --> Passover Recipes --> Kosher for Passover Veal

Stuffed Veal Roast by Passover by Design
Kosher Meat - Makes 6 servings - non-gebrokts
Recipe Ingredients:
  • 5 medium white button mushrooms
  • 1/2 (10 ounces) box frozen chopped spinach, defrosted
  • 3 springs fresh rosemary
  • 10 ounces large pimiento-stuff green olives
  • Zest of 1 orange
  • Zest of 1 small lemon
  • 1  (3 pound) veal roast, netted and tied
  • fine sea salt
  • freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 6 tablespoons apricot
  • 2 teaspoons imitation mustard

If you liked this recipe check out


Passover by Design

Picture-perfect Kosher by
Design recipes for the holiday
(Kosher by Design)
by Susie Fishbein (Author)

This show-stopping presentation is for wowing guest when you only have a few minutes to prep and get something into the oven.  Make sure you have butcher's twine on had for tying the roast.

Preheat oven to 375 degrees

Place the mushrooms, the 1/2 box defrosted spinach, leaves from the rosemary springs, olives, orange rest, and lemon zest into the bowl of a food process fitted with a metal blade. Pulse to combine to a paste.

Untie the roast.  Season both sides with salt and pepper.  Spread the stuffing paste evenly over the surface of the veal, generously covering it.

Re-roll the roast and tie it just tie it just tightly enough to secure; don't the too tightly or the filling will all ooze out.  The filling will be visible.

Heat the olive oil in a large skillet. Add the roast and sear on all sides until the meat is deep gold-brown.  Place the seared roast into a roasting pan.

In a small bowl, mix the honey, apricot preserves, and mustard.  Rub all the meat surface with a think coating of the apricot-honey mixture, reserving some mixture.  Bake for 1 hour, covered.  Remove the roast from the oven and baste with remaining apricot-honey mixture.  Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing.  The roast should be juicy and slightly pink in the center.

More Kosher Cookbooks by Susie Fishbein
Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods