Recipe - Hotter Than Hell Veal Roast

1 (4lb) boneless veal
shoulder roast; trim
excess fat
4 Cloves garlic; minced
1 tablespoon Caribe (crushed N. New
Mexico hot red chile)
2 teaspoon Dried leaf sage; crushed
1 One half teaspoon Dried leaf tarragon; crushed
3 Or
4 Fresh/pickled Jalapenos; cut
in long; thin strips
12 small Red potatoes; scrubbed
12 Very small carrots; scrubbed
12 small White onions; peeled
One half cup Unsalted butter
Fresh ground black pepper

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 2inch intervals.
Place seam side down in roasting pan. Roast 15 minutes, remove from oven &
surround with potatoes, carrots & onions. Roast 2 hours longer, turning
vegetables over and basting with pan juices frequently. After 2 hours,
vegetables should be tender & roast crisp & brown on outside. Meat
thermometer should read about 165. Remove from oven; let stand 20 minutes;
remove cord, set roast on platter & surround with vegetables. Skim fat from
pan juices, offer juices separately to spoon over meat & vegetables. Makes
6 to 8 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.