Veal Roast With Mango Sauce

Name: Veal Roast With Mango Sauce
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: jewish
Ingredients: 1 teaspoon salt or to taste; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1 teaspoon white pepper; 1 teaspoon black pepper; 1 teaspoon dried basil; 1 large mango, peeled and diced; 2 1/2 cups veal or beef stock; 1 veal roast, 3 to 3 1/2 pounds; 2 tablespoons olive oil

Recipe from Paul Prudhomme

Adapted by Joan Nathan

Total Time: 1 hour 40 minutes
Rating: 4(6)
Comments: Read comments

Featured in: A Kosher Feast Befitting Jerusalem's 3,000th Anniversary

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Ingredients

Yield:6 servings

1teaspoon salt or to taste
1teaspoon onion powder
1teaspoon garlic powder
1teaspoon cayenne pepper
1teaspoon white pepper
1teaspoon black pepper
1teaspoon dried basil
1large mango, peeled and diced
2½cups veal or beef stock
1veal roast, 3 to 3½ pounds
2tablespoons olive oil

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 325 degrees.
Step 2
In a small bowl combine the salt, the onion and garlic powders, the cayenne, white and black peppers, and the basil. Set aside.
Step 3
Place the mango and 2 cups of the stock in a saucepan, and over high heat, bring to a boil. Lower the heat, allowing the mixture to thicken, and reduce the stock for about 20 minutes. About 1½ cups should be left. Add 1 teaspoon of the seasoning mix, and remove from the heat. Puree in a blender or food processor, and set aside for a few hours until ready to use.
Step 4
To prepare the roast, cut a series of pockets ¾ inch apart, each pocket about an inch wide and an inch deep. With your hands, work 5 teaspoons of the seasoning mix into the pockets and along the outside of the roast.
Step 5
In a large nonstick skillet, heat the olive oil, and sear the meat on all sides.
Step 6
Transfer the meat to a roasting pan. Deglaze the skillet with the remaining ½ cup of stock, and pour over the meat. Cover the pan, and roast the veal until it is medium rare, with an internal temperature of 125 degrees, about 45 minutes to 1 hour.
Step 7
Serve half-inch slices of the roast topped with the mango sauce and accompanied by sauteed peppers, eggplant and squash seasoned with the remaining teaspoon of seasoning mixture.