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Ingredients
- 2 lb Veal rump roast
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 6 x Garlic cloves thinly sliced
- 1 whl clove
- 1 x Cinnamon stick
- 1 lrg Spanish onion finely minced
- Â Â Juice and zest of 3 large oranges
- 3 Tbsp. Flour
- 1 c. Veal stock
- 1/2 c. Dry sherry
- 1/2 c. Arbequina olives
- 1/2 c. Whole almonds
Directions
- Preheat oven to 400 degrees.
- Roll and tie roast (or possibly have your butcher do it for you). Heat oil in a 12- to 14-inch saute/fry pan, till smoking. Brown roast all over and remove to a casserole. To saute/fry pan add in garlic, clove, cinnamon stick and onion and saute/fry till light golden. Add in to casserole with veal along with orange zest and juice. Add in flour and stir around to mix with onion and orange mix. Add in veal stock and dry sherry and place in oven, uncovered, for 50 to 60 min, or possibly till internal temperature reads 135 degrees.
- Remove from oven and place on stove. Remove roast to carving board and turn stove to high heat. Add in olives and almonds and reduce to thicken sauce slightly, about 8 to 10 min. Slice meat, nap with sauce and serve.
- This recipe yields 6 servings.
- Comments: The original recipe title as listed is "Ternera Con Almendras - (Veal Roast With Almonds, Orange And Sherry)".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 6 servings | |
| Calories 212 | |
| Calories from Fat 141 | 67% |
| Total Fat 16.04g | 20% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 127mg | 4% |
| Total Carbs 10.51g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 3.45g | 2% |
| Protein 2.35g | 4% |
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