Veal with Almonds and Prunes
Ingredients
- 4 lbs boneless veal shoulder
- 2 cloves garlic, cut into slivers
- 1¼ cup vegetable oil
- 1 tsp paprika
- 1 tbsp oregano
- 1 tsp freshly ground black pepper
- salt to taste
- juice of 2 lemons
- 1 lbs dried prunes
- 2 cup water
- ½ cup brown sugar
- 1 cup blanched almonds
- Cut slits into the veal and insert the garlic slivers into the slots.
- Place the veal in a utensil with a cover and add ¼ cup oil, paprika, pepper, oregano, salt and lemon juice.
- Cover and refrigerate overnight preheat oven to 400 °F
- Transfer veal to a baking dish and add the marinade.
- Cover with foil and place the veal in the oven.
- Bake 1 hour, covered.
- Remove the foil and continue baking, basting occasionally, until the veal is tender, about 1 more hour meanwhile, place the prunes in a saucepan and add the water, brown sugar and ¼ cup oil.
- Bring to a boil and simmer,covered ½ hour, or until the prunes are tender.
- Keep warm.
- Before the meat is done, heat the remaining ¾ cup oil in a skillet and add the almonds.
- Cook, stirring until they are golden brown.
- Drain on absorbent paper.
- Slice the meat,put on a platter and keep hot.
- Drain the prunes, arrange on a platter and scatter the almonds over them.
- Serve the meat with the prunes and almonds as an accompaniment.
- Bake in 375 °F oven for ½ hour.
This article uses material from the "Veal with Almonds and Prunes" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
