ezRecipe-Zee: Cooking Recipe: How to make Ternera Con Almendras

Ternera Con Almendras - (Veal Roast With Almonds, Sherry)

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	April 15, 2008
Calories:	297
Serves:	6
Prep. Time:	0:00
Category:	Main Dish, Veal, Copy Cat / Restaurant

Ingredients:

2     pounds        veal rump roast
6     tablespoons   extra-virgin olive oil
6                   garlic cloves
1                   whole clove
1                   cinnamon stick
1     large         Spanish onion
                    Juice and zest of 3 large oranges
3     tablespoons   flour
1     cup           veal stock
1/2   cup           dry sherry
1/2   cup           Arbequina olives
1/2   cup           whole almonds

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 400 degrees.
Roll and tie roast (or have your butcher do it for you). Heat oil in a 12- to 14-inch saute pan, until smoking. Brown roast all over and remove to a casserole.
To saute pan add garlic, clove, cinnamon stick and onion and saute until light golden brown. Add to casserole with veal along with orange zest and juice.
Add flour and stir around to mix with onion and orange mixture. Add veal stock and dry sherry and place in oven, uncovered, for 50 to 60 minutes, or until internal temperature reads 135 degrees.
Remove from oven and place on stove. Remove roast to carving board and turn stove to high heat. Add olives and almonds and reduce to thicken sauce slightly, about 8 to 10 minutes. 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)".

Nutrition Facts

Servings Per Recipe: 6

Amount Per Serving

Calories: 297

Calories from Fat 75.3%

Total Fat

24g

Cholesterol

0mg

Sodium

202mg

Carbohydrate

13g

Dietary Fiber

Protein

Points 8

Exchanges: 1/2 Grain(Starch)

Rating: ()

Added On: April 15, 2008

* MEDITERRANEAN MARIO with Mario Batali - (Show # ME-1B08) - from the TV FOOD NETWORK