Recipe for Hotter Than Hell Veal Roast 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
1 x (4-lb) boneless veal shoulder roast, trim excess fat
4 x Cloves garlic, minced
1 tbl Caribe (crushed N. New Mexico hot red chile)
2 tsp Dried leaf sage, crushed
1/2 tsp Dried leaf tarragon, crushed
3 x Or
4 x Fresh/pickled Jalapenos, cut in long, thin strips
12 sm Red potatoes, scrubbed
12 x Very small carrots, scrubbed
12 sm White onions, peeled
1/2 cup Unsalted butter
Instructions:
Instructions: 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 2-inch 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.

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