Veal Shoulder Roast with Balsamic Salsa
Roasted veal shoulder is paired with a tangy balsamic salsa for bright, savory contrast. This hearty dish balances richness with fresh acidity.
| Serving Size | 4 |
|---|---|
| Prep Time | 5 mins. |
| Cook Time | 2 1/2 hrs. |
Ingredients
- 1 ½ pounds veal shoulder or blade roast
- Pepper
- 1 cup salsa
- 1 3/4 ounces balsamic vinegar (preferably Modena)
Preparation
- Preheat the barbecue to medium-high heat.
- Season the shoulder roast with pepper.
- Combine the salsa and balsamic vinegar and set aside.
- Place the roast in the center of a piece of parchment paper or aluminum foil, and then transfer to a loaf pan. Pour the salsa mixture over the roast and close package well. Place the pan on the top grill of the barbecue and cook 2 ½ hours or until the internal temperature reaches 160°F.
- Let stand 10 minutes. Slice the roast and serve with the pan juices.
Veal Shoulder Roast with Balsamic Salsa
Roasted veal shoulder is paired with a tangy balsamic salsa for bright, savory contrast. This hearty dish balances richness with fresh acidity.
4
Prep: 5 mins.
Cook: 2 1/2 hrs.
Preparation
- Preheat the barbecue to medium-high heat.
- Season the shoulder roast with pepper.
- Combine the salsa and balsamic vinegar and set aside.
- Place the roast in the center of a piece of parchment paper or aluminum foil, and then transfer to a loaf pan. Pour the salsa mixture over the roast and close package well. Place the pan on the top grill of the barbecue and cook 2 ½ hours or until the internal temperature reaches 160°F.
- Let stand 10 minutes. Slice the roast and serve with the pan juices.
Ingredients
- 1 ½ pounds veal shoulder or blade roast
- Pepper
- 1 cup salsa
- 1 3/4 ounces balsamic vinegar (preferably Modena)
