Succulent Sunday roast with delicious sauce.
900 g boneless veal blade roast
1 tsp sesoning blend (garlic powder, salt, and pepper)
3 tsp olive oil
For the sauce:
1 tbs fresh ginger, minced
1 tbs fresh garlic, minced or
½ tbs garlic paste
¼ cup smooth natural peanut butter
¼ cup tomato puree or sauce
3 tbs soy sauce
2 tbs sugar
2 tsp chilli powder
3 tbs water
Trim any visible fat from the veal blade roast, and rub it on all sides with a seasoning blend.
Heat the oil in a heavy frying pan over high heat and brown the roast well on all sides, about 2 minutes per side. Put aside.
In a food processor or a blender, combine ginger, garlic, peanut butter, and tomato puree and process until the ingredients are well-combined.
Add the soy sauce, sugar, chili powder, water and process again until everything is mixed.
Put the veal roast into the small, deep oven-proof dish, then pour sauce over and cover the dish..
Cook in the oven at 180˚C for 1 ½ hours, or until the roast is tender.
Remove the meat onto a cutting board and let it rest for a few minutes. If the sauce looks separated, whisk it for a minute to combine.
Slice meat into slices about ½ inch thick and serve with sauce drizzled over.