Tea-roasted veal from The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (page 291) by Marcus Samuelsson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm eggplant-butternut squash salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You can use the Chermoula recipe on p.15.

  • rmardel on April 25, 2025

    This is an absolutely fabulous, tender and easy roast. The rooibos tea gives provides a subtle fruitiness that enhances the flavors of the veal perfectly. Will make again, (and again). Note: Even better when I sous-vide the veal roast, but works well as written also. The pan juices make a delicious gravy.

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