Sweet and Sour Veal Roast

Chef David Blum
When looking for a recipe to feed a Seder Table with grandparents, teens and toddlers, this recipe pleases them all! Everyone has a favorite sweet and sour dish that they couldn't possibly have a high holiday without! This super simple veal roast recipe calls for a rolled Veal Brisket roast. At HARTMANS SIGANATURE, both rolled and flattened Veal Briskets, Shoulder or Neck are available and work well with this recipe.


4lbs Boneless Veal Brisket
2 tbsp Onion Soup Mix (No MSG)
1 cup Duck Sauce (Sweet &Sour)
1 cup Ketchup
3 tbsp Brown Sugar
4 cloves Garlic
3 tbsp Red Wine Vinegar
1 small can Jellied Cranberry Sauce


Place all ingredients into blender and puree until smooth. 

Pour and massage all over brisket and marinate for a day covered with plastic in the fridge. 


Replace plastic cover with foil and bake at 350 for 3 hours. 

In the middle, remove from oven and flip the brisket over and reseal.  Finish cooking to complete the 3 hours. 

Remove from oven and allow to rest covered for a couple hours on your counter.  Slice cold and reheat in cooking sauce. 

This works great served aside some Apple Farfel Kugel.

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