Barbecued Veal

• 1 boneless veal shoulder (about 5 pounds)
• 2 bunches green onions, trimmed, some tops included, cut in half
• 1 large yellow onion, cut into chunks
• 1 green bell pepper, cut into chunks
• 8 sprigs parsley, roughly chopped
• 3 large cloves garlic, peeled
• 1/2 cup peanut oil
• 1/2 cup canned tomato sauce
• 1/2 cup red-wine vinegar or sherry vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup honey
• 1 tablespoon capers, drained
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon Tabasco sauce

1. Unroll the veal shoulder.
2. Place it in a deep baking dish.
3. Set aside.
4. Place the onions, green pepper, parsley and garlic in a food processor and pulse until mixture is cut to medium-size bits.
5. Heat the oil over medium heat in a skillet and add the contents of the food processor.
6. Simmer for 5 minutes and stir in remaining ingredients.
7. Simmer for 20 minutes.
8. Taste for seasoning and cool.
9. Completely cover the veal with the mixture.
10. Cover and refrigerate at least 5 hours, or overnight, turning the meat once or twice.
11. About an hour before cooking, remove the meat from the refrigerator.
12. Prepare coals for a barbecue or heat a gas grill.
13. Preheat the oven to 375 degrees.
14. When the grill is ready, remove the meat from the marinade and grill each side 15 minutes, turning frequently to keep the meat from burning.
15. Meanwhile, heat the marinade.
16. Place the meat in a deep casserole, pour the sauce around it and cover.
17. Bake for 1 hour.
18. If still tough, bake up to 30 minutes longer.
19. Spoon sauce over each serving and serve the rest on the side.

veal shoulder, green onions, yellow onion, green bell pepper, parsley, garlic, peanut oil, tomato sauce, redwine vinegar, worcestershire sauce, honey, capers, salt, freshly ground black pepper, tabasco sauce

Taken from cooking.nytimes.com/recipes/11403 (may not work)