STUFFED BREAST OF VEAL RECIPE | ALLRECIPES
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dishes Roast Recipes
Total Time 45 minutes
Prep Time 45 minutes
Yield 1 veal breast
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, CarbohydrateContent 14.7 g, CholesterolContent 101.5 mg, FatContent 11.7 g, FiberContent 1.2 g, ProteinContent 23.2 g, SaturatedFatContent 3.4 g, SodiumContent 230.9 mg, SugarContent 2.2 g
STUFFED ROAST VEAL BREAST RECIPE - NYT COOKING
Provided by Jacques Pepin
Total Time 2 hours 30 minutes
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the stuffing ingredients.
- Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
- Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
- Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
- At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.
Nutrition Facts : @context http//schema.org, Calories 1006, UnsaturatedFatContent 36 grams, CarbohydrateContent 40 grams, FatContent 64 grams, FiberContent 5 grams, ProteinContent 67 grams, SaturatedFatContent 23 grams, SodiumContent 1246 milligrams, SugarContent 5 grams, TransFatContent 0 grams
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Total Time 1 hours
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