STUFFED BRAISED VEAL BREAST
Provided by Anne Burrell
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
- Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
- Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
- Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
- Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
- Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
- Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
- Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
- Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
- Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
- Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
- Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
- Slice the veal into medallions and serve with the braising liquid and onions.
- Wine Pairing Suggestion: Gavi
STUFFED BREAST OF VEAL
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 Dish Recipes Roast Recipes
Time 45m
Yield 15
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, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
MATZO-STUFFED BREAST OF VEAL
Steps:
- Make stuffing:
- Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
- While vegetables are cooking, put matzos in a colander and run under hot water until softened.
- Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
- Prepare veal while stuffing cools:
- Preheat oven to 350°F.
- Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
- Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
- Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
- Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
- Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.
STUFFED BREAST OF VEAL
Steps:
- Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.
STUFFED BREAST OF VEAL
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 4h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Have the butcher trim the breast of excess fat, cut a pocket into it and crack the large, flat chine bone to which the ribs are attached to make carving easier.
- Heat the fat in a large skillet. Add the onions and saute slowly until they are soft but not brown. Stir in the matzoh meal, apples, parsley, salt and pepper. Mix well. Add enough water to make the mixture moist, so it holds together without being gummy. You should have about four cups of stuffing. Remove from the heat and allow to cool.
- Just before cooking, stuff the pocket of the veal with the stuffing and skewer the opening closed.
- Preheat oven to 350 degrees.
- Scatter the sliced onions, garlic and carrots in the bottom of a large roasting pan. Place the stuffed breast of veal on top and rub it with salt and pepper. Add enough water to the pan to cover the vegetables but not the roast. Cover the pan with aluminum foil, place in the oven and roast for two hours. Uncover the roast and roast for another hour or so, until the top is crisp and brown.
- Transfer the roast to a large carving board.
- With a slotted spoon remove the vegetables from the roasting pan and place them in a sieve suspended over a bowl. Skim as much fat as possible from the juices remaining in the roasting pan. Press the vegetables through the sieve and stir them back into the juices in the roasting pan. Place over medium high heat and cook, stirring and scraping the pan to loosen any particles clinging to the roasting pan. Taste the sauce for seasoning.
- Slice the roast into portions, cutting down between the ribs. Arrange the slices, each with a rib and stuffing, on a serving platter. Pass the sauce on the side. To serve a half portion, cut the slice of meat and stuffing away from the bone and divide it in half.
STUFFED BREAST OF VEAL
Make and share this Stuffed Breast of Veal recipe from Food.com.
Provided by DrGaellon
Categories Veal
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F.
- 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.
- In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 2 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 284.6, Fat 16, SaturatedFat 4.8, Cholesterol 101.2, Sodium 223.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.5, Protein 19.2
VEAL BREAST WITH FARFEL STUFFING
I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. -Sala Simonds, Lancaster, California
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.
Nutrition Facts :
More about "matzo stuffed breast of veal food"
VEAL BREAST WITH SAVORY VEGETABLE-MATZAH STUFFING - JAMIE GELLER
From jamiegeller.com
Category Dinner, MainTotal Time 28 mins
- Stuffing: Heat oil in a large Dutch Oven or ovenproof stockpot over medium heat. Add celery, carrots and onions; sauté, stirring occasionally, until vegetables are tender, about 8-10 minutes. Meanwhile, place matzah in a colander and run under hot water until softened. Drain and set aside. Remove pot from heat and transfer half of the vegetables to a bowl (reserving the remainder in the pot for later use). Cool for 5 minutes and add matzah, parsley, egg, salt and pepper. Set aside. Prep: Preheat oven to 350°. Pureé onion, garlic, oil, paprika, salt and pepper in a food processor (fitted with “S” blade). Fill: Place veal breast on a cutting board. Trim excess fat from veal. Starting from the short end of the breast, cut a large pocket in the veal, leaving a 1-inch border on 3 sides and being careful not to cut through to the other side. Spread 2 tablespoons of the pureé inside the pocket. Then fill the pocket loosely with stuffing, leaving a 1-inch border on cut side. Sew the pocket clo
- kitchen string and a heavy needle (alternatively, close securely with toothpicks). Pat veal dry and rub both sides with remaining pureé. Put thyme sprigs over vegetables
- remaining in the pot, top with veal. Add wine and bring to a boil over medium heat. If very dry, add water by ¼ cupfuls. Braise: Cover the pot and transfer to the center of the oven, simmering until meat is very tender, about 3-3½ hours. Remove from oven and let stand for 30 minutes. Transfer veal to a cutting board, discarding thyme sprigs and string. Using a sharp carving knife, slice veal across the grain and serve with cooking liquid. Plan Ahead - Veal is better if braised 2 days in advance. Cool in cooking liquid uncovered, and then chill. Remove solidified fat before serving. Slice cold meat across the
- grain and reheat in the sauce, covered. Simplify - This dish can also be made with a bone-in veal breast – ask your butcher to prepare with a pocket. Cut slices off the bone.
ASHKENAZIC STUFFED VEAL BREAST (GEFULLTE KALBBRUST) | RECIPE
From kosher.com
10 BEST VEAL BREAST RECIPES | YUMMLY
From yummly.com
STUFFED VEAL BREAST ITALIAN RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
WELOVEGOD.ORG - SHARE YOUR RECIPE! - MATZO-STUFFED BREAST OF VEAL
From welovegod.org
STUFFED BREAST OF VEAL - RECIPE | COOKS.COM
From cooks.com
MATZO-STUFFED BREAST OF VEAL - DAIRY FREE RECIPES
From fooddiez.com
ASTRAY RECIPES: MATZO-STUFFED BREAST OF VEAL
From astray.com
SHABBAT MEALS: A GRANDMOTHER'S PERFECT STUFFED VEAL - THE FORWARD
From forward.com
GERMAN STUFFED VEAL BREAST BEST RECIPES
From findrecipes.info
10 BEST STUFFED VEAL BREAST RECIPES | YUMMLY
From yummly.com
MATZO-STUFFED BREAST OF VEAL - GLUTEN FREE RECIPES
From fooddiez.com
MARY’S PASSOVER STUFFED BREAST OF VEAL - THE GLOBAL JEWISH KITCHEN
From theglobaljewishkitchen.com
MATZO-STUFFED BREAST OF VEAL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MATZO-STUFFED BREAST OF VEAL
From pinterest.ca
STUFFED BREAST OF VEAL - KOSHER
From koshereye.com
MATZO-STUFFED BREAST OF VEAL RECIPE - FREE RECIPES
From free-recipes.co.uk
FENNEL AND PISTACHIO STUFFED BREAST OF VEAL - THE GLOBAL JEWISH …
From theglobaljewishkitchen.com
PIN ON R - BEEF
From pinterest.com
STUFFED BREAST OF VEAL - KOSHER
From koshereye.com
MATZO STUFFED BREAST OF VEAL FOOD- WIKIFOODHUB
From wikifoodhub.com
RECIPE: MATZO-STUFFED BREAST OF VEAL
From mealsteps.com
BRAISED STUFFED VEAL BREAST WITH PORCINI MUSHROOMS - JAMIE GELLER
From jamiegeller.com
PANZETTA - THE FOOD TABLE
From thefoodtable.com
PIN ON PASSOVER - PINTEREST
From pinterest.ca
BREAST OF VEAL - STUFFED - RECIPE | COOKS.COM
From cooks.com
STUFFED VEAL BREAST COOKING TIME - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
RECIPES/MATZO-STUFFED-BREAST-OF-VEAL-107600.JSON AT MASTER ...
From github.com
MATZO-STUFFED BREAST OF VEAL RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MATZO-STUFFED BREAST OF VEAL - BIGOVEN
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love