BRAISED STUFFED BREAST OF VEAL
Provided by Tom Colicchio
Categories dinner, project, roasts, main course
Time 5h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
- Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted. Place in a colander and press out as much liquid as possible.
- Coarsely chop the Swiss chard. Shred the prosciutto and scatter over the chard. Dust with the cheese and chop ingredients together until the chard is finely chopped. Season with salt and pepper.
- Use a sharp knife to remove excess fat from the surface of the veal. With boned side up, lightly score surface of veal in crisscross pattern. Season with salt and pepper. Squeeze the garlic out of cloves and mash. Spread on the meat. Spread with an even layer of chard mixture. Strew with the thyme and parsley. Tightly roll the slab of veal the long way. Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
- Heat 2 tablespoons oil in large, deep casserole over medium heat. Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time. If the pan blackens, wash the casserole after browning the veal.
- Scatter carrots, onions, leek and celery over the veal in the casserole. Add enough liquid to nearly cover the meat. Bring to simmer on top of stove. Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender. Remove from the oven and allow to cool in liquid to room temperature.
- Remove veal from cooking liquid, reserving liquid. Wrap veal in foil; refrigerate overnight.
- Reduce cooking liquid by half and skim off fat. Strain and freeze for another use.
- To serve, snip and remove cord from veal. Slice veal. Arrange on platter with vinaigrette, salsa verde or aioli alongside.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 6 grams
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Jade Aviles
[email protected]This recipe is a must-try for any veal lover! The combination of tender meat, flavorful stuffing, and rich sauce is simply irresistible.
Maryam shaikh Shaikh
[email protected]I would not recommend this recipe to others.
Steven Suit
[email protected]Overall, I thought this recipe was just okay. It wasn't as good as I was hoping it would be.
Areeba Imraan
[email protected]The veal was a bit tough, but the sauce was delicious.
Brayan Mulamba
[email protected]I found this recipe to be a bit too complicated. There are a lot of steps and ingredients involved.
Edinah Moraa
[email protected]The stuffing was a bit dry for my taste, but the veal was cooked perfectly.
Philemon Falos
[email protected]I've made this recipe several times and it always turns out perfect. It's my go-to dish for special occasions.
Emmanuel Bassey
[email protected]This dish is definitely worth the effort. It's a bit time-consuming, but the results are amazing.
Queen Salwa
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone raved about how tender and flavorful the veal was.
noconsent noconsent
[email protected]The veal was cooked to perfection and the stuffing was moist and flavorful. The sauce was rich and creamy, and the entire dish was simply delicious.
Md Yousuf Ali
[email protected]This braised stuffed breast of veal recipe was an absolute delight! The meat was tender and juicy, and the stuffing was flavorful and aromatic. I highly recommend this recipe to anyone looking for a special occasion dish.