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.
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Mersadies Gobey
[email protected]This was a great recipe for a special occasion. It was a bit time-consuming, but the results were worth it.
Shafiq RHMAN
[email protected]I would definitely recommend this recipe to anyone who loves veal or is looking for a special occasion dish.
Princy Carsane
[email protected]This recipe was a bit tricky to follow, but the results were amazing. The veal was fall-off-the-bone tender and the stuffing was delicious.
Rashida Kamal
[email protected]I'm not a huge fan of veal, but this dish was delicious. The stuffing was flavorful and the veal was cooked perfectly.
Zandile Mzet
[email protected]This was a great recipe for a special occasion. It was a bit time-consuming, but the results were worth it.
Darren Hiebert
[email protected]I would definitely recommend this recipe to anyone who loves veal or is looking for a special occasion dish.
Marta Ayeligne
[email protected]This recipe was a bit tricky to follow, but the results were amazing. The veal was fall-off-the-bone tender and the stuffing was delicious.
MD MOHAIMINI ISLAM
[email protected]I'm not a huge fan of veal, but this dish was delicious. The stuffing was flavorful and the veal was cooked perfectly.
Andrew Stephenson
[email protected]This was a great recipe for a special occasion. It was a bit time-consuming, but the results were worth it.
Virtue world
[email protected]I would definitely recommend this recipe to anyone who loves veal.
Muhamad Akmal
[email protected]This dish is a bit pricey, but it's worth every penny.
Farakh Abbasi
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were amazing.
Audrell Thompson
[email protected]This was the perfect dish for a special occasion. It was elegant and delicious.
Handro Steyn
[email protected]I made this dish for my family and they all raved about it. It's definitely a keeper!
Obidele Ayobami
[email protected]This dish was a hit at my dinner party. Everyone loved it!
Rose Friday
[email protected]This recipe was a bit time-consuming, but it was worth it. The veal was fall-off-the-bone tender and the stuffing was delicious.
Roman Malin
[email protected]I'm not a huge fan of veal, but this dish was amazing! The stuffing was so flavorful and the veal was cooked perfectly.
MEGA PRINCE tv
[email protected]This was a delicious and impressive dish! The veal was tender and juicy, and the matzo stuffing was flavorful and moist. I will definitely be making this again.