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.
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adegboye adesewa
[email protected]I've made this dish several times now and it's always a hit. The veal is always cooked perfectly and the stuffing is flavorful and moist. I highly recommend this recipe.
Robert Widener
[email protected]This dish was amazing! The veal was so tender and flavorful, and the stuffing was moist and savory. I would highly recommend this recipe to anyone looking for a special dish to impress their guests.
Elena Noor
[email protected]This recipe was a bit too complicated for me, but the results were delicious. The veal was tender and juicy, and the stuffing was flavorful and moist. I would recommend this recipe to experienced cooks.
Klara Galandova
[email protected]I made this dish for my family and they loved it! The veal was cooked perfectly and the stuffing was savory and moist. I will definitely be making this dish again.
Sharon Frayer
[email protected]This dish was a bit more challenging to make than I expected, but it was worth the effort. The veal was tender and juicy, and the stuffing was flavorful and moist. I would recommend this recipe to experienced cooks.
EHC Gournadi
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The veal is always cooked perfectly and the stuffing is flavorful and moist. I highly recommend this recipe.
Tammy Davis
[email protected]This recipe was easy to follow and the results were impressive. The veal was tender and flavorful, and the stuffing was moist and savory. I will definitely be making this dish again.
Honan Rivera
[email protected]I made this dish for a special occasion and it was a hit! The presentation was beautiful and the flavors were incredible. The veal was cooked to perfection and the stuffing was savory and rich. I would highly recommend this recipe to anyone looking f
afruja afruja
[email protected]This dish was amazing! I followed the recipe exactly and it turned out perfectly. The veal was so tender and juicy, and the stuffing was flavorful and moist. My guests raved about it, and I will definitely be making it again.