This moist, tender, and once relatively inexpensive cut of veal is a holiday favorite in Ashkenazic communities. Only the smaller seven ribs have sufficient meat to make a pocket, so the bones after the seventh rib are sometimes removed.
It is easiest to have your butcher make a pocket in your veal breast. To cut a pocket, place the veal meat side up on a flat surface and, using a sharp, thin knife, cut a slit along the widest side of the breast, as close to the ribs as possible.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
