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Submitted by Betty Weiser This stuffed breast of veal is a show stopper! The spices bring it to another dimension. I bring it to the table on a cutting board and slice to order.
1/2 (4-5 bones) veal breast with pocket
4 tablespoons duck sauce
1 tablespoon thyme leaves, crushed
2 teaspoons tarragon leaves, crushed
1/2 teaspoon coarsely ground black pepper
3/4 teaspoon coarse salt
6 tablespoons margarine or oil
1/2 stale challah with crusts trimmed, torn into large chunks
1 very large onion, chopped
3 stalks celery, sliced across
1/4-1/3 bag shredded carrots
1 small granny smith apple, peeled, cored and diced
2 teaspoons crushed thyme leaves
1 teaspoon crushed tarragon or rosemary leaves
1/2 teaspoon coarse salt
1/4 teaspoon coarse black pepper
1 teaspoon coarse garlic powder
1 teaspoon paprika
1 -2 eggs
1 cup chicken broth ( 1 tablespoon chicken consommé mixed with 1 cup boiled water)
1 cup white wine of your choice
1 bulb of garlic, divided into cloves, unpeeled
Sauté chopped onions in margarine or oil until golden. Add sliced celery, carrots & apples until softened. Stir in spices with veggies for 1 additional minute.
Meanwhile break challah into large chunks and soak in cold water for 1 -2 minutes. Make sure Bread is immersed. Squeeze water out, making sure the bread is still moist.
Place veggies and bread into a bowl and mix together. Mixture should be homogenous. Taste and adjust seasonings.
Add eggs and thoroughly mix.
Preheat the oven to 350 degrees F.
Prepare 2 large pieces of aluminum foil enough to encase entire veal breast. Lay them crisscross in pan.
Place stuffing into veal pocket. Push it in. Any leftovers can be put under the veal breast. Smear duck sauce all over top of the veal. Then mix dry spices together and sprinkle on top of veal breast evenly, patting them in to adhere.
Carefully place veal breast in prepared pan. Lift the sides of the crisscrossed foil so they will hold sauce ingredients.
Place unpeeled garlic cloves all around and under the veal. Carefully pour in chicken broth and then white wine around the veal. Fold up foil to form a tightly enclosed packet.
Place in 350 degree oven and cook for one and a half to two hours. Check that a sharp fork goes in smoothly with no resistance into meat.
Open foil packet and turn down the sides. Allow the veal to brown and the sauce to thicken for half hour or less. Watch for the color. Don’t burn.
Allow to cool in gravy.
Slice horizontally off the bone & cut thicker slices, spooning gravy and some garlic cloves on top.
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