- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
The first time I tested this, my butcher sent me a veal breast roast without the pocket cut out, so I put the onion filling on top instead of inside. It insulated that top part of the roast, which can sometimes dry out a little, and was a really nice variation on the stuffed pocket. Of course, if you’re all about the presentation, then a stuffed pocket is the way to go.
1 5-pound (2 and 1/4 kilo) veal pocket
1 teaspoon salt
1/2 teaspoon pepper
5 cloves garlic, crushed or 5 cubes Gefen Frozen Garlic
2 cups chicken stock, such as Manischewitz Chicken Broth
1/4 cup oil
5 Spanish onions, thinly sliced
1 teaspoon salt
1/2 cup brown sugar
1/4 cup Tuscanini Balsamic Vinegar of Modena or red wine
To make the stuffing: Heat oil in a large pan over medium heat. Add onions and sauté until very deeply browned, about 45 minutes. Season with salt, then add brown sugar and balsamic vinegar or wine. Cook another three to four minutes, until the mixture is cohesive. Allow to cool slightly.
Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
Stuff the veal with the onion mixture. Season the veal with salt and pepper, then spread the crushed garlic over it. Place in a 9×13-inch (23×33-centimeter) baking pan. Add chicken stock to the pan and cover tightly.
Cook for four to five hours, or until very tender.
Photography by Felicia Peretti
Food and Prop Styling by Goldie Stern
How Would You
Rate this recipe?
Please log in to rate
Can this be cooked overnight in a lower temp oven? my oven will be set lower over yt.
Can this be frozen after cooked?
yes