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Stuffed veal roast is special-occasion food to me. It’s dressy and elegant and looks so impressive sliced on a platter. This one has lots of contrast in color, texture and taste and has a sweet and rich taste that is pleasing to everyone.
1/4 cup olive oil, divided
2 large shallots, sliced
1 and 1/2 cups sliced mushrooms
3 cups baby spinach
2 cloves garlic, minced
1/2 cup dried cherries, chopped
1/2 cup toasted pecans, chopped
1 and 1/2 teaspoons kosher salt, divided
1 and 1/4 teaspoons ground black pepper, divided
1 (3-to-4-pound) veal breast, deboned, pounded into an even layer
1 cup white wine, such as Baron Herzog Chenin Blanc
3/4 cup orange juice
1/4 cup Gefen Maple Syrup
1 cup Manischewitz Chicken Broth or other chicken stock
Preheat oven to 350 degrees Fahrenheit.
Make the filling: Heat a large skillet over medium-high heat. Heat two tablespoons oil, then add shallots and cook until softened, about three minutes. Add mushrooms and cook for three minutes. Add spinach, garlic, cherries, and pecans. Season with half a teaspoon salt and one-fourth teaspoon black pepper. Set aside.
Season the veal roast on both sides with remaining one teaspoon salt and one teaspoon pepper. Lay veal roast on clean work surface or Gefen Parchment Paper. Place filling in center, leaving about a one-inch border on all sides. Roll up tightly and carefully, pushing filling into center if it starts to come out of the sides. Tie tightly with kitchen string.
Heat remaining two tablespoons oil in a Dutch oven or oven-safe baking dish over medium-high heat. Brown veal on all sides, about three to five minutes per side. Add wine, orange juice, maple syrup, and chicken stock to pan. Cover and cook for an hour and a half. Uncover and cook for 15 minutes more. Let rest 10 minutes before slicing. Slice and serve with juices.
Photography by Chay Berger
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