Matzo Stuffed Breast Of Veal Recipes

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STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

We used to put strips of salami, a sliced egg and pieces of Provolone cheese inside the veal. That would give it a really nice taste.

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 16

1 (5-pound) boned breast of veal with pocket
Salt and pepper to taste
1 sweet potato (8 ounces), peeled and diced
1 small white potato (4 ounces), peeled and diced
1 small carrot, peeled and diced
2 stalks celery, diced
1/2 cup minced onion
1/2 pound ground pork
4 tablespoons olive oil
1/2 cup cooked rice
1/4 cup grated Locatelli
2 hard-cooked eggs, chopped
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Olive oil, to taste
Paprika, to taste

Steps:

  • Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.

MATZO-STUFFED BREAST OF VEAL



Matzo-Stuffed Breast of Veal image

Categories     Beef     Egg     Garlic     Onion     Braise     Stuffing/Dressing     Veal     Winter     Thyme     Gourmet

Yield Makes 6 servings

Number Of Ingredients 22

For stuffing
2 medium onions, chopped
3 carrots, cut into 1/4-inch dice
2 celery ribs, cut into 1/4-inch dice
1/4 cup vegetable oil
3 (6- by 6-inch) matzos, broken into 1/2-inch pieces
2 tablespoons chopped fresh flat-leaf parsley leaves
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
For veal
1 (3 1/2- to 4-lb) boneless veal breast (1 1/2 inches thick)
1 small onion, quartered
2 garlic cloves, smashed
1 tablespoon vegetable oil
2 teaspoons paprika (preferably sweet Hungarian)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 fresh thyme sprigs
1 1/2 cups water
Special Equipment
a carpet, darning, or upholstery needle; kitchen string

Steps:

  • Make stuffing:
  • Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
  • While vegetables are cooking, put matzos in a colander and run under hot water until softened.
  • Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
  • Prepare veal while stuffing cools:
  • Preheat oven to 350°F.
  • Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
  • Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
  • Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
  • Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
  • Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.

STUFFED AND ROASTED BONE-IN VEAL BREAST



Stuffed and Roasted Bone-in Veal Breast image

Provided by Food Network

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 6-pound veal breast
Salt and pepper
3 tablespoons butter
1 large onion, finely chopped
1 large stalk celery, finely chopped
1 pound white bread, torn in 1-inch pieces
2 eggs, lightly beaten
1 cup finely-minced parsley
6 cups chicken stock
Sweet paprika
Arrowroot or butter, to thicken (optional)

Steps:

  • Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
  • In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
  • Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
  • Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

VEAL BREAST WITH FARFEL STUFFING



Veal Breast with Farfel Stuffing image

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. -Sala Simonds, Lancaster, California

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8-10 servings.

Number Of Ingredients 13

2 celery ribs, chopped
1/4 cup chopped onion
1/4 cup rendered chicken fat or canola oil
4 cups matzo farfel
1/4 cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon pepper
1 bone-in veal breast with pocket (8 pounds)
Olive oil

Steps:

  • In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

Nutrition Facts :

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Make and share this Stuffed Breast of Veal recipe from Food.com.

Provided by DrGaellon

Categories     Veal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup sliced mushrooms
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 egg
1/4 cup water (or as needed)
salt, to taste
ground black pepper, to taste
4 cups cubed white bread
3 1/2 lbs bone-in breasts of veal
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 400°F.
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside.
  • Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture.
  • In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 2 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 284.6, Fat 16, SaturatedFat 4.8, Cholesterol 101.2, Sodium 223.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.5, Protein 19.2

STUFFED ROAST VEAL BREAST



Stuffed Roast Veal Breast image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

Steps:

  • In a bowl, mix together the stuffing ingredients.
  • Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
  • Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
  • Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
  • At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

Nutrition Facts : @context http, Calories 1006, UnsaturatedFat 36 grams, Carbohydrate 40 grams, Fat 64 grams, Fiber 5 grams, Protein 67 grams, SaturatedFat 23 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Florence Fabricant

Categories     dinner, roasts, main course

Time 4h

Yield 8 servings

Number Of Ingredients 11

An 8- to 10-pound breast of veal
1 1/2 cup chicken fat or vegetable oil
3 cups chopped onions
1 cup matzoh meal
2 tart apples, cored and diced
6 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
1/4 to 1/2 cup water
2 cups sliced onions
6 unpeeled cloves garlic, or more, to taste
6 carrots, coarsely chopped

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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Top Asked Questions

How to cook stuffed Veal breast?
Fill the veal pocket with the stuffing, being sure to fill it all. also in the narrowest part (10) . Now close the pocket, sewing it with kitchen twine (11) . Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper and bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum.
How to cook veal in the oven?
Directions. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil. Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more.
How do you make a veal sandwich?
Directions. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper.
How do you make a veal pocket?
Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife.

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