Spanish Style Breast Of Veal Recipes

STUFFED BREAST OF VEAL

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.

STUFFED BREAST OF VEAL

Steps:

• Preheat oven to 375 degrees F.
• Mix onion soup mix with melted butter and paprika. Then, rub mix into the inside and outside of the veal breast.
• Shred egg bread into a colander and run hot water over bread to moisten. Drain well.
• In large bowl, put drained bread, sauteed onion, eggs, salt, pepper, and sugar. Mix very well.
• Stuff the bread mixture into veal breast and cover with foil. Place into oven for 2 1/2 hours. Remove foil and cook another 45 minute to 1 hour.

STUFFED BREAST OF VEAL

Steps:

• Trim breast of veal. Slice a big pocket along top portion of rib bones.
• Saute 1/2 pound chicken livers in 2 tablespoons butter. Chop finely or grind.
• In another saute pan cook onion and celery in butter 2 tablespoons butter until soft.
• Combine livers, vegetables, bread stuffing, parsley, salt and pepper. Add milk to moisten stuffing. Add beaten eggs to mixture.
• Stuff veal to thickness of 1-inch across breast. Skewer breast with 2 wooden skewers, following the bone. Roast in a preheated 350 degree oven for 2 to 2 1/2 hours. Best roasted the day before and eaten at room temperature.

STUFFED BREAST OF VEAL

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.

STUFFED BREAST OF VEAL

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.

WHOLE ROASTED BREAST OF VEAL

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

BRAISED VEAL BREAST

Steps:

• Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
• Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
• Season the entire roll with salt and freshly ground black pepper.
• Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
• Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
• Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
• Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
• Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
• Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
• Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
• When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
• Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
• Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
• Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

VEAL BREAST STRACOTTO

Steps:

• To season the veal, place the breast in a nonreactive baking dish and season it all over with the salt and pepper, using approximately 1 teaspoon of salt per pound of meat. If your butcher did not roll and tie the veal breast, roll it tightly lengthwise into a long log shape and tie it with kitchen twine in five or six places along the roll. Cover the dish tightly with plastic wrap and refrigerate for at least 1 hour and up to overnight.
• Meanwhile, if you are making the stock, adjust the oven rack to the middle position and preheat the oven to 325°F.
• Place the veal bones on a baking sheet and roast them, shaking the pan occasionally for even cooking, until they're evenly browned, about 1 1/2 hours. Remove the baking sheet from the oven and transfer the bones to a large stockpot. Add the chicken stock and bring it to a boil over high heat, skimming off the foam that rises to the top. Add the leek, onion, and carrot, reduce the heat, and simmer the stock for 1 hour, skimming as needed. Remove the stock from the heat, pour it through a fine-mesh strainer, and discard the contents of the strainer. Use the stock, or set aside to cool to room temperature, transfer it to an airtight container and refrigerate for up to three days.
• To braise the veal, adjust the oven rack to the middle position and preheat the oven to 350°F.
• Cut the veal in half, if necessary, for it to fit in the pan. Heat 1/4 cup of the oil over medium-high heat in a large Dutch oven or large, high-sided sauté pan until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Place the veal in the pan to sear to deep brown on all sides, 10 to 15 minutes. Remove the veal to a plate.
• Add 2 tablespoons of the remaining olive oil to the pan. Reduce the heat to medium low, add the prosciutto, and cook, stirring constantly, to render the fat but not to brown the prosciutto, 2 to 3 minutes. Increase the heat to medium, add the remaining 1/4 cup of olive oil, and warm the oil for a minute or two before adding the celery, carrot, and onion. Season the vegetables with the pepper, and sauté until the vegetables are softened and slightly caramelized, 10 to 15 minutes. Add the garlic and sauté for 1 minute, stirring constantly to prevent it from browning. Move the vegetables to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute more, stirring, to caramelize the tomato paste slightly. Add the wine, increase the heat to high, and boil until it reduces by about half, about 5 minutes. Return the veal and any juices that have collected on the plate it was resting on to the pan. Pour in enough stock to come half to three-fourths of the way up the veal breast, about 4 cups. Increase the heat to medium high and bring the stock to a simmer. Turn off the heat. If you have industrial-strength plastic wrap, which won't melt in the oven, cover the Dutch oven or pan tightly with plastic wrap. In either case, cover tightly with aluminum foil and place the lid on if it has one. Place the veal in the oven for 2 hours. Remove the pot from the oven and uncover it. Add the turnips, nestling them in the sauce, return the lid to the pot, and place it back in the oven for about 1 hour, until the meat is fork-tender and the vegetables are tender. Remove the veal from the oven and remove and discard the foil and plastic wrap (if you used it) from the pan, being careful not to burn yourself with the steam that will rise from the pan. Allow the meat to cool in the braising liquid for at least 30 minutes. You can prepare the veal to this point up to five days in advance. Cool the meat and turnips to room temperature in the braising liquid. Remove the vegetables and transfer them to an airtight container. Cover the pot with plastic or transfer the veal with the liquid to an airtight container and refrigerate until you are ready to serve it. (You will proceed slightly differently.)
• If you have prepared the veal in advance and are rewarming it, preheat the oven to 350°F. Remove the veal and turnips from the refrigerator. Remove and discard the fat from the liquid and pour it into a large Dutch oven or stovetop-safe baking dish and cook as directed below to thicken. Remove the string and slice the veal as directed below and lay the slices in the sauce, resting them on top of one another, domino fashion. Nestle the turnips around the veal and place the dish in the oven for about 30 minutes, basting the vegetables and the veal with the sauce occasionally, until the meat is warmed through.
• If you are serving the dish the same day, remove the veal and turnips to a plate, skim the fat from the braising liquid, and bring the liquid to a boil over high heat. Reduce the heat and simmer the liquid until it is the consistency of a thick glaze or thin gravy, stirring occasionally to prevent it from sticking to the pan; it will be thick enough to coat the back of a spoon.
• To make the garnish, combine the parsley leaves, celery leaves, and lemon zest in a medium bowl. Drizzle the leaves with the finishing-quality olive oil, sprinkle with sea salt, and toss gently to combine.
• To serve, cut off and discard the string from the veal and cut it into eight slices of even thickness. Lay two slices of veal on each of four plates, resting one at an angle on top of the other. Nestle the turnips around the veal, dividing them evenly, and ladle the sauce over the meat. Pile the garnish on each serving, dividing it evenly, and serve.
• Barbera d'Alba (Piedmont)