STUFFED BRAISED VEAL BREAST
Provided by Anne Burrell
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
- Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
- Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
- Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
- Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
- Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
- Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
- Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
- Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
- Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
- Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
- Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
- Slice the veal into medallions and serve with the braising liquid and onions.
- Wine Pairing Suggestion: Gavi
STUFFED BREAST OF VEAL
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
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 VEAL CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a medium bowl, mix all the filling ingredients together until well combined. Set aside.
- Have grill preheated over high heat and oven preheated to 350 degrees F.
- Slit each veal chop on its side to create a pocket. Stuff each chop with filling. Use toothpicks to keep closed. Season chops with salt and pepper and brush with oil on both sides.
- Place chops on smoking hot grill and mark for 2 minutes on each side. Remove from grill and place in a baking dish. Finish cooking in oven for 4 to 6 minutes.
STUFFED VEAL BREAST RECIPE
Stuffed veal breast recipe Italian has many kinds of stuffing. We are going to show you how to make the classic version with spinach, ground beef, parmesan cheese, and stale bread softened in milk.
Provided by Silvana Nava
Categories meat recipe
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- soak the stale bread into the milk
- chop finely the shallot
- cook it with boiled spinach into a pan for about 10 minutes
- When the spinach has cooled, add squeezed bread, the egg, parmesan cheese, chopped parsley and ground beef
- cut the veal in the narrowest part, through the length
- Fill the veal pocket with the stuffing,
- close the pocket, sewing it with kitchen twine
- Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper
- bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum
- Let the stuffed veal breast rest for 1 hour so it become almost cold, slice it and serve
Nutrition Facts :
STUFFED VEAL ROAST
Provided by Susie Fishbein
Categories Mushroom Roast Dinner Veal Spinach Kosher Kosher for Passover Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
- Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
- Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
- Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
- In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.
STUFFED VEAL BRISKET
This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors.
Provided by Lennie
Categories Veal
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
- In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
- Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
- Place in roasting pan and surround with onion, celery and carrots.
- Pour broth and wine over all, and place cover on roasting pan.
- Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
SAUTEED STUFFED VEAL BIRDS
Provided by Mimi Sheraton
Categories dinner, sauces and gravies, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut scaloppines in half diagonally so you have 12 pieces.
- To prepare filling, toss together all ingredients except 3 tablespoons olive oil, wine, butter and lemon juice.
- Place generous teaspoonful of stuffing on wide end of each scaloppine and roll tightly, securing with toothpick or kitchen thread.
- Heat 3 tablespoons oil and 3 tablespoons butter in 10-inch frying pan and when bubbling subsides, brown veal birds on all sides slowly. Add 1 cup wine and 1/2 cup stock. Cover and simmer for 20 minutes; check to see if more moisture is needed in pan, in which case add water or stock.
- Remove veal to heated platter. Skim fat from pan juices. Add remaining butter and about 1 tablespoon lemon juice to pan and bring to boil over high heat, stirring in coagulated meat juices. Pour over veal and serve with steamed rice.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 9 grams, Sodium 523 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED ROAST VEAL BREAST
Provided by Jacques Pepin
Categories dinner, roasts, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 12
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 VEAL LOIN
This is a little more time consuming than the recipes I have been posting lately but it is well worth the effort. It would be one to make for a special occasion or a dinner party to impress.
Provided by The Flying Chef
Categories Veal
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side.
- Stir the boursin and goats cheese until well combined, set to one side.
- Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder.
- Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper.
- Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese.
- Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends.
- Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time.
- Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under.
- Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing.
- Sauce.
- Heat a small amount of oil in a pan and add shallots, cook until shallots soften.
- Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes.
- Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture.
- Season with pepper.
- Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens.
- To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired.
- I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.
Nutrition Facts : Calories 645.4, Fat 43.8, SaturatedFat 22.4, Cholesterol 214.2, Sodium 1157.6, Carbohydrate 13.3, Fiber 2.6, Sugar 1.6, Protein 49.9
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