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Stuffed Breast of Veal

Source of Recipe

Roasting


List of Ingredients

Stuffing:
1 tablespoon olive oil
1 large vidalia onion, chopped
1 cup fresh or dried plain breadcrumbs
1/4 cup chopped fresh parsley
1/2 cup chopped fresh chives
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary

VEAL:
7 1/2 pounds bone in breast of veal
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
2 1/2 cups dry white wine
2 large tomatoes, cut 1" cubes (can omit)
1 tablespoon flour
1/2 cup chicken stock or water
1/4 cup chopped fresh parsley


Recipe

Ask butcher to keep bones on the roast and cut a small pocket between the bones and meat that you can use for stuffing. Can substitute veal brisket. Preheat oven to 400?F. Prepare stuffing: In large skillet, heat oil over medium heat. Add onion and cook, stirring, about 3 minutes. Add salt and pepper to taste, then remove from heat. In medium bowl, mix breadcrumbs, cooked onion, parsley, chive, thyme and rosemary.

Using your hands, stuff the veal, pushing the stuffing into pocket, pressing down lightly. Be careful not to overstuff; if there's too much stuffing, place extra in lightly oiled casserole and heat separately. Close up the opening with small kitchen skewers, making sure stuffing won't spill out. Place veal in roasting pan and sprinkle top with thyme, rosemary and generous grinding of pepper. Pour 1 c. of wine on top and surround veal with tomatoes. Sprinkle the top of veal with Hungarian paprika.

Roast veal for 15 minutes at 400ºF, then reduce temperature to 325ºF. After 30 minutes, add another 1/2 cup wine and baste veal thoroughly. After another 30 minutes, add another 1/2 cup wine, basting again. Repeat every 30 minutes, roasting veal until juices run clear yellow, not pink, and internal temp reaches 160 degrees, about 2 hours total roasting time.

Remove rotating pan from oven and place veal on cutting board; cover loosely with foil, letting sit 15 minutes before carving. Place roasting pan over two burners, and bring to boil over medium heat, scraping up any browned pan juices. Whisk flour into pan juices and let cook 1 minutes. Slowly whisk in the water or stock, and let simmer until somewhat thickened, 5-8 minutes. Season to taste and sprinkle in parsley. Carve veal into individual ribs, making sure each portion has stuffing. Top with gravy. Serves 6.