Braised Stuffed Breast Of Veal Recipes

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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

BRAISED VEAL BREAST WITH POTATO-AND-ONION STUFFING



Braised Veal Breast with Potato-and-Onion Stuffing image

Categories     Citrus     Herb     Onion     Potato     Braise     Christmas     Easter     Veal     Christmas Eve     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 22

For stuffing:
3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled
1 large onion, chopped (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
For veal:
1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
2 Turkish bay leaves or 1 California
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1/4 teaspoon fresh lemon juice, or to taste
Special Equipment
a carpet or upholstery needle; kitchen string

Steps:

  • Make stuffing:
  • Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
  • While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.
  • Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
  • Stuff and braise veal:
  • Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
  • Make sauce and slice veal:
  • Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
  • Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
  • Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.

BRAISED STUFFED BREAST OF VEAL



Braised Stuffed Breast Of Veal image

Provided by Tom Colicchio

Categories     dinner, project, roasts, main course

Time 5h

Yield 12 servings

Number Of Ingredients 16

1 head garlic
5 to 6 tablespoons extra virgin olive oil
Leaves from 2 large bunches white Swiss chard, rinsed and drained
Salt
1/4 pound prosciutto di Parma
1/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper to taste
1 whole 10- to 12-pound breast of veal, boned
4 sprigs fresh thyme
2 tablespoons finely chopped flat-leaf parsley
2 carrots, quartered
2 onions, quartered
1 leek, quartered
1 stalk celery, quartered
12 cups liquid: light veal or chicken stock or water, or a blend
Herbed vinaigrette, salsa verde or aioli, optional

Steps:

  • Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
  • Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted. Place in a colander and press out as much liquid as possible.
  • Coarsely chop the Swiss chard. Shred the prosciutto and scatter over the chard. Dust with the cheese and chop ingredients together until the chard is finely chopped. Season with salt and pepper.
  • Use a sharp knife to remove excess fat from the surface of the veal. With boned side up, lightly score surface of veal in crisscross pattern. Season with salt and pepper. Squeeze the garlic out of cloves and mash. Spread on the meat. Spread with an even layer of chard mixture. Strew with the thyme and parsley. Tightly roll the slab of veal the long way. Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
  • Heat 2 tablespoons oil in large, deep casserole over medium heat. Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time. If the pan blackens, wash the casserole after browning the veal.
  • Scatter carrots, onions, leek and celery over the veal in the casserole. Add enough liquid to nearly cover the meat. Bring to simmer on top of stove. Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender. Remove from the oven and allow to cool in liquid to room temperature.
  • Remove veal from cooking liquid, reserving liquid. Wrap veal in foil; refrigerate overnight.
  • Reduce cooking liquid by half and skim off fat. Strain and freeze for another use.
  • To serve, snip and remove cord from veal. Slice veal. Arrange on platter with vinaigrette, salsa verde or aioli alongside.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 6 grams

BRAISED VEAL BREAST



Braised Veal Breast image

Make and share this Braised Veal Breast recipe from Food.com.

Provided by ilovechocolate

Categories     Veal

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 lbs boneless breasts of veal
2 tablespoons canola oil
1 small onion, chopped
2 small carrots, peeled and chopped
2 celery ribs, chopped
2 -3 garlic cloves, peeled and minced
1 cup dry white wine
3 -4 cups chicken stock
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
salt
fresh ground black pepper

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.

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 8 to 10 servings

Number Of Ingredients 9

1 package onion soup mix
1/4 cup melted butter
Paprika
1 (5 to 6 pound) breast of veal, with a deep pocket cut into it
1 loaf egg bread
1 large onion, diced and sauteed
4 eggs beaten
Salt and pepper
1 packet sugar or artificial sweetener

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.

BRAISED VEAL BREAST WITH MUSHROOMS



Braised Veal Breast With Mushrooms image

Provided by Mark Bittman

Categories     dinner, one pot, sauces and gravies, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 5

1 ounce dried mushrooms, shiitakes, porcinis or a combination
1 2- to 3-pound boneless veal breast
1/2 cup white wine
Salt and freshly ground black pepper
1 tablespoon butter, optional

Steps:

  • Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
  • Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
  • Remove meat to a plate, and turn heat to medium. Add the mushrooms and about 1/2 cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
  • Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
  • When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices 1/4 inch thick, and serve with pan juices.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 496 milligrams, Sugar 0 grams

STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

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

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