Braised Veal Breast With Potato And Onion Stuffing Recipes

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VEAL BREAST POTATO STUFFING



Veal Breast Potato Stuffing image

Make and share this Veal Breast Potato Stuffing recipe from Food.com.

Provided by Dancer

Categories     Potato

Time 25m

Yield 2 1/2 cs.

Number Of Ingredients 8

3 tablespoons olive oil or 3 tablespoons vegetable oil
1 small onion, chopped
1 stalk celery, chopped
1 clove garlic, minced
2 cups mashed potatoes or 6 grated medium raw potatoes
1 cup breadcrumbs
2 large eggs, lightly beaten
salt and pepper

Steps:

  • Heat the oil in a large skillet over medium heat.
  • Add the onion, celery, and garlic and sauté until soft (5 to 10 minutes).
  • Stir in the potatoes and bread crumbs.
  • Remove from heat and stir in the eggs, salt, and pepper.
  • Let cool.
  • Stuff veal breast.

Nutrition Facts : Calories 527.9, Fat 23.5, SaturatedFat 4.4, Cholesterol 172.6, Sodium 893.8, Carbohydrate 64.6, Fiber 5.1, Sugar 7, Protein 14.5

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

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING



Provençal Roasted Garlic-Braised Breast of Veal with Springtime Stuffing image

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Provided by Jayne Cohen

Categories     Passover     Kosher for Passover     Potato     Rice     Veal     Spinach     Chard     Spring     Garlic     Dinner     Braise

Yield 6-8 servings

Number Of Ingredients 17

Salt
1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed)
1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed
4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled
1/2 cup plus 2 teaspoons olive oil
Freshly ground black pepper
1 very large onion, finely chopped (about 2 cups)
1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.)
1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 tablespoons fresh rosemary leaves
Juice and grated zest of 1 large lemon
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh mint leaves
1 large egg, beaten
1 (5- to 6-pound) veal breast
1 cup sauvignon blanc or other dry white wine

Steps:

  • Prepare the stuffing:
  • Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
  • In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
  • Preheat the oven to 375°F.
  • Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
  • Prepare the garlic head:
  • Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
  • While the garlic is roasting, finish the stuffing:
  • In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
  • Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
  • In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
  • Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
  • Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
  • Ashkenazi Mashed Potato Stuffing Variation:
  • Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
  • Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.

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

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.

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