Veal Breast With Farfel Stuffing Recipes

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VEAL BREAST WITH FARFEL STUFFING



Veal Breast with Farfel Stuffing image

I prepare this entree often for Passover Seder. It bakes up golden brown and tastes terrific. -Sala Simonds, Lancaster, California

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8-10 servings.

Number Of Ingredients 13

2 celery ribs, chopped
1/4 cup chopped onion
1/4 cup rendered chicken fat or canola oil
4 cups matzo farfel
1/4 cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
1/4 teaspoon pepper
1 bone-in veal breast with pocket (8 pounds)
Olive oil

Steps:

  • In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

Nutrition Facts :

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

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

WHOLE ROASTED BREAST OF VEAL



Whole Roasted Breast of Veal image

A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, roasts, main course

Time 12h30m

Yield Serves 10-20

Number Of Ingredients 10

Whole breast of veal - approximately 15 pounds
Salt
Freshly ground black pepper
Ground juniper
Ground allspice
Fresh thyme
Olive oil
4 Yukon Gold potatoes
1 large yellow onion
Dry white wine

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.

STUFFED AND ROASTED BONE-IN VEAL BREAST



Stuffed and Roasted Bone-in Veal Breast image

Provided by Food Network

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 6-pound veal breast
Salt and pepper
3 tablespoons butter
1 large onion, finely chopped
1 large stalk celery, finely chopped
1 pound white bread, torn in 1-inch pieces
2 eggs, lightly beaten
1 cup finely-minced parsley
6 cups chicken stock
Sweet paprika
Arrowroot or butter, to thicken (optional)

Steps:

  • Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
  • In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
  • Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
  • Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

STUFFED VEAL BREAST RECIPE



Stuffed Veal Breast Recipe image

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

700 g (1,5 lb) of veal breast
150 g (5 oz ) of ground beef
60 g (2 oz ) of stale bread
100 g (3,5 oz ) of spinach
1 shallot
chopped parsley
1 egg
nutmeg
1 glass of milk
grated Parmigiano cheese
1 glass of white wine
extra virgin olive oil
salt and pepper

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 :

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