Description
I found this in a magazine about 2 years ago. I have served it 3 or 4 times and it always comes out wonderful.
Ingredients
- Veal Roast
- Salt
- Ground Black Pepper
- Vegetable Oil
- Carrots
- Celery
- Potatoes
- Onion
- Challah
- Water
- Egg
- Paprika
- Dried Thyme
- Yellow Onion
- Garlic
Instructions
- For stuffing
- Soak the bread in water until moist
- Drain, squeeze dry, and tear into small pieces
- Add the egg and seasonings
- Heat the oil in a large skillet over medium heat
- Add the celery, onion, and garlic and saute until softened
- Stir into the bread mixture and let cool
- Makes about 2 1 / 2 cs
- Preheat the oven to 400 degrees
- Wash the veal and pat dry
- Sprinkle the outside of the veal and inside the pocket with salt and pepper
- Loosely fill the pocket with the stuffing and sew up or secure with skewers
- Brush the veal with the oil
- Spread the vegetables in the bottom of a shallow roasting pan and place the veal on top
- Or place the veal on a rack in the pan
- Roast for 30 minutes
- Reduce the heat to 325 degrees and continue cooking until the meat is fork tender and a meat thermometer registers 175 degrees in thickest portion, about 2 hours or 25 to 30 minutes per pound
- Let the meat stand at least 15 minutes before carving
- Serve warm or at room temperature
- Variations: rub the veal with garlic or cut slits all over the meat and insert little pieces of garlic
- Braised veal breast: after roasting for 30 minutes, add 1 cup dry white wine or water, cover, and cook until tender
- Honey-glazed veal breast: after cooking for 2 hours, uncover, combine 1 cup orange juice and cup honey, and brush over the veal