Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast)

"I found this in a magazine about 2 years ago. I have served it 3 or 4 times and it always comes out wonderful."
 
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Ready In:
3hrs
Ingredients:
19
Serves:
6-8
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ingredients

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directions

  • 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 (5 to 10 minutes).
  • 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 ¼ cup honey, and brush over the veal.

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Reviews

  1. Made this last night- the stuffing and veal tasted wonderful but the meat was very fatty and there wasn't much actual meat-next time I will ask the butcher for a leaner one.Thanks for the great recipe
     
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