Stuffed Veal Brisket

Recipe by Lennie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 5 -6
    lbs veal brisket, have butcher make a pocket in it for stuffing,if necessary
  • 4
    cloves garlic, peeled and minced
  • 2
    teaspoons salt
  • 12
    teaspoon freshly ground black pepper
  • 1
    teaspoon mustard powder
  • 2
    teaspoons paprika
  • 12
    teaspoon dried thyme
  • bread stuffing mix (your favourite)
  • 2
    onions, peeled and sliced
  • 4
    celery ribs, sliced
  • 2
    cups baby carrots, peeled and trimmed
  • 12
    cup chicken stock
  • 14
Advertisement

DIRECTIONS

  • Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
  • In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
  • Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
  • Place in roasting pan and surround with onion, celery and carrots.
  • Pour broth and wine over all, and place cover on roasting pan.
  • Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
Advertisement