Stuffed Veal Brisket
- Ready In:
- 4hrs 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 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
- 1⁄2 teaspoon freshly ground black pepper
- 1 teaspoon mustard powder
- 2 teaspoons paprika
- 1⁄2 teaspoon dried thyme
- bread stuffing mix (your favourite)
- 2 onions, peeled and sliced
- 4 celery ribs, sliced
- 2 cups baby carrots, peeled and trimmed
- 1⁄2 cup chicken stock
- 1⁄4 cup white wine
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.
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RECIPE SUBMITTED BY
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