Gefullte Kalbbrust Ashkenazic Stuffed Veal Breast Recipes

Steps:

• Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.

Steps:

• 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.