Stuffed Breast of Veal

Stuffed Breast of Veal

© Lena Staal

Stuffed Breast of Veal

Stuffed Breast of Veal

© Lena Staal

 

 

 

 

For the veal breast

Ingredients (Serves 5)

1
piece
veal breast, undercut to form a pocket
200
g
veal bones, chopped
500
ml
veal stock, hot
50
g
butter
10
g
flour (optional)

For the filling

Ingredients (Serves 5)

3
slice
day-old bread, such as sourdough
60
g
beef bone marrow
1/2
onions, finely chopped
5
stalk
parsley, finely chopped
2
eggs, beaten
1
pinch
freshly grated nutmeg
salt
pepper
  • Ask your butcher to prepare the veal breast for you by undercutting it, i.e. to a pocket cut into it.
  • Preheat the oven to 140°C.
  • For the filling, remove the crusts from the bread, soak them in milk for a few minutes, then squeeze them well and cut into cubes.
  • Heat the beef bone marrow in a pan, add the onion and brown briefly, then add the parsley. Mix in the bread cubes.
  • Add the eggs and season with salt, pepper and nutmeg.
  • Fill the the pocket in the veal breast. Do not use too much filling – it will expand during roasting. Sew up the opening or tie it closed with kitchen string.
  • Put the veal bones in a roasting tin large enough for the breast and place the stuffed breast on the bed of bones.
  • Pour in the hot stock. Roast the breast until the stuffing has reached a core temperature of 60°C (3–4 hours).
  • Baste the meat with the pan juices regularly as it cooks. 
  • Switch the oven temperature to 220°C top heat (or heat the grill to high and place the veal under it) and let the breast colour for ten minutes. Remove from the oven and keep warm.
  • To make the sauce, return the pan with the bones to the oven and reduce the pan juices a little.
  • Strain the pan juices into a saucepan and stir in the cold butter.
  • Add a little flour if desired and bring to the boil briefly to thicken the sauce.
  • Remove any thread or string, then slice the veal breast and serve with the sauce.


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