Stuffed Veal

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Stuffed Veal
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in

Ingredients

for
8
Ingredients
53 ounces Veal breast prepared for stuffing (ask the butcher to prepare it for you)
1 Bread roll
1 teaspoon butter
5 onions
1 carrot
cup Celeriac
2 tablespoons butter
3 tablespoons finely chopped parsley
2 ⅔ cups Veal sausage
2 tablespoons breadcrumbs
3 eggs
Nutmeg
salt
freshly ground Black pepper
cup good, dry white wine
1 cup Meat stock
1 teaspoon Corn starch
How healthy are the main ingredients?
CeleriacparsleyonioncarroteggNutmeg
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler

Preparation steps

1.
Soak a large Römertopf (clay pot).
2.
Dice the bread roll and fry in butter until golden brown. Leave to cool. Peel three onions. Halve and thinly slice one of them and finely chop the other two. Peel the carrot and celeriac and cut both into 5mm dice. Heat 1 tbsp butter and sweat the carrots, celeriac and onions until translucent. Add the parsley and sweat briefly.
3.
Mix the veal sausage meat with the breadcrumbs, the onion and vegetable mixture and the eggs. Season generously with nutmeg, salt and pepper. Carefully work in the fried bread cubes.
4.
Rub the veal breast inside and out with salt and pepper. Sew the pocket closed with kitchen string, leaving a small opening, then stuff with the prepared stuffing (not too full) and sew closed.
5.
Put the sliced onion into the soaked pot, place the veal breast on top and put the lid on the pot. Put into a cold oven and cook at 180°C for 3 hours, turning once halfway through (after 1 1/2 hours).
6.
At the end of cooking time, pour off and catch the meat juices from the pot. Place the veal breast on the oven rack and briefly brown under the oven grill. Switch off the oven, wrap the meat in aluminium foil and keep warm in the oven.
7.
For the gravy, peel and finely chop the remaining onions. Heat the rest of the butter and saute the onions. Add the meat juices from the Römertopf (with the fat removed) and boil over a high heat until the liquid is almost completely reduced. Add the wine and stock and season with salt and pepper. Boil over a high heat until reduced by half, then strain through a sieve. Mix the cornflour smoothly with a little water, stir into the gravy and bring to the boil. Heat until it thickens.