KosherEye
<<< o >>> Classic Hummingbird Cake <<< o >>> Aunt Fanny’s Baked Squash Copycat Kosher <<< o >>> Eating our way through NY - Again! <<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>>
Bookmark and Share
Stuffed Breast of Veal PDF Print E-mail

KosherEye.com

stuffed breast of veal 003

Adapted from The Passover Table by Susan R. Friedland

We saw this recipe for Stuffed Breast of Veal in the New York Times several years ago. The addition of apples in the stuffing adds an extra layer of flavor.

Ingredients:

3 cups chopped onion
1/4 cup vegetable oil
1 cup matzo meal
2 tart apples, cored and diced
6 tablespoons chopped parsley
Salt and freshly ground black pepper to taste
1/4 cup water
1 8-10 pound breast of veal
2 cups sliced onion
10 unpeeled garlic cloves
6 carrots, chopped

Directions:

Preheat the oven to 350 degrees. To make the stuffing, sauté the chopped onions slowly in the vegetable oil until they soften but don't brown. Add the matzo meal, apples, parsley, salt and pepper. Mix well. Add 1/4 cup water, or more as necessary to bind the stuffing, and let the mixture cool. Just before cooking, cut a pocket in the veal and fill with the stuffing; skewer the opening closed.

Scatter the sliced onions, garlic and carrots in a large roasting pan. Place the veal on top and rub with salt and pepper. Add enough water to the pan to cover the vegetables but not the veal. Cover the pan with aluminum foil and roast for 2 hours. Remove the foil and cook another 45 minutes, or until the top is crisp and brown and the meat is cooked until pink is gone. Remove the breast to a cutting board. With a slotted spoon, remove the vegetables and skim as much fat as possible from the cooking liquid. Return the vegetables to the liquid, and place pan over high heat, scraping to loosen bits stuck to the bottom.

Slice the veal and serve with the sauce, passed in a gravy boat.

Notes:

Yield: Makes 6-12 servings

Recipes: Passover, Meat, Veal, Kosher

 
<< Start < Prev 921 922 923 924 925 926 927 928 929 930 Next > End >>

Page 923 of 1468
round-facebook round-twitter pinterest round-rss
World Of Judaica