Stuffed Veal Roast recipe

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Heat a large Dutch oven or cast iron skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil just starts to smoke, add the roast, seam side up, and brown on all sides, 3 - 4 minutes a side. Transfer the roast to a clean work surface and then reduce the heat to medium.

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Cook onions until brown. Add garlic, celery, mushrooms, broccoli and bread crumbs. Stir until all mixed up and set aside. 2 Create paste from garlic powder, paprika and rosemary mixed with one tablespoon oil. Rub mixture all over the veal roast. Once stuffing has cooled add 1 -2 eggs (as needed) and 1/4 cup wine. Fill veal pocket with stuffing.

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Instructions. Start preparing stuffed veal breast recipe soaking the stale bread into the milk and wait until it is completely soaked (1). In the meantime, chop finely the shallot (2) and cook it with boiled spinach into a pan for about 10 minutes (3). When the spinach has cooled, add the squeezed bread (4), one egg, the parmesan cheese.

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Sea salt and freshly ground black pepper to taste. Directions: Preheat oven to 350 degrees. 1. Saute pancetta in 1 tbs. of the olive oil over medium heat until softened. Add portobello mushrooms and sage. Cook for 3 minutes. Add spinach and porcini. Cook another 2 minutes.

Stuffed Veal Roast recipe

Add the pork panko and mix to combine. Prep the Veal: Preheat the oven to 300 degrees F. Adjust the cooking rack to the lower middle rack. Arrange the breast of the veal on a clean work surface. Trim, if needed, any excess fat or bones. Pound with a meat mallet if needed to create an even work surface.

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Prepare vegetables. Peel and prepare the garlic and shallots separately. Wash, peel and chop the soup vegetables consisting of carrots, celery, parsley roots and leeks. Put the vegetables in a bowl and add the bay leaves. Fill the veal breast with the bread dumpling mixture and seal with toothpicks.

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Place veal in a baking pan and rub with olive oil, salt and pepper. Bake in preheated oven for 2 1/2 hours or until the internal temperature reaches 170°F. Cover with foil when top begins to brown. Let the roast stand for 20 to 30 minutes before carving. Slice into serving-size pieces and arrange on a platter.

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Step 6. In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour.

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Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Open pocket.

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Stuff the roast with the mixture. Do not overstuff. Close the roast with toothpicks or using a butcher's twine. 6. Place the roast in the pan with the leftover fat from the pancetta. Sauté. Add salt, garlic and sage and when the roast is sizzling, add the wine and allow it to evaporate. Place the roast in a baking dish in the oven at 350F.

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Transfer the veal to a baking pan and add the remaining butter, olives, pine nuts, capers, salt, pepper, 1 ladle of salted vegetable stock. Bake in a preheated oven at 400°F for 30 minutes, adding more broth if necessary. Lower the heat to 350°F and continue cooking for 20-30 minutes. Check to see if the sauce has reduced enough; if there is.

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Preheat oven to 350 degrees. Step 5. Scatter the sliced onions, garlic and carrots in the bottom of a large roasting pan. Place the stuffed breast of veal on top and rub it with salt and pepper. Add enough water to the pan to cover the vegetables but not the roast. Cover the pan with aluminum foil, place in the oven and roast for two hours.

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Cut into the veal and pound into an even oblong shape. Sauté the onions, and celery in butter for a few minutes to soften. Stir in the parsley sage, garlic, salt and pepper. Spread the mixture evenly over the cut veal and roll up starting at the short side. Tie with butcher string evenly every 2 inches to keep the veal roll tight.

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Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.

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Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes. Remove roast to a carving board and let sit, loosely covered, 15 minutes.

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Step 4. Squeeze the bread cubes firmly by handfuls to get out excess milk, and scatter them over the stuffing. Still cooking over low heat, break up the bread clumps with a spoon or spatula, and.