Table of Contents
Recipe for veal roast as stuffed veal breast. Discover many new cooking tips for filling rolls, preparation time, sauce for roasting veal. All professional cooking tips for Bavarian veal roast with veal breast at a glance…
Prep: 30min
Total: 150min
Yield: 4 Portions
Servings:
Nutrition Facts : calories 1093, Carbohydrate 45, Cholesterol 398, Fat 62, Fiber 4, Protein 79, Saturated Fat 25, Sodium 1758, Sugar 5
Ingredients:
- bread cubes 250 g
- Milk 150 ml
- eggs 3 pc
- nutmeg 5 pinch
- Salt 6 pinch
- Pepper 5 pinch
- Parsley bunch
- breast of veal 1,5-2 kg
- bell pepper
- Caraway
- soup vegetable 1 bunch
- small shallots 10 pc
- white wine 100 ml
- Vegetable broth 500 ml
- veal stock 500 ml
- cloves of garlic 3 pc
- Potatoes 2 pc
- Bay leaf
Instruction:
- PREPARATION: Clean the butcher’s veal breast, clean it and cut a pocket into it. Wash the meat, pat dry and place on a grill rack. Place the bread cubes in a bowl and pour the boiling milk over them. Season the mixture with nutmeg, salt and pepper and let it warm. Mix the whisked eggs with the bread mixture and finish with finely chopped parsley. Peel and prepare the garlic. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek as well as the potatoes. Peel the root vegetables and the potatoes and cut into pieces, cut the leek into leaves. Preheat the oven to 220 °C hot air.
- PREPARATIONS: Chop the chopped vegetables and garlic into small pieces and place at the ready.
- A deep baking tray or a large roaster. Place the veal breast in the roaster and fill with the prepared breadcrumbs, close the bag and close with skewers. Season the veal breast with salt, pepper, some paprika and caraway and close.
- Slide the veal breast on the middle rail of the oven, reduce temperature to 180°C. Cook the veal breast for 45 minutes, then add the prepared vegetables. Fry the vegetables for 35 minutes, then pour the white wine, vegetable stock and veal stock into the roaster and add the bay leaf. Reduce the oven temperature to 170°C.
- After another 15 minutes, sprinkle the veal breast with the gravy, repeat this procedure several times, the veal roast should be ready after about 2 to 2.5 hours cooking time.
- Cut the meat open and serve with the vegetables on preheated plates. Bring the gravy with the herbs and garlic to the boil, add the butter and season with salt, pepper and chopped parsley. Pour the gravy over the dish and serve.
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Prep: 30min
Total: 1h
Yield: 1
Servings: 1 1 Serving (3987g)
Nutrition Facts : calories 2104 calories, Fat 119.02841875 g, Carbohydrate 116.3988075 g, Cholesterol 2292.909375 mg, Fiber 2.26270006847382 g, Protein 137.20276125 g, Saturated Fat 46.671555 g, servingSize 1 1 Serving (3987g), Sodium 5223.349 mg, Sugar 114.136107431526 g, Trans Fat 13.21534875 g
Ingredients:
- Sweet paprika
- 1 lg Stal celery; finely chopped
- 1 lb White bread; torn in 1-inch
- 1 c Finely-minced parsley
- 1 6 pound veal breast
- ; pieces
- Arrowroot or butter; to
- ; (optional)
- Salt and pepper
- 3 tb Butter
- 2 Eggs lightly beaten
- 1 lg Onion finely chopped
- 6 c Chicken Stock
Instruction:
- "Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature. In a skillet melt butter over medium-high heat. Add onion and celery and sautJ until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed. Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. 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 while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion. Yield: 6 servings Recipe by: TASTE SHOW #TS4068 "
Literally a one pot dinner – thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb – anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he’s been sharing it with our students & guests ever since.
Prep:
Total:
Yield:
Servings: 210 g
Nutrition Facts : servingSize 210 g, calories 322, Fat 23.1 g, Trans Fat 0.0 g, Saturated Fat 14.56 g, Cholesterol 61 g, Sodium 173 g, Carbohydrate 21.1 g, Fiber 2.8 g, Sugar 2.23 g, Protein 2.84 g
Ingredients:
- 4 slices of veal breast or tough cut of steak, bone in
- 3 tomatoes, sliced
- 4-5 garlic cloves, rough chop
- small handful of herbs (we use rosemary & thyme)
- glass of white wine
- 2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
- olive oil
Preheat oven to 350 F
In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
Cover with foil or parchment.
Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.
Literally a one pot dinner – thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb – anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he’s been sharing it with our students & guests ever since.
Prep:
Total:
Yield: 4
Servings:
Nutrition Facts : properties {‘servingSize’: ‘210’, ‘calories’: ‘322’, ‘Fat’: ‘23.1’, ‘Saturated Fat’: ‘14.56’, ‘Trans Fat’: ‘0.0’, ‘Cholesterol’: ’61’, ‘Sodium’: ‘173’, ‘Carbohydrate’: ‘21.1’, ‘Fiber’: ‘2.8’, ‘Sugar’: ‘2.23’, ‘Protein’: ‘2.84’}
Ingredients:
- 4 slices of veal breast or tough cut of steak, bone in
- 3 tomatoes, sliced
- 4-5 garlic cloves, rough chop
- small handful of herbs (we use rosemary & thyme)
- glass of white wine
- 2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
- olive oil
Preheat oven to 350 F
In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
Cover with foil or parchment.
Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.
Prep:
Total:
Yield:
Servings:
Nutrition Facts :