Matzo Stuffed Breast Of Veal Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Steps:

• Preheat oven to 375 degrees F.
• Mix onion soup mix with melted butter and paprika. Then, rub mix into the inside and outside of the veal breast.
• Shred egg bread into a colander and run hot water over bread to moisten. Drain well.
• In large bowl, put drained bread, sauteed onion, eggs, salt, pepper, and sugar. Mix very well.
• Stuff the bread mixture into veal breast and cover with foil. Place into oven for 2 1/2 hours. Remove foil and cook another 45 minute to 1 hour.

Steps:

• Make stuffing:
• Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
• While vegetables are cooking, put matzos in a colander and run under hot water until softened.
• Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
• Prepare veal while stuffing cools:
• Preheat oven to 350°F.
• Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
• Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
• Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
• Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
• Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.

Steps:

• Season the veal with the salt and pepper.
• Mix together the pork sausage meat, veal, bread crumbs, 1 cup chopped onion, and sage. Spread on the meat. Roll tight and tie in several places. Melt the butter in a skillet and brown the meat on all sides.
• Spread the sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns on the bottom of a Dutch oven or heavy casserole. Place meat over the vegetables, and pour all the drippings on top. Rinse the skillet with the water and pour over the meat. Cover and cook over low heat 2 1/2 hours or until tender. Transfer meat to a hot platter, and remove the strings. Strain the gravy and pour some over the meat and serve the rest in a sauceboat. Serves 6 to 8.
• Round the World Cookbook.

Steps:

• In a large skillet, saute celery and onion in chicken fat until tender. Add farfel; cook and stir over medium heat until lightly browned. Stir in the parsley. , Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture. Cook over low heat until liquid is absorbed, stirring occasionally. , Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string. Place in a greased shallow roasting pan. Brush veal with oil. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160° for veal and 165° for stuffing, basting occasionally. Let stand for 10 minutes before slicing.

Steps:

• Preheat oven to 400°F.
• Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
• Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside.
• Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture.
• In a small bowl, combine paprika, onion powder, garlic powder, salt, and pepper. Sprinkle generously all over veal. Place onto a roasting pan, and cover loosely with aluminum foil.
• Bake in preheated oven for 2 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Steps:

• Mix the soaked baguette, garlic, parsley, one of the diced onions, the eggs, and salt and freshly ground pepper to taste in a medium bowl.
• Season the outside and the pocket of the veal with salt and freshly ground pepper. Place the stuffing in the veal pocket. Using skewers or large toothpicks, close off the pocket to seal in the stuffing.
• Heat a thin film of oil in a heatproof casserole large enough to hold the veal, and slide the stuffed veal on top. Sear the veal on all sides until golden brown, then remove to a plate.
• Spoon the remaining onions, the carrots, tomatoes, and ginger into the casserole. Season with salt and freshly ground pepper to taste, and cook until the onions are translucent. Return the veal to the casserole, and add enough water to cover the veal halfway. Simmer, covered, for 1 1/2 hours, or until tender.
• Cool, and refrigerate overnight. The next day, remove the fat that has accumulated, and slice the veal with its stuffing. Heat the veal slices in the veal juices with the vegetables for about 20 minutes, or until heated through and serve on a plate with green beans and onions (see page 315).