Provençal Breast Of Veal With Springtime Stuffing Food

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STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

We used to put strips of salami, a sliced egg and pieces of Provolone cheese inside the veal. That would give it a really nice taste.

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 servings

Number Of Ingredients 16

1 (5-pound) boned breast of veal with pocket
Salt and pepper to taste
1 sweet potato (8 ounces), peeled and diced
1 small white potato (4 ounces), peeled and diced
1 small carrot, peeled and diced
2 stalks celery, diced
1/2 cup minced onion
1/2 pound ground pork
4 tablespoons olive oil
1/2 cup cooked rice
1/4 cup grated Locatelli
2 hard-cooked eggs, chopped
2 tablespoons minced fresh parsley
Salt and pepper, to taste
Olive oil, to taste
Paprika, to taste

Steps:

  • Preheat the oven to 350 degrees. Rinse the veal and pat dry. Season with salt and pepper. Make the stuffing: In a saucepan of boiling salted water, blanch the sweet potato, white potato, carrot, celery, and onion for 2 minutes. Drain and pat dry. In a skillet set over moderate heat, cook the pork in 1 tablespoon of oil, stirring, just until no longer pink. Transfer to a bowl and let cool. Add the blanched vegetables, the remaining oil, rice, cheese, eggs, parsley, and salt and pepper to the pork and stir to combine well. Fill the pocket with stuffing and seal by sewing up or securing with toothpicks. Arrange the veal on a rack in a roasting pan, brush with oil, and season with paprika, salt and pepper. Add enough water to measure 1 inch in the pan and roast, covered with foil, for 2 1/2 hours. Remove the foil and continue to roast, basting with pan juices, for 30 minutes more. Transfer the veal to a cutting board and let it stand, loosely covered, for 10 minutes before slicing.

PROVENçAL BREAST OF VEAL WITH SPRINGTIME STUFFING



Provençal Breast of Veal with Springtime Stuffing image

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Provided by Jayne Cohen

Yield 6-8 servings

Number Of Ingredients 17

Salt
1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed)
1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed
4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled
1/2 cup plus 2 teaspoons olive oil
Freshly ground black pepper
1 very large onion, finely chopped (about 2 cups)
1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.)
1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 tablespoons fresh rosemary leaves
Juice and grated zest of 1 large lemon
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh mint leaves
1 large egg, beaten
1 (5- to 6-pound) veal breast
1 cup sauvignon blanc or other dry white wine

Steps:

  • Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
  • In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
  • Preheat the oven to 375°F.
  • Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
  • Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
  • In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
  • Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
  • In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
  • Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
  • Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
  • Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
  • Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.

PROVENçAL VEAL BREAST STUFFED WITH SWISS CHARD



Provençal Veal Breast Stuffed With Swiss Chard image

This Passover holiday recipe, an ancient jewel of Jewish Provençal cooking, feels modern with our new love of Swiss chard. It is traditional to use a whole veal breast with all the bones, but that makes for a giant roast by today's standards. For this simplified but magnificent version, have a butcher trim, butterfly and remove the bones -- and save them to cook beside the meat, where they will add flavor and texture to the braise. The dish tastes best cooked a day ahead to allow the flavors to blend.

Provided by Joan Nathan

Categories     dinner, roasts, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons olive oil
3 large onions; 2 diced, 1 cut into 2-inch pieces
Kosher salt
Freshly ground black pepper
3 garlic cloves, finely chopped (about 1 tablespoon) plus 2 cloves, unpeeled
4 sprigs thyme, leaves removed and chopped (about 1 teaspoon)
1 sprig fresh rosemary, leaves removed and finely chopped (1 teaspoon chopped)
2 pounds Swiss chard (2 to 3 bunches), leaves and stems chopped
1 (15-ounce) can crushed tomatoes
1 large egg, lightly beaten
1 square matzo, crumbled into 1/2-inch pieces
1 boneless breast of veal, about 4 pounds, trimmed, butterflied, bones reserved (a butcher can do this, or order it for you); see note
1/2 cup Côtes du Rhône or other dry red wine
3 carrots, cut in half lengthwise and then cut on the diagonal in 1-inch slices

Steps:

  • Make the filling: In a large skillet, heat 4 tablespoons of the olive oil over medium heat. Add diced onions, season with salt and pepper and sauté until softened. Mix in the chopped garlic, thyme and rosemary. A few handfuls at a time, stir in the chard and, using tongs to toss, cook with the onion mixture until all the greens are soft, about 10 minutes. Turn off the heat and use a slotted spoon to transfer chard mixture to a large bowl. Stir in tomatoes, egg and matzo pieces, mixing well. You will have at least 5 cups cooked filling.
  • Heat oven to 375 degrees. Lay the meat flat on a clean work surface, season the top with salt and pepper and spread a thin layer of the filling (about half) evenly over the surface of the meat, leaving a 1-inch border. Reserve and refrigerate the remaining stuffing. Tightly roll the meat and secure it with kitchen twine, making a knot every 1 1/2 inches and tucking the meat in to enclose the ends. Season the outside of the roll with salt and pepper.
  • Add the remaining olive oil to the skillet, turn the heat to medium-high and brown the stuffed veal on all sides. Transfer to a large roasting pan with a lid. (If your skillet isn't large enough, brown veal directly in the roasting pan, laid over 2 burners of your stovetop.) To the pan where you browned the meat, add wine and simmer for about a minute, scraping up any browned bits from the bottom of the pan. Spoon liquid over the meat. Scatter the carrots, large onion pieces and whole garlic cloves around the veal, place the bones, and pour in about 8 cups of water or enough to come halfway up the meat.
  • Reduce oven to 325 degrees and cook, covered, 2 1/2 hours, basting every 20 minutes or so, until veal is cooked through and tender, 165 degrees on a meat thermometer.
  • Remove the meat from the pan, set aside to cool, then refrigerate overnight. Strain the sauce, reserving the carrots and discarding the bones and the onions. Refrigerate sauce and carrots.
  • The next day (or when ready to serve), remove and discard the fat from the sauce and simmer sauce in a small pot until reduced by 1/3. Season with salt and pepper. Using a long sharp knife, slice the veal into 1-inch portions. (Pull out kitchen twine as necessary). Carefully transfer slices to a large ovenproof serving dish or roasting pan, scatter the reserved stuffing around the veal and pour the braising liquid and carrots over the top. (You can refrigerate the whole dish at this point, to be reheated just before serving, or proceed to reheat the meat now.)
  • Just before serving, reheat in a 350-degree oven, covered with foil, about 20 minutes or until heated through. Serve in individual portions or on a platter, with a little chard stuffing and carrots on top of each slice for color, and drizzled with some of the braising liquid.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 22 grams, Carbohydrate 17 grams, Fat 36 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 1001 milligrams, Sugar 6 grams, TransFat 0 grams

STUFFED VEAL BREAST



Stuffed Veal Breast image

This is for a breast of veal, with bones, and a pocket cut into it for stuffing. It is important whatever you choose to stuff it with is moist so that the breast does not dry out during cooking. The original recipe calls for sweet pork sausages, but I like to use flavored chicken sausages, such as spiced apple or feta and spinach.

Provided by threeovens

Categories     Veal

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 13

1 garlic clove, sliced in half
1 egg
1/2 cup white wine
3 tablespoons white wine
kosher salt & freshly ground black pepper
1/2 teaspoon nutmeg, freshly grated
2 tablespoons fresh parsley, chopped (heaping)
1 tablespoon breadcrumbs, freshly grated (heaping)
1/2 lb italian sweet sausage, removed from their casings (I use flavored chicken sausages such as spiced apple)
breast of veal, with a pocket cut into it by the butcher
5 slices bacon or 5 slices pancetta
1 shallot, sliced thick
5 -6 cups veal broth or 5 -6 cups chicken broth

Steps:

  • Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
  • Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
  • Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
  • Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
  • Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
  • Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
  • Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
  • Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
  • Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).

Nutrition Facts : Calories 134, Fat 7.2, SaturatedFat 2.6, Cholesterol 46.7, Sodium 300.1, Carbohydrate 4.2, Fiber 0.2, Sugar 0.5, Protein 8.3

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

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.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

Make and share this Stuffed Breast of Veal recipe from Food.com.

Provided by DrGaellon

Categories     Veal

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1/2 cup sliced mushrooms
1/2 cup grated carrot
1/2 cup chopped celery
1/2 cup chopped onion
1 garlic clove, minced
2 tablespoons chopped fresh parsley
1 egg
1/4 cup water (or as needed)
salt, to taste
ground black pepper, to taste
4 cups cubed white bread
3 1/2 lbs bone-in breasts of veal
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

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.

Nutrition Facts : Calories 284.6, Fat 16, SaturatedFat 4.8, Cholesterol 101.2, Sodium 223.4, Carbohydrate 15.2, Fiber 1.4, Sugar 2.5, Protein 19.2

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