Whole Roasted Breast Of Veal Food

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WHOLE ROASTED BREAST OF VEAL



Whole Roasted Breast of Veal image

A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, roasts, main course

Time 12h30m

Yield Serves 10-20

Number Of Ingredients 10

Whole breast of veal - approximately 15 pounds
Salt
Freshly ground black pepper
Ground juniper
Ground allspice
Fresh thyme
Olive oil
4 Yukon Gold potatoes
1 large yellow onion
Dry white wine

Steps:

  • Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
  • Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
  • Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
  • Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
  • Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
  • Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

STUFFED AND ROASTED BONE-IN VEAL BREAST



Stuffed and Roasted Bone-in Veal Breast image

Provided by Food Network

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 6-pound veal breast
Salt and pepper
3 tablespoons butter
1 large onion, finely chopped
1 large stalk celery, finely chopped
1 pound white bread, torn in 1-inch pieces
2 eggs, lightly beaten
1 cup finely-minced parsley
6 cups chicken stock
Sweet paprika
Arrowroot or butter, to thicken (optional)

Steps:

  • 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 saute 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.

ROAST VEAL BREAST WITH PEPPERS AND ONIONS



Roast Veal Breast with Peppers and Onions image

Provided by Food Network

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 7

1 veal breast with bones attached
Salt and pepper
1/4 cup olive oil
2 pounds cipollini or small white onions, peeled
2 red peppers, seeded and quartered
2 yellow peppers, seeded and quartered
1 cup white wine

Steps:

  • Trim any excess fat and gristle from the veal. Heat a large casserole on the stove top and add the olive oil. Season the veal well with salt and pepper and add to the hot casserole. Brown well on both sides turning only when fully caramelized. Remove the veal and set aside. Add the cipollini to the pot and brown well before adding the peppers. When the vegetables are well browned, put the veal back into the pot, add the wine. Reduce the heat to a simmer and cover with a tight fitting lid. Allow to cook for 1 1/2 to 2 hours, checking occasionally that the pot has not cooked dry. If it has, add some water to keep the pot moist throughout the cooking process. When cooked slice and serve with vegetables.;

STUFFED VEAL BREAST



Stuffed Veal Breast image

Categories     Roast     Veal     Bacon     Dill     Gourmet

Yield Makes 10 servings (as part of larger meal)

Number Of Ingredients 17

2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread
1/2 cup diced (1/4 inch) celery
1/2 cup finely chopped onion
1 large garlic clove, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1/2 pound chicken livers, trimmed
2 large eggs
1/4 cup whole milk
1 tablespoon finely chopped fresh dill
1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
2 bacon slices
2 tablespoons olive oil
1 cup chicken stock or low-sodium broth
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Make stuffing:
  • Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.)
  • Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl.
  • Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.
  • Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.
  • Prepare veal:
  • Trim as much excess fat as possible from veal, then lay meat on a work surface. 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 and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and cover opening with bacon slices. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Transfer veal to a small roasting pan. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.
  • Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190°F, about 1 hour more.
  • Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing. Serve warm or at room temperature.

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.

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

WELSH ROLLED STUFFED BREAST OF VEAL



Welsh Rolled Stuffed Breast of Veal image

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

Provided by Olha7397

Categories     Veal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 19

4 -5 lbs breasts of veal, boned and pounded flat
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 lb pork sausage
1/2 lb ground veal
1 cup chopped onion
1 cup fresh breadcrumb
1 cup chopped onion
1/4 teaspoon sage
1/4 lb butter (to fry breast of veal)
3 onions, sliced
3 carrots, sliced
1 turnip, sliced
1 stalk celery, sliced
2 bay leaves, finely crushed
3 tablespoons minced parsley
1/8 teaspoon thyme
8 peppercorns
2 cups water

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.

Nutrition Facts : Calories 550.8, Fat 37.8, SaturatedFat 16.6, Cholesterol 151.1, Sodium 1213.1, Carbohydrate 21.5, Fiber 2.8, Sugar 6, Protein 30.6

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Rub the veal with the oil, season heavily with salt and pepper. Place the onions in a roasting pan, place the veal on top and pour in the wine and the stock; place into a preheated 275˚F oven for ...
From local10.com


BREAST OF VEAL - RECIPES | COOKS.COM
breast of veal stuffed with polenta-slow cooked 1. Unpack the veal breast (3 1/2 to 5 lbs) ... 1 1/2 inches of the outside of the roast ... 300°F after pouring the melted liquid over the slides.
From cooks.com


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