Gefullte Kalbsbrust (Stuffed Veal Breast)

This traditional German roast is a stuffed veal breast braised until fork-tender in an aromatic broth. The pocket gets packed with a savory mixture of ground beef, ground pork, egg, breadcrumbs, lemon juice, and nutmeg, then sewn shut and browned before the long, slow braise.

The two-meat stuffing is classic Bavarian technique. The beef provides flavor and structure while the pork adds fat and moisture that keeps the filling juicy over the 2-hour cook. Nutmeg and lemon juice brighten the ground meat, keeping it from tasting heavy.

Brown the stuffed breast in shortening first to build a crust, then build the braising liquid right in the same pan: paprika, bay leaves, whole cloves, rosemary, basil, and water. The covered casserole traps steam and gently braises the veal until the meat is tender enough to slice cleanly through both the breast and the stuffing.

Chef Tips

• Ask your butcher to cut a pocket in the veal breast if it doesn’t already have one. It’s tricky to do at home.
• Sew the pocket closed with kitchen twine or use toothpicks and skewers. A loose seal means stuffing leaks into the braising liquid.
• Brown the veal well on all sides before braising. That Maillard crust adds flavor to the finished dish and the gravy.
• Remove the bay leaves and whole cloves before serving. Biting into a clove is not a pleasant surprise.

Variations

• All pork stuffing: Use ¾ pound ground pork instead of the beef-pork mix for a richer, more traditional German filling.
• Mushroom gravy: Strain the braising liquid, add sauteed sliced mushrooms, and thicken with a flour-butter roux for a proper gravy.
• With sauerkraut: Serve slices over warm sauerkraut for an authentic German plate.