Stuffed Veal Breast
Submitted by montsqt
German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.
YIELD
4 servingsPREP
20 minCOOK
120 minREADY
140 minThis is old-world German cooking at its most soulful. A bone-in veal breast gets its natural pocket packed with a hearty stuffing of ground beef and pork seasoned with lemon juice, nutmeg, and soft bread crumbs.
Browned in a hot casserole until the outside gets a deep, golden crust, then braised for two hours in an aromatic bath of paprika, whole cloves, bay leaves, rosemary, and basil. The kitchen smells incredible by the end.
Slice thick and serve with the braising juices spooned over the top. This is Sunday dinner the way your Oma used to make it.
Kitchen Tips
- Ask your butcher to cut a pocket in the veal breast if it doesn’t already have one. It saves time and frustration.
- Sew the pocket shut with kitchen twine for the cleanest seal. Toothpicks work in a pinch, but twine holds better during the long braise.
- Let the roast rest for 10 minutes after removing from the oven. This makes slicing cleaner and keeps the juices in the meat.
Ingredients
Directions
Mix ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for stuffing.
Stuff pocket of veal breast.
Sew closed or use toothpicks or skewers.
Brown roast in melted shortening in ovenproof casserole.
To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
Bake in a covered casserole at 325℉ (160℃) for 2 hours or until veal is tender.
Slice veal and serve immediately.
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