A wonderful holiday dish, this is a crowd pleaser any time of the year and is kosher for Passover as well.
- Cook Time
- Prep Time
savory vegetable-matzah stuffing
- ¼ cup olive oil
- 2 celery stalks, diced
- 2 carrots, chopped
- 2 medium onions, diced
- 3 matzahs, broken into small pieces
- 2 tablespoons parsley, chopped
- 1 large egg, lightly beaten
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 small onion, quartered
- 2 cloves garlic, peeled
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1½ teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 (4-pound) boneless veal breast
- 2 sprigs fresh thyme
- 1½ cups dry white wine
Stuffing: Heat oil in a large Dutch Oven or ovenproof stockpot over medium heat. Add celery, carrots and onions; sauté, stirring occasionally, until vegetables are tender, about 8-10 minutes. Meanwhile, place matzah in a colander and run under hot water until softened. Drain and set aside. Remove pot from heat and transfer half of the vegetables to a bowl (reserving the remainder in the pot for later use). Cool for 5 minutes and add matzah, parsley, egg, salt and pepper. Set aside.
Prep: Preheat oven to 350°. Pureé onion, garlic, oil, paprika, salt and pepper in a food processor (fitted with “S” blade). Fill: Place veal breast on a cutting board. Trim excess fat from veal. Starting from the short end of the breast, cut a large pocket in the veal, leaving a 1-inch border on 3 sides and being careful not to cut through to the other side. Spread 2 tablespoons of the pureé inside the pocket. Then fill the pocket loosely with stuffing, leaving a 1-inch border on cut side. Sew the pocket closed with
kitchen string and a heavy needle (alternatively, close securely with toothpicks). Pat veal dry and rub both sides with remaining pureé. Put thyme sprigs over vegetables
remaining in the pot, top with veal. Add wine and bring to a boil over medium heat. If very dry, add water by ¼ cupfuls.
Braise: Cover the pot and transfer to the center of the oven, simmering until meat is very tender, about 3-3½ hours. Remove from oven and let stand for 30 minutes. Transfer veal to a cutting board, discarding thyme sprigs and string. Using a sharp carving knife, slice veal across the grain and serve with cooking liquid.
Plan Ahead - Veal is better if braised 2 days in advance. Cool in cooking liquid uncovered, and then chill. Remove solidified fat before serving. Slice cold meat across the
grain and reheat in the sauce, covered.
Simplify - This dish can also be made with a bone-in veal breast – ask your butcher to prepare with a pocket. Cut slices off the bone.