BRAISED STUFFED BREAST OF VEAL
Provided by Tom Colicchio
Categories dinner, project, roasts, main course
Time 5h
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
- Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted. Place in a colander and press out as much liquid as possible.
- Coarsely chop the Swiss chard. Shred the prosciutto and scatter over the chard. Dust with the cheese and chop ingredients together until the chard is finely chopped. Season with salt and pepper.
- Use a sharp knife to remove excess fat from the surface of the veal. With boned side up, lightly score surface of veal in crisscross pattern. Season with salt and pepper. Squeeze the garlic out of cloves and mash. Spread on the meat. Spread with an even layer of chard mixture. Strew with the thyme and parsley. Tightly roll the slab of veal the long way. Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
- Heat 2 tablespoons oil in large, deep casserole over medium heat. Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time. If the pan blackens, wash the casserole after browning the veal.
- Scatter carrots, onions, leek and celery over the veal in the casserole. Add enough liquid to nearly cover the meat. Bring to simmer on top of stove. Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender. Remove from the oven and allow to cool in liquid to room temperature.
- Remove veal from cooking liquid, reserving liquid. Wrap veal in foil; refrigerate overnight.
- Reduce cooking liquid by half and skim off fat. Strain and freeze for another use.
- To serve, snip and remove cord from veal. Slice veal. Arrange on platter with vinaigrette, salsa verde or aioli alongside.
Nutrition Facts : @context http, Calories 433, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 6 grams
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Minecraft Prosu
[email protected]This dish was very good.
Saif Jhatial
[email protected]This dish was delicious! The veal was tender and the stuffing was flavorful. The sauce was rich and complemented the veal perfectly. I will definitely be making this again.
MD ALamen
[email protected]This dish was okay. The veal was a bit tough, but the stuffing was very good. The sauce was also very flavorful.
Honour Charles
[email protected]This dish was very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for my taste, but it was still very good.
PRINCE VERMA
[email protected]This dish was a bit too rich for my taste, but it was still very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for me, but I'm sure others would enjoy it.
Lorena Bigbee
[email protected]This dish was amazing! The veal was so tender and the stuffing was perfect. The sauce was rich and flavorful.
Mr. Dinosaur
[email protected]This dish was very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for my taste, but it was still very good.
ARansari Thaheem
[email protected]This dish was delicious! The veal was tender and the stuffing was flavorful. The sauce was rich and complemented the veal perfectly. I will definitely be making this again.
Supreme Greg
[email protected]This dish was okay. The veal was a bit tough, but the stuffing was very good. The sauce was also very flavorful.
Elizabeth Martinez
[email protected]This dish was very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for my taste, but it was still very good.
Javier Ochoa
[email protected]This dish was a bit too rich for my taste, but it was still very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for me, but I'm sure others would enjoy it.
ayanda qwabe
[email protected]This dish was amazing! The veal was so tender and the stuffing was perfect. The sauce was rich and flavorful.
Hacker hack
[email protected]This dish was very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for my taste, but it was still very good.
Lamia Assa
[email protected]This dish was delicious! The veal was tender and the stuffing was flavorful. The sauce was rich and complemented the veal perfectly. I will definitely be making this again.
Emerson Hilbert
[email protected]The veal was a bit tough, but the stuffing was very good. The sauce was also very flavorful.
JayvenDerg
[email protected]This dish was amazing! The veal was so tender and the stuffing was perfect. The sauce was rich and flavorful. I will definitely be making this again.
Mmnseer Manseer
[email protected]The veal was a bit dry, but the stuffing was very good. The sauce was also very flavorful. Overall, it was a good dish, but I would have liked the veal to be more tender.
Gudissa Gabissa
[email protected]This dish was a bit too rich for my taste, but it was still very good. The veal was tender and the stuffing was flavorful. The sauce was a bit too heavy for me, but I'm sure others would enjoy it.
dena spams
[email protected]The veal was cooked to perfection and the stuffing was moist and flavorful. The sauce was rich and flavorful. I would definitely make this dish again.
Isabella Flores
[email protected]This braised stuffed breast of veal was an absolute delight! The meat was melt-in-your-mouth tender and the stuffing was savory and flavorful. The sauce was rich and complemented the veal perfectly. I will definitely be making this dish again.