Steps:
- Make stuffing:
- Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
- While vegetables are cooking, put matzos in a colander and run under hot water until softened.
- Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
- Prepare veal while stuffing cools:
- Preheat oven to 350°F.
- Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
- Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
- Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
- Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
- Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.
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Subel Ahmed
[email protected]Overall, this was a great recipe. The veal was cooked perfectly and the stuffing was delicious. I will definitely be making this dish again.
hybridwolf303 aka witt
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The veal was cooked to perfection and the stuffing was flavorful and moist. I will definitely be making this dish again for special occasions.
Abdul rrr
[email protected]The veal was a bit tough, but the stuffing was delicious.
Silas Johnson
[email protected]This dish was a showstopper! The presentation was beautiful and the flavors were out of this world. I will definitely be making this again for special occasions.
Diana Al
[email protected]The sauce was a bit too salty for my taste.
Shahin Mohammad
[email protected]Excellent recipe! The veal was cooked perfectly and the stuffing was delicious. I will definitely be making this again.
noorahmed brohi
[email protected]I followed the recipe exactly, but the veal was overcooked and the stuffing was dry.
Halish Halebby
[email protected]This was my first time making matzo-stuffed breast of veal, and it turned out great! The veal was juicy and tender, and the stuffing was flavorful and moist. I will definitely be making this dish again.
Roddy Ricch
[email protected]The dish was a bit bland for my taste.
Mohamed Nuur bagaase
[email protected]This recipe was easy to follow and the results were amazing! The veal was cooked to perfection and the stuffing was flavorful and moist. I will definitely be making this dish again.
Rouf Series
[email protected]The veal was a bit dry, but the stuffing was delicious.
Joshua Mulu
[email protected]I was skeptical about the matzo stuffing, but it turned out to be a perfect complement to the veal. The dish was a hit with my family, and I'll definitely be making it again.
Elijah Rios
[email protected]This matzo-stuffed breast of veal was a delightful culinary experience. The combination of the tender veal, flavorful matzo stuffing, and rich sauce created a dish that was both elegant and satisfying. Highly recommended!