## Stuffed Veal Brisket: A Culinary Journey of Flavors and Textures ##
Embark on a tantalizing culinary adventure with our stuffed veal brisket recipe, a dish that seamlessly blends the richness of succulent veal with a symphony of aromatic fillings. This exquisite dish is a testament to the art of cooking, where each ingredient plays a harmonious role in creating a masterpiece. Discover the secrets to crafting this delectable dish, from selecting the perfect cut of veal to mastering the art of stuffing and braising. Whether you prefer a classic preparation or a modern twist, our collection of recipes offers something for every palate. Prepare to indulge in a feast of flavors that will leave you craving for more.
BEEF BRISKET
For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.
Provided by Tyler Florence
Categories main-dish
Time 4h35m
Yield 10 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 325 degrees F.
- On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
- Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
- Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
- Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
- Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
STUFFED VEAL BRISKET
This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors.
Provided by Lennie
Categories Veal
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
- In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
- Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
- Place in roasting pan and surround with onion, celery and carrots.
- Pour broth and wine over all, and place cover on roasting pan.
- Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
THE ULTIMATE BRAISED BRISKET
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
- Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
- Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
- Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.
MATZO-STUFFED BREAST OF VEAL
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.
Tips:
- Choose the right cut of meat: Brisket is a tough cut of meat, so it's important to choose one that is well-marbled. This will help to keep the meat moist during cooking.
- Sear the meat before braising: Searing the meat before braising helps to develop flavor and color. It also helps to keep the meat from drying out.
- Use a flavorful braising liquid: The braising liquid is what will give the meat its flavor, so it's important to use one that is flavorful. A good option is a combination of beef broth, tomato sauce, and red wine.
- Cook the meat until it is fall-apart tender: Brisket is a tough cut of meat, so it needs to be cooked for a long time to become tender. Cook it for at least 3 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.
- Let the meat rest before serving: Once the meat is cooked, let it rest for at least 15 minutes before serving. This will help the juices to redistribute throughout the meat, making it more flavorful.
Conclusion:
Stuffed veal brisket is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can make sure that your veal brisket turns out perfectly.
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