German cuisine · Meat & Kebab

Stuffed Veal Breast

The pocket of a veal breast is packed with a bread-and-herb stuffing, sewn shut and slow-roasted with root vegetables.

Ingredients · for 6 servings

• 1.5 kg veal breast with a cut pocket
• 4 stale bread rolls
• 250 ml lukewarm milk
• 3 eggs
• 1 onion
• 1/2 bunch parsley
• 1 pinch nutmeg
• 400 g root vegetables (carrot, celery, leek)
• 500 ml beef stock
• 40 g butter
• Salt, pepper

Instructions

1. Cut the bread rolls into small cubes, pour the lukewarm milk over them and let soak for 20 min. until soft.
2. Finely dice the onion, sauté in 1 tbsp butter for 4 min. until translucent, and mix into the bread cubes with the eggs, chopped parsley, nutmeg, salt and pepper.
3. Salt the inside of the veal breast pocket, fill loosely with the stuffing – it expands while cooking – and sew the opening shut with kitchen twine.
4. Roughly dice the root vegetables, place in a roasting pan, set the veal breast on top skin-side up and brush with the remaining butter.
5. Roast in the preheated oven at 170°C (340°F) for 2 hrs; after 30 min. pour in the stock and baste the roast with the pan juices every 20 min. until the skin is crisp.
6. Let rest for ten minutes, remove the twine, cut into finger-thick slices and serve with the strained pan juices.