0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Meats Spanish Taste, Veal 8 Servings

INGREDIENTS

1/2 c Milk
1/4 c Fresh bread crumbs
1/2 lb Chorizo sausages, casing
removed
1/4 c Chopped onion
2 Onions, quartered
1 T Unsalted butter
1 Egg, lightly beaten
Salt and pepper
1 6-pound veal breast
bonedroom temp
1/4 c Flour, for dusting
1/4 c Olive oil
2 Carrots, thinly sliced
3 Green bell peppers
coarsely chopped
4 c Dry white wine
4 c Beef stock
8 18" long pieces butcher
twine
ll and season with salt and pepper.

INSTRUCTIONS

Either bone out the veal breast yourself or have butcher do it,
reserving bones. In a small saucepan combine milk and bread crumbs  and
bring to a boil over high heat. Boil until very thick,about 2-3
minutes. Transfer a large mixing bowl. Mince half the chorizo and
coarsely chop remainder. Stir into bread crumb mixture. In a skillet
set over medium heat the butter. Add the chopped onion and saute for
about 5 minutes. Add to bread-crumb mixture along with the egg. Beat
Place veal breast,cut side up longer side facing you. Season with  salt
and pepper. Mound stuffing in middle third of breast, leaving 1  inch
border on each side. Roll breast from bottom to form a cylinder.  Tie
tightly at each end to enclose filling then tie at 2" intervals.
Season again with salt and pepper, and coat lightly with flour.
Preheat oven to 325 degrees. In a large, deep, heavy gauge roasting
pan or a dutch oven, heat olive oil over medium-high heat. Add 5 of
the reserved veal bones, quartered onions, carrots and bell peppers;
saute for about 10 minutes. Push bones and vegetables off to sides of
pan, increase heat to high and add stuffed roast. Brown on all sides,
about 10 minutes in all. Add enough wine and beef broth to reach
halfway up sides of veal breast Bring liquid to a boil,reduce heat to
a bare simmer. Cover pan with lid or with aluminum foil; transfer to
oven and cook 3 hours, checking occasionally to make sure liquid is
gently simmering.  Remove veal from pan to a cutting board and cover
loosely with  aluminum foil to keep warm. Taste braising liquid. Liquid
may be  boiled down to make a flavorful sauce (or if it tastes fine use
as  is,season to taste with salt & pepper if necessary) Discard veal
bones. Remove strings and slice breast in 1/2-inch slices. Serve  veal,
sauce and vegetables, with garlicky potatoes or rice.  Yield: 8
servings Recipe By     : TASTE TS4068  Posted to FOODWINE Digest 28 Sep
96  Date:    Sat, 28 Sep 1996 18:43:56 -0400  From:    Doug Goldin
<fw.doug@GENIE.GEIS.COM> Doug FW.Doug@genie.com  dgoldin@juno.com
dgoldin@delphi.com

A Message from our Provider:

“Most people want to serve God, but only in an advisory position.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 464
Calories From Fat: 219
Total Fat: 24.4g
Cholesterol: 60.4mg
Sodium: 1384.6mg
Potassium: 618mg
Carbohydrates: 27.5g
Fiber: 2.6g
Sugar: 9.1g
Protein: 13.3g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?