| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
12 |
Servings |
INGREDIENTS
| 3 3/4 |
lb |
Russet potatoes; peeled, cut into 1" pieces |
| 1/4 |
c |
Vegetable oil; (12 oz) |
| 4 |
c |
Onions; chopped |
| 1 |
lb |
Ground veal |
| 6 |
oz |
Fresh spinach leaves; (about 6 cups packed), chopped |
| 1/2 |
c |
Matzo meal |
| 2 |
lg |
Eggs; beaten to blend |
| 11 1/2 |
lb |
Whole breast of veal with pocket; for stuffing |
| 4 |
|
Shallots; chopped |
| 2 |
|
Stalks celery; chopped |
| 1 |
|
Carrot; chopped |
| 1 |
|
Tb |
INSTRUCTIONS
STUFFING
VEAL
For Stuffing: Cook potatoes in large pot of boiling salted water until
tender, about 20 minutes. Drain; return potatoes to same pot and mash.
Heat oil in heavy large skillet over high heat. Add onions and saute until
beginning to brown, about 10 minutes. Add ground veal and saute until no
longer pink, breaking up meat with back of spoon, about 5 minutes. Add
spinach and saute until wilted, about 2 minutes. Add veal mixture to
potatoes and blend well. Mix in matzo meal. Season stuffing to taste with
salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix
eggs into stuffing.
For Veal: Preheat oven to 375°. Season veal pocket with salt and pepper.
Spread 5 cups of stuffing in pocket. Close pocket with small metal skewers
or toothpicks. Sprinkle outside of veal with salt and pepper. Place veal in
large roasting pan, bone side down. Sprinkle shallots, celery and carrot
around veal; add tomato paste. Cover pan with heavy-duty foil. Spoon
remaining stuffing into oiled baking dish. Cover dish with foil; chill.
Roast veal 3 hours. Uncover veal. Place covered dish of stuffing in oven.
Cook stuffing until hot and continue to roast veal until top is well
browned and veal is very tender, about 45 minutes. Transfer veal to large
platter. Let stand 15 minutes.
Pour pan juices into large measuring cup. Spoon off fat. Puree pan juices
and vegetables in processor until almost smooth; season with salt and
pepper. Transfer gravy to dish. Slice veal. Serve with gravy and extra
stuffing.
NOTE: Ask the butcher to cut a large pocket in the veal to hold the
stuffing. For a veal breast this size, use a deep roasting pan that's at
least 18 by 12 inches. The Shapiros serve this with a kosher Merlot.
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Patti Shapiro, Kansas City
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 6,
1998
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