Spanish-style Breast Of Veal
| 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
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Nutrition (calculated from recipe ingredients)
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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