| 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 |
lg |
Onions; quartered |
| 1 |
tb |
Unsalted butter |
| 1 |
|
Egg; lightly beaten |
|
|
Salt and pepper |
| 1 |
|
6-pound veal breast; boned,room 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 |
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 well and season with salt and pepper.
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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