Breast Of Veal With Potato And Spinach Stuffing Recipe - potatoes

Method

• For Stuffing: Cook potatoes in large pot of boiling salted water till tender, about 20 min.
• Drain; return potatoes to same pot and mash.
• Heat oil in heavy large skillet over high heat.
• Add in onions and saute/fry till beginning to brown, about 10 min.
• Add in grnd veal and saute/fry till no longer pink, breaking up meat with back of spoon, about 5 min.
• Add in spinach and saute/fry till wilted, about 2 min.
• Add in veal mix to potatoes and blend well.
• Fold in matzo meal.
• Season stuffing to taste with salt and pepper.
• (Can be prepared 1 day ahead.
• Cover and chill.)
• Mix Large eggs into stuffing.
• For Veal: Preheat oven to 375 .
• Season veal pocket with salt and pepper.
• Spread 5 c. of stuffing in pocket.
• Close pocket with small metal skewers or possibly 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 in tomato paste.
• Cover pan with heavy-duty foil.
• Spoon remaining stuffing into oiled baking dish.
• Cover dish with foil; chill.
• Roast veal 3 hrs.
• Uncover veal.
• Place covered dish of stuffing in oven.
• Cook stuffing till warm and continue to roast veal till top is well browned and veal is very tender, about 45 min.
• Transfer veal to large platter.
• Let stand 15 min.
• Pour pan juices into large measuring c.. Spoon off fat.
• Puree pan juices and vegetables in processor till 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 which's at least 18 by 12 inches.
• The Shapiros serve this with a kosher Merlot.