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milk bread crumbs sausages onion unsalted butter egg salt veal flour olive oil carrots green bell peppers white wine beef stock
Viewed: 13 - Published at: 9 years agoIngredients
- 1/2 cup milk
- 1/4 cup fresh bread crumbs
- 1/2 pound Chorizo sausages (about 3)
- 1/4 cup chopped onion, plus 2 large, quartered
- 1 tablespoon unsalted butter
- 1 egg, lightly beaten
- Salt and pepper
- 1 6 -pound veal breast, boned (it will weigh 2 pounds) plus reserved bones, at room temperature
- 1/4 cup flour, for dusting
- 1/4 cup olive oil
- 2 carrots, thinly sliced
- 3 green bell peppers, coarsely chopped
- 4 cups dry white wine
- 4 cups beef stock
Method
- In a small saucepan combine milk and bread crumbs and bring to a boil over high heat.
- Boil 2 to 3 minutes until very thick.
- Transfer to a large mixing bowl.
- Skin chorizo, mince half and coarsely chop remainder.
- Add to bread-crumb mixture.
- In a skillet over medium heat saute onion in butter until tender, about 5 minutes.
- Add to bread-crumb mixture along with egg.
- Beat vigorously and season with salt and pepper.
- Cut 8 18-inch-long pieces of butcher's twine.
- Place boned veal breast, cut side up, with longer side facing you (longer side will be about 18 inches.)
- Season with salt and pepper.
- Mound stuffing in middle third of veal breast, leaving 1 inch uncovered on each side.
- Roll breast from bottom, pulling meat over stuffing to form a cylindrical stuffed package.
- Tie tightly at each end to enclose filling; tie firmly at 2-inch intervals to ensure that flap stays closed during cooking.
- Season well with salt and pepper, and coat lightly with flour.
- Preheat oven to 325 degrees.
- In a large, deep, very heavy gauge roasting pan at least 18-inches long, with sides higher than veal breast, or a dutch oven, heat olive oil over medium-high heat.
- Add 5 of the reserved veal bones, the quartered onions, carrots and bell peppers; saute until vegetables begin to brown, about 10 minutes.
- Push bones and vegetables to sides of pan, increase heat to high and add stuffed roast.
- Brown veal on all sides, about 10 minutes in all.
- Add enough wine and beef broth to reach halfway up sides of veal breast (you may not need to use all the wine and broth; however, if your pan is very large, you may need to add some more.)
- Bring liquid to a boil, then 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: if it needs to be intensified, season well with salt and pepper and boil over high heat until reduced and flavorful.
- Discard veal bones.
- Remove strings and slice veal breast in 1/2-inch slices.
- Serve veal, sauce and braising vegetables, with garlicky potatoes or rice.
