Spanish-Style Breast Of Veal
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
57
Spice
69
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Milk1 cup
Bread Crumb (fresh)1 tbsp
Unsalted Butter1
Salt1 cup
Flour (for dusting)1 cup
Olive Oil4 cups
White Wine (dry)4 cups
Beef StockDirections:
1
In a small saucepan combine milk and bread crumbs and bring to a boil over high heat
2
Boil 2 to 3 minutes until very thick
3
Transfer to a large mixing bowl
4
Skin chorizo, mince half and coarsely chop remainder
5
Add to bread-crumb mixture
6
In a skillet over medium heat saute onion in butter until tender, about 5 minutes
7
Add to bread-crumb mixture along with egg
8
Beat vigorously and season with salt and pepper
9
Cut 8 18-inch-long pieces of butcher's twine
10
Place boned veal breast, cut side up, with longer side facing you (longer side will be about 18 inches
11
) Season with salt and pepper
12
Mound stuffing in middle third of veal breast, leaving 1 inch uncovered on each side
13
Roll breast from bottom, pulling meat over stuffing to form a cylindrical stuffed package
14
Tie tightly at each end to enclose filling; tie firmly at 2-inch intervals to ensure that flap stays closed during cooking
15
Season well with salt and pepper, and coat lightly with flour
16
Preheat oven to 325 degrees
17
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
18
Add 5 of the reserved veal bones, the quartered onions, carrots and bell peppers; saute until vegetables begin to brown, about 10 minutes
19
Push bones and vegetables to sides of pan, increase heat to high and add stuffed roast
20
Brown veal on all sides, about 10 minutes in all
21
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
22
) Bring liquid to a boil, then reduce heat to a bare simmer
23
Cover pan with lid or with aluminum foil; transfer to oven and cook 3 hours, checking occasionally to make sure liquid is gently simmering
24
Remove veal from pan to a cutting board and cover loosely with aluminum foil to keep warm
25
Taste braising liquid: if it needs to be intensified, season well with salt and pepper and boil over high heat until reduced and flavorful
26
Discard veal bones
27
Remove strings and slice veal breast in 1/2-inch slices
28
Serve veal, sauce and braising vegetables, with garlicky potatoes or rice