Matzo-Stuffed Breast of Veal

Name: Matzo-Stuffed Breast of Veal
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 3 carrots, cut into 1/4-inch dice; 2 ribs celery ribs, cut into 1/4-inch dice; 1 large egg, lightly beaten; 2 Tbsps chopped fresh flat-leaf parsley leaves; 2 garlic cloves, smashed; 1 small onion, quartered; 2 mediums onions, chopped; 2 teaspoons salt; 2 teaspoons paprika (preferably sweet Hungarian); 2 fresh thyme sprigs; 2 kilograms boneless veal breast (1 1/2 inches thick); 1 Tbsp vegetable oil; 355 milliliters water

Matzo-Stuffed Breast of Veal might be just the main course you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 453 calories, 53g of protein, and 21g of fat per serving. Only If you have paprika, vegetable oil, celery, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Cooking Oil

Equipment you will use

Pot

While vegetables are cooking, put matzos in a colander and run under hot water until softened.

Ingredients you will need

Vegetable

Matzo

Water

Equipment you will use

Colander

Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.

Ingredients you will need

Vegetable

Parsley

Matzo

Pepper

Salt

Egg

Equipment you will use

Bowl

Pot

Preheat oven to 350°F.

Equipment you will use

Oven

Trim as much excess fat as possible from veal.

Ingredients you will need

Veal

Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.

Ingredients you will need

Veal

Equipment you will use

Knife

Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.

Ingredients you will need

Stuffing

Paprika

Garlic

Pepper

Matzo

Onion

Salt

Veal

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Food Processor

Kitchen Twine

Cutting Board

Blender

Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal.

Ingredients you will need

Fresh Thyme

Vegetable

Veal

Dry Seasoning Rub

Equipment you will use

Pot

Add water and bring to a boil.

Ingredients you will need

Water

Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.

Ingredients you will need

Meat

Equipment you will use

Oven

Pot

Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.

Ingredients you will need

Veal

Equipment you will use

Cutting Board

Spatula

Aluminum Foil

Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.

Ingredients you will need

Fresh Thyme

Sauce

Veal

• Veal improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid.

Ingredients you will need

Sauce

Veal

Equipment you will use

Baking Paper

Wax Paper

Pot

Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

Ingredients you will need

Sauce

Meat

Equipment you will use

Baking Pan