Breast of veal with Brussels sprouts

Name: Breast of veal with Brussels sprouts
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Ingredients: 8–10 g dried porcini; 500 g Mushrooms; 1 Leek (leek; approx. 250 g); 125 g White bread (4-5 slices); 7-8 tablespoons (approx. 90 g) Butter; 2 TABLESPOONS Oil; 1 collar Soup Greens; 1 Onion; 4-5 (approx. 500 g) boiled coarse bratwursts; 1 package (40 g) Mixed frozen herbs; 1.8 kg Boneless breast of veal (order in advance and have the pocket cut into); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 2-3 TEASPOONS Broth; 1 kg Brussels sprouts; 1-2 TABLESPOONS Sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 6

8–10 g dried porcini
500 g Mushrooms
1 Leek (leek; approx. 250 g)
125 g White bread (4-5 slices)
7-8 tablespoons (approx. 90 g) Butter
2 TABLESPOONS Oil
1 collar Soup Greens
1 Onion
4-5 (approx. 500 g) boiled coarse bratwursts
1 package (40 g) Mixed frozen herbs
1.8 kg Boneless breast of veal (order in advance and have the pocket cut into)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
2-3 TEASPOONS Broth
1 kg Brussels sprouts
1-2 TABLESPOONS Sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn

Directions

1
Soak porcini in 3⁄4 l water. Clean, wash and finely chop the mushrooms and leek. Dice bread.
2
Fry the bread cubes in 2 tablespoons of butter until golden brown. Take out. Heat oil. Fry the mushrooms until the liquid has evaporated. Fry the leek briefly. Mix everything with the bread and let it cool down.
3
Clean or peel, wash and chop the soup vegetables. Peel and chop the onion. Spread everything in a roaster.
4
Press the sausage meat out of the skin. Knead with frozen herbs and mushroom-bread mixture. Wash veal breast, dab dry. Season inside and outside with salt and pepper. Pour the mixture into the meat pocket.
5
Close with skewers and thread.
6
Melt 3-4 tablespoons of butter. Place the veal breast on the vegetables in the roaster. Pour butter over it. Roast in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for approx. 30 minutes. Mix porcini mushrooms together with soaking water with tomato paste and stock.
7
Pour into the roaster. Fry for another 1 1⁄2 hours. Top with stock from time to time.
8
Clean and wash the Brussels sprouts. Cover and cook in boiling salted water for about 15 minutes. Drain and toss in 2 tablespoons of butter. Season with salt and pepper.
9
Remove the roast and keep it warm. Sieve the stock and pass the vegetables lightly through. If necessary, thicken the sauce with sauce thickener. Season to taste and arrange everything. Serve with parsley potatoes.