Stuffed veal breast

Name: Stuffed veal breast
Cook time: 3 h
Total time: 3 h
Yield: 6
Ingredients: 2 discs Toast; 150 g Calf's liver; 50 g streaky smoked bacon; 4 Onions; 1 Garlic clove; 1 medium-sized apple; 1 Branch Thyme; 150 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 kg flat breast of veal (have the butcher remove the bones and cut a pocket into it); 1 kg small carrots; 3 TABLESPOONS Oil; 1 TABLESPOON Sugar; 3 TABLESPOONS Cornstarch; 1 collar Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 6

2 discs Toast
150 g Calf's liver
50 g streaky smoked bacon
4 Onions
1 Garlic clove
1 medium-sized apple
1 Branch Thyme
150 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 kg flat breast of veal (have the butcher remove the bones and cut a pocket into it)
1 kg small carrots
3 TABLESPOONS Oil
1 TABLESPOON Sugar
3 TABLESPOONS Cornstarch
1 collar Parsley
7-10 Tbsp wooden skewers

Directions

1
Soak toast in cold water. Wash liver, dab dry and chop coarsely. Finely dice bacon. Peel and finely dice 1 onion and garlic. Peel apple, remove core and cut apple into medium sized cubes. Wash thyme, shake dry, dab off leaves and chop finely. Squeeze out the toast and knead with the minced meat, liver, diced bacon, onion and garlic, apple and thyme to a smooth mixture. Season with salt, pepper and nutmeg.
2
Wash and pat the veal breast dry and fill with the meat mixture. Close the opening with wooden skewers. Season with salt and pepper. Peel and quarter 2 onions. Put the veal breast with approx. 100 ml water and the onion quarters in a roasting pan and braise in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 2 1/2 hours. Gradually pour over with approx. 3/4 litres of hot water. In the meantime clean, peel and wash the carrots and cut them into pieces of approx. 3 cm length. Peel the remaining onion and chop finely. Heat the oil in a pot. Fry the onion in it. Add sugar. Glaze the carrots briefly and add 200 ml water. Season with salt and pepper. Steam carrots in an open pot (approx. 8 minutes) until the liquid is reduced to 1/4. In the meantime keep veal breast warm.
3
Heat the oil in a pot. Fry the onion in it. Add sugar. Glaze the carrots briefly and add 200 ml water. Season with salt and pepper. Steam carrots in an open pot (approx. 8 minutes) until the liquid is reduced to 1/4. In the meantime keep veal breast warm. Pour stock through a sieve into a pot and bring to the boil. Stir starch with 3 tablespoons of water until smooth and thicken the sauce. Season with salt and pepper if necessary. Wash the parsley, dab dry and chop finely, except for a little to garnish. Toss the carrots in the chopped parsley. Arrange on a preheated plate with the cut roast. Garnish with the remaining parsley. Serve sauce extra
4
Pour stock through a sieve into a pot and bring to the boil. Stir starch with 3 tablespoons of water until smooth and thicken the sauce. Season with salt and pepper if necessary. Wash the parsley, dab dry and chop finely, except for a little to garnish. Toss the carrots in the chopped parsley. Arrange on a preheated plate with the cut roast. Garnish with the remaining parsley. Serve sauce extra