Stuffed veal breast
easy
120 mins
120 mins
Ingredients
- 750 g Broccoli
- 750 g Carrots
- 1-2 Garlic cloves
- 2 TABLESPOONS Oil
- 100 g Long grain rice
- 300 ml clear broth (instant)
- 75 g grated parmesan cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 (approx. 1.4 kg) roasted breast of veal
- 30 g clarified butter
- 200 g Onions
- 6 Peppercorns
- 2 Bay leaves
- 4 TABLESPOONS Whipped cream
- 1 TABLESPOON Flour
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Clean broccoli, wash it and cut it into small florets. Peel and wash the carrots. Cut 200 g into small cubes, cut the rest into sticks. Peel garlic, chop finely or press through a garlic press.
- 2
Heat the oil in a frying pan. Sauté the garlic and rice in it. Deglaze with broth. Cook diced carrots for about 20 minutes at medium heat. Add 200 g broccoli florets to the rice 10 minutes before the end of the cooking time.
- 3
Fold in the Parmesan cheese. Season with salt and pepper. Wash the meat and dab dry. Cut a pocket into it. Add the prepared filling. Put a wooden skewer in it and wrap it with kitchen string.
- 4
Place the roast on the fat pan of the oven. Pour hot clarified butter over them. Cook in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 1 1/2 hours. Peel and quarter the onions.
- 5
After 1/2 hour add the peppercorns and bay leaves to the meat. Pour on 1/4 litre of water. In the meantime, for the side dish, steam carrot sticks in a little salted water for 15 minutes. Add broccoli after 5 minutes.
- 6
Season with pepper. Remove the roast from the fat pan and keep warm. Dissolve roast with 1/4 litre water. Then pour through a sieve. Stir cream and flour until smooth, stir into the sauce, bring to the boil again for another 15 minutes while stirring.
- 7
Season to taste with salt and pepper. Arrange the roast with some sauce and the vegetables on a plate. Remaining sauce extra is enough.
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