Stuffed veal breast in beer sauce

Name: Stuffed veal breast in beer sauce
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 6
Ingredients: 250 g white bread from the day before; 175 ml Milk; 1 bunch of parsley; 1.5 kg Breast of veal (boneless); 50 g soft butter; 5 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 6 TABLESPOONS Sunflower oil; 2 Carrots; 1 Onion; 300 ml pale ale; 300-400 ml Vegetable broth; 4 TABLESPOONS Wine vinegar; 1 TABLESPOON Honey; 250 g Lamb's lettuce; 2 TEASPOONS dark sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Kitchen yarn; 7-10 Tbsp Aluminium foil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
160 mins

TOTAL TIME
160 mins

Ingredients

Servings: 6

250 g white bread from the day before
175 ml Milk
1 bunch of parsley
1.5 kg Breast of veal (boneless)
50 g soft butter
5 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
6 TABLESPOONS Sunflower oil
2 Carrots
1 Onion
300 ml pale ale
300-400 ml Vegetable broth
4 TABLESPOONS Wine vinegar
1 TABLESPOON Honey
250 g Lamb's lettuce
2 TEASPOONS dark sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Kitchen yarn
7-10 Tbsp Aluminium foil

Directions

1
For the filling, cut off the white bread crust. Cut the bread into cubes and grind in portions in the universal chopper. Mix the bread, up to 1/3, and milk. Wash parsley, shake dry. Pluck the leaves from the stalks and chop them, except for a little to garnish. Wash the meat and dab dry. Cut a pocket on the narrow side. Cream butter with the whisk of the hand mixer.
2
Stir in eggs one after the other. Stir in breadcrumbs, soaked breadcrumbs and parsley. Season with salt, pepper and nutmeg. Pour the mixture into the pocket-shaped opening of the breast. Close the opening firmly with wooden skewers and kitchen string. Heat 2 tablespoons of oil in a frying pan and fry meat vigorously on all sides for 10-15 minutes. Season with salt. Peel carrots and onion and dice coarsely. Approx. 5 minutes before the end of the cooking time, add to the roaster and fry. Deglaze with beer and 300 ml broth. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Pour the liquid over the roast from time to time. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 4 tbsp. of oil drop by drop.
3
Approx. 5 minutes before the end of the cooking time, add to the roaster and fry. Deglaze with beer and 300 ml broth. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Pour the liquid over the roast from time to time. For the vinaigrette, whisk vinegar, salt, pepper and honey. Add 4 tbsp. of oil drop by drop. Clean and wash the salad and spin dry. Remove meat from the roaster and wrap tightly in aluminium foil. Pour gravy through a sieve into a pot. Fill up to 400 ml with broth. Bring to the boil and season with salt and pepper. Bind with sauce thickener. Cut meat into slices. Serve with sauce and salad
4
Clean and wash the salad and spin dry. Remove meat from the roaster and wrap tightly in aluminium foil. Pour gravy through a sieve into a pot. Fill up to 400 ml with broth. Bring to the boil and season with salt and pepper. Bind with sauce thickener. Cut meat into slices. Serve with sauce and salad
5
Preparation time approx. 2 hours 40 minutes