INGREDIENTS
FOR STUFFING:
- 3 ¾ lbs russet potatoes, peeled, cut into 1-inch pieces
- ¼ cup vegetable oil
- 4 cups chopped onions
- 1 lb ground veal
- 6 ounces fresh spinach leaves (about 6 cups packed), chopped
- ½ cup matzo meal
- 2 large eggs, beaten to blend
METHOD:
Ask the butcher to cut a large pocket in the veal to hold the stuffing.
For a veal breast this size, use a deep roasting pan that’s
at least 18 by 12 inches. Cook potatoes in large pot of boiling
salted water until tender, about 20 minutes. Drain, return potatoes
to same pot and mash. Heat oil in heavy, large skillet over high
heat. Add onions and sauté until beginning to brown, about
10 minutes. Add ground veal and sauté until no longer pink,
breaking up meat with back of spoon, about 5 minutes. Add spinach
and sauté until well wilted, about 2 minutes. Add veal mixture
to potatoes and blend well. Mix in matzo meal. Season stuffing to
taste with salt and pepper. Add eggs and blend well into the stuffing
mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
INGREDIENTS FOR VEAL:
- 1 (11½-pound) whole breast of veal with pocket for stuffing
- 4 shallots, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 tbsp tomato paste
METHOD:
Preheat oven to 375 degrees F. Season veal pocket with salt and
pepper. Spread 5 cups of stuffing in pocket. Close pock with small
metal skewers or toothpicks. Sprinkle outside of veal with salt
and pepper. Place veal in large roasting pan, bone side down. Sprinkle
shallots, celery and carrot around veal; add tomato paste. Cover
pan with heavy-duty foil. Spoon remaining stuffing into oiled baking
dish. Cover dish with foil; chill. Roast veal 3 hours. Uncover veal.
Place covered dish of stuffing in oven. Cook stuffing until hot
and continue to roast until top is well browned and veal is very
tender, about 45 minutes. Transfer veal to large platter. Let stand
15 minutes. Pour pan juices into large measuring cup. Spoon off
fat. Puree pan juices and vegetables in processor until almost smooth;
season with salt and pepper. Transfer gravy to dish. Slice veal.
Serve with gravy and extra stuffing. |
