Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
Preparation step 1 The raw veal breast, already cut for stuffing. Let a butcher do the incision for the filling …
Prepare veal breast
Clean the breast of veal from the butcher, clean and have a pocket cut.
Keep the breast in the refrigerator until stuffing.
Preparation step 2 First prepare the bread dumpling mixture for filling the veal breast: bread rolls, onions sweated in butter, milk, salt, pepper, nutmeg, eggs and parsley …
Prepare bread dumpling mass
Put the bread cubes in a bowl and pour the boiling milk over them.
Season the mixture well with nutmeg, salt and pepper and let it get lukewarm.
Mix the beaten eggs into the bread mixture and finish with finely chopped parsley.
Cover the mixture and let it rest for at least 30 minutes.
Preparation step 3 Root vegetables prepared
Prepare vegetables
Peel and prepare the garlic and shallots separately.
Wash, peel and chop the soup vegetables consisting of carrots, celery, parsley roots and leeks.
Put the vegetables in a bowl and add the bay leaves.
Preparation step 4 Fill the veal breast with the bread dumpling mixture and seal with toothpicks. Alternatively, you can sew the calf breast with a thread. The veal breast is placed in the roaster with vegetables in the oven.
Prepare breast of veal
Preheat the oven at 220 °C hot air.
Check the dumpling mass for firmness.
The mass should feel rather firm.
If necessary, mix with a little breadcrumbs and let it set a little.
Fill the veal breast with the dumpling mixture and close it with toothpicks or shish kebabs.
Likewise, you can sew the meat pocket with a heat-resistant roasting cord.
Place veal breast in a large roasting pan and season with salt, bell pepper, paprika and cumin.
Place roasting pan in oven on middle rack. Reduce temperature to 170°C.
Preparation step 5 Roasted vegetables for sauce
Prepare sauce
Cook the veal breast for 45 minutes, then add the prepared vegetables, shallots and garlic.
Let the vegetables brown for 35 minutes.
Then pour the white wine, vegetable broth and veal stock into the roasting pan and add the bay leaf.
Preparation step 6 Stuffed veal breast as a Sunday roast, filled with bread dumpling mass with a fantastic sauce.
Finish cooking veal breast
After another 15 minutes, baste the veal breast with the gravy.
Repeat this process several times, the veal roast should be ready after about 2 to 2.5 hours of cooking.
If necessary, add a little more broth.
Remove the meat from the sauce and let it rest in the oven.
Preparation step 7 Thicken meatloaf sauce.
Sauce complete
Cut out shallots and set aside.
Strain sauce into a pot, bring to a boil and thicken with grated potato.
Season the sauce with salt and pepper and mix with cold butter.
Put the shallots into the sauce and boil up again.
Slice the meat with a sharp knife or electric knife and arrange on preheated plates.
Place the shallots on the plates next to the veal breast.
Mix the sauce and pour it on the plate and serve quickly.
Notes further side dish vegetables:
In the pictures, I have also glazed tournedo-ed zucchini and carrots and served them with this.
Notes on the amount of breadcrumbs:
I tend to fill the brisket more shallowly because it shortens the cooking time and makes the slices more stable to cut later.
Notes on breadcrumb mixture by season:
You can easily adjust the stuffing to the season: Add chanterelles or porcini mushrooms to the bread stuffing.
Note on cooking time:
The cooking time varies depending on the oven. Pierce the center of the veal breast with a long needle or metal shish kebab and test the temperature (needle test).
The needle should feel hot in the center and all the way through.
Notes on side salads:
For side dishes, I recommend you use a simple green salad with a vinegar and oil marinade or a coleslaw.
This is what the stuffed veal breast can look like at the end… until then there is still a little bit to do…
The delicious roast is prepared and prepared with devotion!
The raw veal breast, already cut for filling. Let a butcher do the cutting of the veal breast for you…
First prepare the bread dumpling mass to fill the veal breast: Bread rolls, onions sweated in butter, milk, salt, pepper, nutmeg, eggs and parsley…
Fill the veal breast with the bread dumpling and close with toothpicks. Alternatively, you can sew up the veal breast with a thread. The veal breast is put into the oven in the roaster with the vegetables.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
I have a 5 pound boneless breast of veal. Is your recipe here for bone in or boneless breast? If your recipe is for bone in, how do I modify it for boneless? Or should I use a different recipe. THX.
Reply
Hi Walter,
I have had problems with comment function, so my feedback ist late sorry.
Its for boneless breast, let the butcher du the work!
I have a 5 pound boneless breast of veal. Is your recipe here for bone in or boneless breast? If your recipe is for bone in, how do I modify it for boneless? Or should I use a different recipe. THX.