Roast Veal – Stuffed Veal Breast Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here’s my Stuffed Veal Breast Recipe.
This roast veal is a popular Sunday meal in Bavaria.
We fill the veal breast in Bavaria with a bread dumpling mass.
The good thing about it is that the side dish is prepared at the same time as the meat.
The stuffed veal breast needs some preparation – let the butcher or butcher “deliver” the veal breast with the bag cut in!
Then go to the kitchen, look at the step by step photos and conjure up a fine dish for your loved ones…
I wish you good luck!
Table of Contents
1. Recipe Stuffed Veal Breast
Below you will find my recipe for roast veal as stuffed veal breast.
As a side dish I recommend a simple green salad with a vinegar oil marinade or a cabbage salad.
You can easily adapt the filling to the season: Add the chanterelles or porcini mushrooms to the bread roll filling.
Stuffed Veal Breast
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 150 Min.
Preparation Time 30 Min.
Cook Time 120 Min.
Simple guide to prepare veal breast stuffed in the Bavarian style.
Bread Roll Filling
Roast Veal, Stuffing and Sauce
|breast of veal (to fill with bag)
|cloves of garlic
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.
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.
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.
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.
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.
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.
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.
Arrange and serve
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:
2. Calories and Nutritional
3. Prepare the Filling of the Breast of Veal
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!
You can find the perfect bread dumpling recipe summarized in an extra post.
This is certainly helpful when you’re in the kitchen 🙂
4. Cooking Time Stuffed Veal Breast in the Oven
The roast veal is best prepared in the oven.
A temperature range of 165-175° C and a good 2 hours cooking time have proved their worth.
After about 45 minutes cooking time I always put some finely chopped root vegetables, onions, garlic and herbs like rosemary and thyme to fry.
Let the vegetables cook for about 45 minutes, browning nicely, then pour on white wine and veal stock.
At best use home-cooked veal stock or a glass of veal stock.
The result is a nice sauce for roasting veal, which you can boil down in a pot at the end of the cooking time.
5. Insider tips for stuffed breast of veal
The most important point is to let the roast veal rest in the oven for a good 25 minutes.
The roast veal needs time to develop its flavour. Switch off the oven at the end of the cooking time, leave the roast in the oven…
Then you still have enough time to set the table and prepare the sauce…
5.1 Veal Roast Sauce Variation for the Christmas Eve
Bring the veal gravy to the boil with some cold butter, a grated potato and a small piece of dark chocolate (a little, a little) and then mix.
The chocolate gives the sauce a pleasant and powerful taste.
5.2 Christmas Veal Sauce
Bind the veal roast sauce at Christmas with grated potatoes as well:
Bring the sauce to the boil, add the grated potato, bring to the boil again – the sauce binds.
Just before serving, mix the bound sauce with cold butter and a mini piece of dark chocolate as well as some gingerbread or small crumbed Spekulatius.
This is the way to add Christmassy aromas to the sauce.
If you want to go one step further, add a little finely grated orange peel and a little ice-cold nut butter.
This is new – taste your veal roast sauce like a star chef!Tip from Chef Thomas Sixt
6. More Ideas for Cooking
Comments, Cooking Questions and Answers
Below you can write to me directly.
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