Stuffed veal breast with spinach

Ingredients

• 250 g Spinach
• 1 onion
• 1 Garlic clove
• 3 Tbsp plant oil
• Salt
• Pepper
• Nutmeg (freshly grated)
• 300 g dumpling bread
• 150 ml milk
• 1 egg
• 1 veal breast (ca. 2 kg)
• 2 tbsp medium-hot mustard
• 2 carrots
• 0.25 head of celery root
• 1 parsley root
• 0.5 stalk leeks
• 1 tsp tomato paste
• 0.25 l dry red wine
• 600 ml veal stock
• 1 tsp Cornstarch

Instructions

1. 1.

   Wash, rinse and shake spinach dry. Peel and finely dice the onion and garlic. In a pan, sauté in 1 tbsp hot oil until translucent, add spinach and let wilt together. Season with salt, pepper and nutmeg. Remove from heat. Place dumpling bread in a bowl and pour hot milk over it. Let sit for about 10 minutes. Add egg and spinach and mix well. Season with salt and pepper.

2. 2.

   Rinse the veal breast and pat dry. Cut a pocket (or have the butcher prepare one). Fill with spinach mixture, not too tightly packed. Secure the opening with skewers or tie with kitchen twine and brush all around with mustard.

3. 3.

   Preheat oven to 180°C (350°F) fan‑forced. Trim, rinse and dice carrots, celery root, parsley root and leeks. Brown the meat in a roasting tin with remaining hot oil on all sides. Remove and sauté vegetables with tomato paste. Deglaze with red wine, reduce briefly and add stock. Return veal breast to pan and braise for about 2½ hours. Baste regularly with drippings and add more stock if needed.

4. 4.

   After cooking, remove roast from sauce and let rest wrapped in foil. Strain sauce through a sieve into a pot, reduce further if desired and thicken lightly with cornstarch (mixed in cold water). Season with salt and pepper. Slice veal breast and serve with sauce. Pair with fresh salad and potatoes.