Stuffed Veal Brisket with Sauce

Ingredients

• 1.2 kg veal brisket for stuffing (have butcher prepare)
• 2 stale rolls
• 100 ml lukewarm milk
• 3 onions
• 1 tbsp butter
• 1 tbsp freshly chopped parsley
• 40 g pistachio nuts
• 300 g veal patty mix
• 1 egg
• 3 tbsp breadcrumbs
• Salt
• pepper (from grinder)
• nutmeg
• 2 tbsp Vegetable oil
• 200 g celery root
• 2 carrots
• 400 ml veal stock

Instructions

1. 1.

   Rinse the veal brisket and pat dry. Soak the rolls in milk. Peel an onion and finely dice it. Sauté in hot butter until translucent, add parsley, remove from heat. Chop pistachios. In a bowl combine the veal patty mix with the drained rolls, onion, pistachios, and egg. Mix in breadcrumbs until the mixture is well formed. Season with salt, pepper, and nutmeg.

2. 2.

   Preheat oven to 160°C (320°F) fan or conventional heat.

3. 3.

   Fill the brisket with the prepared mixture without overfilling and tie it. Season with salt and pepper. Brown all sides in hot oil in a roasting pan. Peel remaining onions, celery root, and carrots; cut into large chunks. Distribute around the brisket and pour in stock. Roast in oven for about 2½ hours. Baste the roast periodically with its own juices and add water if needed.

4. 4.

   Remove the roast from the pan, discard kitchen twine, and keep warm wrapped in foil. Strain the sauce, season, and serve sliced alongside the roast.