Stuffed Veal Brisket with Vegetables
The stuffed veal brisket with vegetables from Spoonsparrow is impressive – it contains iron, potassium, folic acid and plenty of protein.
Ingredients
- 80 g small rolls (2 small rolls)
- 2 eggs (L grade)
- 50 ml milk (1.5% fat)
- 50 g onions (1 onion)
- 400 g carrots (4 carrots)
- 300 g spinach leaves
- 1 tbsp Rapeseed Oil
- Salt
- Pepper
- nutmeg
- 600 g veal brisket (prepared for stuffing by the butcher)
- 600 g waxy potatoes
- 2 tbsp heavy cream
Instructions
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1.
Cut the rolls into about 1 cm cubes. Whisk the eggs with the milk in a bowl and fold in the roll cubes.
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2.
Peel and finely dice the onion. Peel, wash, and grate half of the carrots on a box grater; cut the remaining carrots into pieces.
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3.
Remove tough stems from the spinach, rinse thoroughly, drain well, then chop.
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4.
Heat the oil in a non-stick pan. Sauté half of the diced onions until translucent, add half of the grated carrots, and cook briefly.
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5.
Add the spinach and let it wilt. Season the vegetables with salt, pepper, and a pinch of nutmeg. Remove from heat and allow to cool.
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6.
Wash the veal brisket, pat dry with paper towels, and rub all sides with salt and pepper.
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7.
Mix the roll‑egg mixture with the sautéed vegetables and press into the meat pocket. Secure the opening with a wooden skewer or toothpicks.
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8.
Place the stuffed brisket in a roasting pan, pour 100 ml boiling water over it, and arrange the remaining onions and carrot ribbons around the roast. Season everything and bake covered at 225 °C (200 °C fan) for about 15 minutes.
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9.
Reduce the oven temperature to 180 °C (160 °C fan), uncover the meat, and braise for approximately 90 minutes, turning once and adding water if needed.
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10.
About 20 minutes before the roast finishes, wash, peel, and cube the potatoes into 2 cm pieces. Add them with the carrot pieces to a wide pot, pour in 100 ml water, add salt, cover, and cook for about 20 minutes.
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11.
Remove the brisket from the pan, wrap it in foil, and let rest for 5–7 minutes.
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12.
Bring the roasting juices to a boil with 200 ml water and blend with an immersion blender. Add the cream to create a lightly frothy sauce.
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13.
Season the sauce with salt and pepper. Drain the potatoes and carrots. Slice the brisket, serve with the sauce and vegetables on a plate. Enjoy the stuffed veal brisket with vegetables.
