Veal Breast with Dumpling Bread Filling

Ingredients

• 3 onions
• 2 tbsp Vegetable oil
• 350 g dumpling bread
• 150 ml milk
• 1 egg
• 1 tbsp freshly chopped parsley
• 1 tsp dried marjoram
• 150 g diced smoked ham (throughly cut)
• Salt
• Pepper
• Nutmeg (freshly grated)
• 1 veal breast (ca. 2 kg)
• 2 carrots
• 150 g celery root
• 500 ml rich meat broth
• 1 bottle dark beer
• 2 sprigs Rosemary

Instructions

1. 1.

   Peel the onions and finely dice one onion. In 1 tbsp hot oil sauté until translucent, then remove from heat. Place the dumpling bread in a bowl and pour the hot milk over it. Let sit for about 10 minutes. Add the egg, diced onion, parsley, and marjoram; mix well. Stir in the bacon and season with salt, pepper, and nutmeg.

2. 2.

   Rinse the veal breast and pat dry. Cut a pocket (or have your butcher prepare one). Fill with the dumpling bread mixture, being careful not to overfill as it will expand (you may cook extra small dumplings if needed). Secure the opening with skewers or tie with kitchen twine.

3. 3.

   Preheat the oven to 180°C (350°F) with both fan and top heating.

4. 4.

   Peel the carrots and celery root, then roughly dice them along with the remaining onions.

5. 5.

   Season the veal breast with salt and pepper and brown it in a roasting pan with the remaining hot oil on all sides. Remove and sauté the coarsely diced vegetables in the same pan for 10-15 minutes until browned. Deglaze with broth and place the veal breast back on top. Cook in the oven for about 2.5 hours, periodically basting with beer and adding more broth if needed. During the last 30 minutes add rosemary to the sauce.

6. 6.

   Before serving remove the skewers or twine and rosemary, taste the sauce, lightly thicken if desired, and skim off excess fat as needed.