Veal Brisket Stuffed

Ingredients

• 1.5 kg veal brisket for stuffing (prepared by butcher)
• 1 roll of bread
• 1 tsp butter
• 3 onions
• 1 Carrot
• 100 g celery
• 2 tbsp butter
• 3 tbsp chopped parsley
• 400 g veal pâté
• 2 tbsp breadcrumbs
• 2 Eggs
• nutmeg
• Salt
• Pepper (freshly ground)
• 2 tbsp Vegetable oil
• 150 ml dry white wine
• 250 ml meat broth

Instructions

1. 1.

   Cut the bread into cubes and roast them in butter until golden brown. Let cool. Peel the onions, halve one and slice thinly; finely chop the other two. Peel the carrot and celery and dice both into 5 mm cubes. Sauté the carrot, celery, and onion cubes in 1 tbsp hot butter until translucent, add parsley and cook briefly.

2. 2.

   Mix the veal pâté with breadcrumbs, vegetable-onion mixture, and eggs; knead well and season heavily with nutmeg, salt, and pepper. Fold in the bread cubes.

3. 3.

   Rub the inside and outside of the veal brisket with salt and pepper. Sew a pocket with kitchen twine leaving a small opening, then loosely fill with the prepared stuffing and sew tightly. Brown all around in hot oil and place on onion slices in a roasting pan. Pour wine and some broth over it. Bake in the oven for about 6 hours, periodically basting with liquid and adding more broth as needed.

4. 4.

   Strain the sauce to taste, adjust seasoning, and serve with sliced veal brisket (twine removed).