Veal Brisket Stuffed with Coarse Sausage

Ingredients

• 1.5 kg veal brisket (boneless)
• salt (pepper)
• 2 tsp dried sage
• 150 g smoked tongue
• 3 coarse sausages
• 1 bundle parsley
• 2 tbsp oil
• 1 bundle mirepoix
• 1 bundle scallions
• 2 carrots
• 1 sprig fresh marjoram

Instructions

1. 1.

   Wash the meat, pat dry and cut a pocket. Rub inside with salt, pepper, and sage. Dice the tongue and cucumber. Squeeze the sausage into a mixture. Wash parsley, shake dry, and finely chop. Mix the sausage mixture, tongue, and cucumber; fill the pocket. Sew the opening with kitchen twine and brush the meat with oil. Place the meat on baking parchment. Wash scallions and cut into rings. Wash carrots, trim, and slice into wide sticks. Arrange vegetables, mirepoix, and marjoram around the roast and seal the parchment tightly.

2. 2.

   Preheat oven to 200°C and bake the roast for 30 minutes. Reduce temperature to 175°C and continue cooking for another 1½ hours.

3. 3.

   Open the parchment on top, let the veal brisket stuffed with coarse sausage rest for 10 minutes, remove marjoram, slice, and serve with vegetables.