Veal Brisket Stuffed with Ground Meat

Ingredients

• 3 cooked eggs
• 2 Eggs
• 50 g Pistachios
• 200 g mixed ground meat
• 200 g frozen peas
• 50 g parmesan cheese
• Salt
• pepper (ground)
• 1 tbsp marjoram
• nutmeg
• 700 g veal brisket (cut into one large thin piece, ready to fill)
• 0.5 bunch soup vegetables
• 1 onion
• 6 peppercorns
• 2 Bay leaves

Instructions

1. 1.

   Knead the ground meat with the 2 eggs, frozen peas, pistachios and parmesan into a dough, seasoning with salt, pepper, marjoram and nutmeg.

2. 2.

   Peel the cooked eggs.

3. 3.

   Pat the veal brisket lightly flat and season both sides with salt and pepper. Spread half of the meat dough over it, lay the eggs lengthwise on top, and cover with the remaining dough.

4. 4.

   Roll the veal into a tight log and tie securely with kitchen twine. Clean, wash and cut the soup vegetables into large pieces; wash, peel and roughly chop the onion.

5. 5.

   Place the veal roll in a large pot. Add the soup vegetables, onion, peppercorns, salt and bay leaves, then pour in plenty of cold water. After it comes to a boil, reduce heat, cover with a lid and simmer gently for about 1½ hours. Remove the meat from the broth and let rest for a few minutes. Strain the broth through a sieve. For serving slice the stuffed veal brisket into warm slices, ladle some broth over it or serve cold alongside a fresh salad.