Veal Brisket with Stuffing

Ingredients

• 1.5 kg veal brisket for stuffing (prepared by butcher)
• 1 roll of bread
• 1 tsp butter
• 5 onions
• 1 Carrot
• 100 g celery
• 2 tbsp butter
• 3 tbsp chopped parsley
• 400 g veal mince
• 2 tbsp breadcrumbs
• 3 eggs
• nutmeg
• Salt
• ground pepper
• 150 ml good dry white wine
• 250 ml meat broth
• 1 tsp starch

Instructions

1. 1.

   Soak a large Romertopf.

2. 2.

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

3. 3.

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

4. 4.

   Rub the inside and outside of the veal brisket with salt and pepper. Sew a pocket with kitchen twine leaving a small opening, fill loosely with prepared stuffing, then sew tightly.

5. 5.

   Place onion slices in the soaked Romertopf, lay the veal brisket on top, seal the pot and put it in a cold oven.

6. 6.

   Cook the veal brisket 3 hours at 180°C in the Romertopf. Flip once after 1½ hours.

7. 7.

   After cooking, pour out the liquid and collect it. Place the brisket on the oven rack, briefly broil to brown, then cover with foil in an off oven to keep warm.

8. 8.

   For the sauce, peel remaining onions, finely chop and sauté in remaining butter, add defatted broth from the pot, reduce until a small amount remains, pour in wine and broth, season with salt and pepper. Reduce by half over high heat, strain through sieve. Whisk starch with water, stir into sauce, bring to boil and thicken.