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🍽️ Juicy Veal Breast with Herb Stuffing

462 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Veal Breast (for stuffing, have the butcher prepare it)
• 4 Onions
• 1 Stale Roll
• 2 Sprigs Thyme
• 1 Sprig Rosemary
• 400 g Veal Mince
• 1 Egg
• Salt
• Pepper (from the mill)
• 30 g Butter
• 150 ml good, dry White Wine
• 250 ml Meat Broth
• 1 tsp Cornstarch

Instructions

1. 1. Submerge a large earthenware pot completely in water to let it absorb moisture.
2. 2. Peel two onions and slice them into thin rounds.
3. 3. Soak the bread roll in lukewarm water until it becomes soft.
4. 4. Wash the thyme and rosemary, shake off excess water, and finely chop the leaves and needles.
5. 5. Squeeze the soaked bread roll thoroughly to remove excess water.
6. 6. Mix the ground veal with the squeezed bread, the egg, and the chopped herbs.
7. 7. Knead the mixture into a smooth mass and season it with salt and pepper.
8. 8. Rub the veal breast generously inside and out with salt and pepper.
9. 9. Sew up the opening of the veal breast using kitchen twine, but leave a small gap open.
10. 10. Stuff the breast with the filling mixture, but do not pack it too tightly.
11. 11. Close the breast completely using the kitchen twine.
12. 12. Place the onion slices into the soaked earthenware pot.
13. 13. Place the stuffed veal breast on top of the onions in the pot.
14. 14. Close the earthenware pot with its lid.
15. 15. Place the pot into a cold oven.
16. 16. Heat the oven to 180 degrees Celsius and cook the breast for 3 hours.
17. 17. Turn the veal breast once after 1.5 hours.
18. 18. Pour off the meat juices released after the cooking time is finished and set them aside.
19. 19. Place the veal breast on the oven rack.
20. 20. Broil the breast briefly until it is browned.
21. 21. Turn off the oven and keep the breast warm covered with foil.
22. 22. Peel the remaining onions and chop them finely.
23. 23. Fry the chopped onions in butter.
24. 24. Skim the fat off the collected meat juices so that only the clear liquid remains.
25. 25. Add the defatted meat juices to the onions.
26. 26. Reduce the liquid over high heat until only a small amount remains.
27. 27. Pour in the wine and the broth.
28. 28. Season the sauce with salt and pepper.
29. 29. Reduce the sauce by half over high heat.
30. 30. Strain the sauce through a fine sieve.
31. 31. Mix the cornstarch with a little water until smooth, without lumps.
32. 32. Stir the starch mixture into the sauce.
33. 33. Bring the sauce to a boil to let it thicken.
34. 34. Slice the veal breast.
35. 35. Arrange the slices on a wooden board.
36. 36. Serve the sauce separately.

Nutrition per serving

• kcal: 462
• Protein: 44 g · Fett/Fat: 28 g · Carbs: 6 g