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🍽️ Veal Breast with Stuffing

503 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Veal breast for stuffing (have the butcher prepare it)
• 1 Bread roll
• 1 tsp Butter
• 5 Onions
• 1 Carrot
• 100 g Celery
• 2 tbsp Butter
• 3 tbsp Parsley (finely chopped)
• 400 g Veal mince
• 2 tbsp Breadcrumbs
• 3 Eggs
• Nutmeg
• Salt
• Pepper (from the mill)
• 150 ml good, dry white wine
• 250 ml Meat broth
• 1 tsp Cornstarch

Instructions

1. 1. Submerge a large terracotta baking pot completely in water.
2. 2. Cut the bread roll into small cubes.
3. 3. Fry the bread cubes in butter until golden brown.
4. 4. Let the toasted bread cubes cool down completely.
5. 5. Peel three onions.
6. 6. Halve one of the onions and slice it thinly.
7. 7. Finely chop the remaining two onions.
8. 8. Peel the carrot and the celery.
9. 9. Cut the carrot and celery into small cubes of about five millimeters.
10. 10. Heat one tablespoon of butter in a pan.
11. 11. Sauté the chopped onions, carrot, and celery cubes in the hot butter until translucent.
12. 12. Add the parsley and sauté it briefly.
13. 13. Mix the veal mince with the breadcrumbs.
14. 14. Add the sautéed vegetable and onion mixture to the mince.
15. 15. Add the eggs.
16. 16. Knead the mixture thoroughly.
17. 17. Season the filling generously with nutmeg, salt, and pepper.
18. 18. Gently fold the cooled bread cubes into the filling.
19. 19. Rub the veal breast inside and out with salt and pepper.
20. 20. Sew the opening of the veal breast with kitchen twine, leaving only a small gap open.
21. 21. Stuff the veal breast with the prepared filling, but do not overfill it.
22. 22. Securely close the opening of the veal breast with the kitchen twine.
23. 23. Place the sliced onion rings into the soaked terracotta pot.
24. 24. Place the stuffed veal breast on top of the onions in the pot.
25. 25. Close the terracotta pot with its lid.
26. 26. Place the pot into a cold oven.
27. 27. Preheat the oven to 180 degrees Celsius.
28. 28. Cook the veal breast in the terracotta pot for a total of three hours.
29. 29. Turn the veal breast once after one and a half hours.
30. 30. Pour off the released meat juices from the pot and collect them.
31. 31. Place the cooked veal breast on the oven rack.
32. 32. Grill the veal breast briefly until it is browned.
33. 33. Turn off the oven.
34. 34. Cover the veal breast with foil and keep it warm in the cooling oven.
35. 35. Peel the remaining onions for the sauce.
36. 36. Finely chop the remaining onions.
37. 37. Fry the chopped onions in the remaining butter.
38. 38. Add the defatted meat juice from the terracotta pot to the onion mixture.
39. 39. Reduce the liquid over high heat until only a small amount remains.
40. 40. Pour in the wine and broth.
41. 41. Season the sauce with salt and pepper.
42. 42. Reduce the sauce by half over high heat.
43. 43. Strain the sauce through a sieve.
44. 44. Mix cornstarch with a little water until smooth.
45. 45. Stir the starch mixture into the sauce.
46. 46. Bring the sauce to a boil to thicken it.

Nutrition per serving

• kcal: 503
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 10 g