Stuffed Veal Brisket
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Stuffed Veal Brisket - meat
1 large Onion -- chopped
4 stalks Celery -- chopped
1/4 cup Oil
1 cup Seasoned Breadcrumbs or Matzo Meal
6 tablespoons Parsley -- chopped
Salt and Pepper
1/2 cup Water
1 Veal Brisket -- 4-5 lbs.
2 cups Onion -- sliced
6 cloves Garlic -- unpeeled
5 Carrots -- coarsely chopped
Preheat oven to 350 degrees.
Sauté the chopped onions and celery in oil until soft but not brown.
Add bread crumbs (or matzo meal), parsley salt and pepper. Mix well.
Add the water to bind the stuffing (you may not need all of it).
Allow to cool before stuffing your veal.
Lay your brisket on your cutting board and slice it in half
horizontally almost all the way through. Open it up. Spread the
stuffing liberally all over the inside. Roll up the brisket and tie
with butcher's twine. Scatter the onions, garlic and carrots in the
bottom of your roasting pan. Place the roast on top of the
vegetables and rub it with salt and pepper. Add enough water to the
pan to cover the vegetables but not the veal.
Cover the pan with aluminum foil and roast for 2 hours. Uncover and
roast for an additional hour or until the top gets nice and brown.
At this point you can either remove the roast, let it sit for about
15 minutes, slice and serve, or you can let it cool, slice it and
freeze it (with the gravy juices on top).
Source: Bernie the Butcher
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