Jewish Recipes
Stuffed Veal Brisket Recipe
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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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