Best Stuffed Veal Roast Recipes

STUFFED ROAST VEAL BREAST

Steps:

• In a bowl, mix together the stuffing ingredients.
• Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
• Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
• Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
• At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

STUFFED VEAL ROAST

Steps:

• Preheat oven to 375°F.
• Place the mushrooms, the 1/2-box defrosted spinach, leaves from the rosemary sprigs, olives, orange zest, and lemon zest into the bowl of a food processor fitted with a metal blade. Pulse to combine to a paste.
• Untie the roast. Season both sides with salt and pepper. Spread the stuffing paste evenly over the surface of the veal, generously covering it.
• Reroll the roast and tie it just tightly enough to secure; don't tie too tightly or the filling will all ooze out. The filling will be visible.
• Heat the olive oil in a large skillet. Add the veal roast and sear on all sides until the meat is a deep golden-brown. Place the seared roast into a roasting pan.
• In a small bowl, mix the honey, apricot preserves, and mustard. Rub all the meat surfaces with a thick coating of the apricot-honey mixture, reserving some mixture. Bake for 1 hour, covered. Remove the roast from the oven and baste with remaining apricot-honey mixture. Return to the oven, uncovered, for 15 more minutes. Allow the roast to stand for 10 minutes before slicing. The roast should be juicy and slightly pink in the center.

VEAL ROAST STUFFED WITH SPINACH, PANCETTA, AND FRITTATA RECIPE

Steps:

• Cook the spinach in a covered 12-inch sauté pan over high heat for 5 minutes. Remove from the pan, rinse, chop, and squeeze dry. Melt 2 tablespoons of the butter in the same pan over medium heat and add the spinach and 1/3 cup of the Parmigiano; cook 5 minutes. Cool and drain off any liquid. In a medium bowl, beat the eggs with the remaining 1/3 cup of Parmigiano. Heat a 10-inch nonstick skillet over a medium flame, add the eggs, and cook until set on both sides, about 2 minutes per side, turning once. Remove this frittata to a plate. Place the veal on a cutting board, smooth side down. Top with the Pancetta, then with the frittata, cutting the frittata as needed to cover it, and finally with the sautéed spinach. Roll lengthwise into a bundle and tie with butcher's string. Heat the olive oil and the remaining 4 tablespoons of butter in a 12-inch sauté pan over a medium-high flame. Add the veal and sear until browned on all sides, about 10 minutes, turning to cook evenly. Add the wine and cook 5 minutes. Add the broth, salt, and pepper. Reduce the heat to medium-low, cover, and cook for 1 hour, or until the veal is firm but not dry and lets out a clear juice when pierced, adding broth as needed. Discard the string, slice thinly, and serve hot, with the pan juices. This recipe yields 6 servings. Preparation Tips: Stuff the veal up to 12 hours ahead and refrigerate.

COLD STUFFED ROAST OF VEAL

Steps:

• Preheat the oven to 400 degrees.
• Heat two tablespoons of olive oil and the butter in a skillet. Add one of the diced onions and the garlic. Cook until translucent. Remove from heat and cool.
• In a bowl, combine the veal chunks, tuna, capers, lime juice, eggs, salt, pepper, cooked onion and garlic and mix well.
• Place the roast on a cutting board. Unroll and spread the stuffing evenly over the meat, leaving a one-inch border all around.
• Carefully roll the roast, tightly wrapping it in a double thickness of cheesecloth, and tie it at one-and-a-half- inch intervals.
• In a large pot, add four tablespoons of olive oil and the remaining diced onion, carrots and celery, cook for five minutes, add the roast and stock, bring to a boil, cover and place in the oven for one and a half to two hours.
• Allow to cool to room temperature, then place, tightly covered, in the refrigerator overnight.
• When ready to serve, slice into quarter-inch slices.