Roast Veal – Stuffed Veal Breast
from Thomas Sixt
Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Table of Contents
1. Prepare Roast VealThis is what the stuffed veal breast can look like at the end… until then there is still a little bit to do… The delicious roast is prepared and prepared with devotion! Stuffed veal breast as Sunday roast, stuffed with bread dumpling with a fantastic sauce. The raw veal breast, already cut for filling. Let a butcher do the cutting of the veal breast for you… First prepare the bread dumpling mass to fill the veal breast: Bread rolls, onions sweated in butter, milk, salt, pepper, nutmeg, eggs and parsley… Fill the veal breast with the bread dumpling and close with toothpicks. Alternatively, you can sew up the veal breast with a thread. The veal breast is put into the oven in the roaster with the vegetables.
2. Roast Veal in the OvenThe roast veal is best prepared in the oven. A temperature range of 165-175° C and a good 2 hours cooking time have proved their worth. After about 45 minutes cooking time I always put some finely chopped root vegetables, onions, garlic and herbs like rosemary and thyme to fry. Let the vegetables cook for about 45 minutes, browning nicely, then pour on white wine and veal stock. At best use home-cooked veal stock or a glass of veal stock. The result is a nice sauce for roasting veal, which you can boil down in a pot at the end of the cooking time. Veal breast in a roaster with vegetables and decoration.
3. The new Insider Tip for Roast VealThe most important point is to let the roast veal rest in the oven for a good 25 minutes. The roast veal needs time to develop its flavour. Switch off the oven at the end of the cooking time, leave the roast in the oven… Then you still have enough time to set the table and prepare the sauce…
3.1 Veal Roast Sauce Variation for the Christmas EveBring the veal gravy to the boil with some cold butter, a grated potato and a small piece of dark chocolate (a little, a little) and then mix. The chocolate gives the sauce a pleasant and powerful taste.
3.2 Christmas Veal SauceBind the veal roast sauce at Christmas with grated potatoes as well: Bring the sauce to the boil, add the grated potato, bring to the boil again – the sauce binds. Just before serving, mix the bound sauce with cold butter and a mini piece of dark chocolate as well as some gingerbread or small crumbed Spekulatius. This is the way to add Christmassy aromas to the sauce. If you want to go one step further, add a little finely grated orange peel and a little ice-cold nut butter.
This is new – taste your veal roast sauce like a star chef!
4. Recipe Veal Roast – Stuffed Veal Breast and Side Sides TipsBelow you will find my recipe for roast veal as stuffed veal breast. As a side dish I recommend a simple green salad with a vinegar oil marinade or a cabbage salad. You can easily adapt the filling to the season: Add the chanterelles or porcini mushrooms to the bread roll filling.
Roast Veal - Stuffed Veal Breast
Veal roast recipe as stuffed veal breast. New recipe with many cooking tips for bread filling, preparation time, sauce for roasting veal – all professional cooking tips from Thomas Sixt. Bavarian veal roast with veal breast deliciously prepare.
Bread Roll Filling
Roast Veal, Stuffing and Sauce
|1,5-2||kg||breast of veal (to fill with bag)|
|3||pc||cloves of garlic|
PREPARATION: Clean the butcher’s veal breast, clean it and cut a pocket into it. Wash the meat, pat dry and place on a grill rack. Place the bread cubes in a bowl and pour the boiling milk over them. Season the mixture with nutmeg, salt and pepper and let it warm. Mix the whisked eggs with the bread mixture and finish with finely chopped parsley. Peel and prepare the garlic. Wash the soup vegetables consisting of carrots, celery, parsley roots and leek as well as the potatoes. Peel the root vegetables and the potatoes and cut into pieces, cut the leek into leaves. Preheat the oven to 220 °C hot air.
PREPARATIONS: Chop the chopped vegetables and garlic into small pieces and place at the ready.
A deep baking tray or a large roaster. Place the veal breast in the roaster and fill with the prepared breadcrumbs, close the bag and close with skewers. Season the veal breast with salt, pepper, some paprika and caraway and close.
Slide the veal breast on the middle rail of the oven, reduce temperature to 180°C. Cook the veal breast for 45 minutes, then add the prepared vegetables. Fry the vegetables for 35 minutes, then pour the white wine, vegetable stock and veal stock into the roaster and add the bay leaf. Reduce the oven temperature to 170°C.
After another 15 minutes, sprinkle the veal breast with the gravy, repeat this procedure several times, the veal roast should be ready after about 2 to 2.5 hours cooking time.
Cut the meat open and serve with the vegetables on preheated plates. Bring the gravy with the herbs and garlic to the boil, add the butter and season with salt, pepper and chopped parsley. Pour the gravy over the dish and serve.