Double Meat Delight Beef Stuffed Veal Breast Recipes

DOUBLE MEAT DELIGHT (BEEF STUFFED VEAL BREAST)

Steps:

• Preheat oven to 350°F.
• Slice a pocket in the veal breast. Rub the salt inside the pocket.
• Mix the hamburger, oatmeal, and onions together and stuff inside the pocket. Close the pockets with toothpicks.
• Sprinkle paprika on the outside of the veal breast.
• Cover with foil and place in a roasting pan for 1 hour 15 minutes.
• Remove foil and bake for another hour until veal is rich and brown.

SPIEDINI (STUFFED VEAL ROLLS)

Steps:

• Prepare a medium hot charcoal fire, preheat a gas grill, or the broiler. Place grill rack or broiler pan 4 inches from heat.
• Place cutlets between 2 sheets of plastic wrap and pound to 1/4 inch thickness. (If you don't have a meat pounder or mallet just use an empty wine bottle).
• Cut veal into 3 x 2 inch pieces and sprinkle with salt and pepper. Cut mozzarella into 1 x 1/2 inch thick sticks and place a piece of cheese across the center of each cutlet. Sprinkle with parsley and garlic, roll up each piece of veal from one of the short sides.
• Skewer rolls onto two metal or bamboo skewers (hold skewers in the same hand, parallel and about an inch apart). Rolls should barely be touching. Skewer all meat in this way.
• Brush rolls with olive oil. Sprinkle with bread crumbs, patting them so they stick. Grill/broil skewers, turning once, until meat is browned and the cheese is slightly melted (about 10 minutes).
• Slide rolls off skewers and onto a warm serving platter. Serve immediately.

BRAISED VEAL BREAST

Steps:

• Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
• Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
• Season the entire roll with salt and freshly ground black pepper.
• Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
• Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
• Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
• Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
• Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
• Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
• Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
• When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
• Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
• Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
• Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

DOUBLE CHEESE DELIGHT

Steps:

• Heat oven to 350.
• Cook noodles as directed on package, and drain.
• In a large skillet, cook and stir meat, onion and celery until meat is brown and onion is tender.
• Drain off fat.
• Stir in tomato sauce and salt, and heat to boiling.
• Reduce heat, and simmer one minute.
• Remove from heat.
• Stir in cottage cheese, cream cheese, sour cream and noodles.
• Pour into ungreased 1 ½ quart casserole dish.
• Slice tomato, arrange on top.
• Cover, and bake 30 minutes.

STUFFED VEAL BREAST

Steps:

• Preheat oven to 275°F; rub the inside of a mixing bowl with the garlic, then chop it and add to the bowl.
• Stir in egg, 3 tablespoons wine, salt, pepper, and nutmeg; mix in parsley, bread crumbs, and sausage.
• Stuff the pocket of the veal breast, gently pressing it into the corners; truss pocket closed with small skewers.
• Lay the bacon or pancetta in the bottom of your braising pan, cover with shallot, and lay the veal on top; cover, and cook on the stove top, on low heat, until the bacon sweats and the shallot softens, about 15 minutes.
• Add 1/2 cup of wine and bring to a simmer; let reduce until their is just a film of liquid remaining in the pan.
• Add 1/2 cup broth and reduce again; add in remaining broth to just cover 3/4 of the meat.
• Cover pan with parchment paper, then the lid, and place in oven until fork tender, about 2 hours.
• Remove lid and parchment, then baste meat with pan juices to form a glaze; return to oven for 5 minutes, then repeat.
• Remove from oven and let cool in liquid; slice and serve warm with cooking juices (can also be chilled and served cold).

GERMAN STUFFED VEAL BREAST

Steps:

• Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing.
• Stuff pocket of veal breast.
• Sew closed or use toothpicks or skewers.
• Brown roast in melted shortening in ovenproof casserole.
• To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.
• Bake in a covered casserole at 325 degrees, for 2 hours or until veal is tender.
• Slice veal and serve immediately.