Roasted Stuffed Veal Breast Pecho De Ternera Rellena Y Asada Recipes

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STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
  • Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
  • Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
  • Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
  • Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
  • Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
  • Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
  • Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
  • Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
  • Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
  • Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
  • Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
  • Slice the veal into medallions and serve with the braising liquid and onions.
  • Wine Pairing Suggestion: Gavi

STUFFED BREAST OF VEAL



Stuffed Breast of Veal image

This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.

Provided by Michelle Berger

Categories     Main Dish Recipes     Roast Recipes

Time 45m

Yield 15

Number Of Ingredients 16

¼ cup vegetable oil
1 cup sliced mushrooms
1 cup grated carrot
1 cup chopped celery
1 cup chopped onion
2 cloves garlic, minced
¼ cup chopped fresh parsley
2 eggs
½ cup water, or as needed
salt and pepper to taste
8 cups cubed white bread
5 pounds veal breast
1 teaspoon paprika
½ teaspoon onion powder
¾ teaspoon garlic powder
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
  • Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
  • Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g

WHOLE ROASTED BREAST OF VEAL



Whole Roasted Breast of Veal image

A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.

Provided by Gabrielle Hamilton

Categories     dinner, lunch, roasts, main course

Time 12h30m

Yield Serves 10-20

Number Of Ingredients 10

Whole breast of veal - approximately 15 pounds
Salt
Freshly ground black pepper
Ground juniper
Ground allspice
Fresh thyme
Olive oil
4 Yukon Gold potatoes
1 large yellow onion
Dry white wine

Steps:

  • Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
  • Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
  • Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
  • Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
  • Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
  • Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

STUFFED ROAST VEAL BREAST



Stuffed Roast Veal Breast image

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 12

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

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.

Nutrition Facts : @context http, Calories 1006, UnsaturatedFat 36 grams, Carbohydrate 40 grams, Fat 64 grams, Fiber 5 grams, Protein 67 grams, SaturatedFat 23 grams, Sodium 1246 milligrams, Sugar 5 grams, TransFat 0 grams

STUFFED VEAL BREAST RECIPE



Stuffed Veal Breast Recipe image

Stuffed veal breast recipe Italian has many kinds of stuffing. We are going to show you how to make the classic version with spinach, ground beef, parmesan cheese, and stale bread softened in milk.

Provided by Silvana Nava

Categories     meat recipe

Time 1h30m

Yield 6

Number Of Ingredients 13

700 g (1,5 lb) of veal breast
150 g (5 oz ) of ground beef
60 g (2 oz ) of stale bread
100 g (3,5 oz ) of spinach
1 shallot
chopped parsley
1 egg
nutmeg
1 glass of milk
grated Parmigiano cheese
1 glass of white wine
extra virgin olive oil
salt and pepper

Steps:

  • soak the stale bread into the milk
  • chop finely the shallot
  • cook it with boiled spinach into a pan for about 10 minutes
  • When the spinach has cooled, add squeezed bread, the egg, parmesan cheese, chopped parsley and ground beef
  • cut the veal in the narrowest part, through the length
  • Fill the veal pocket with the stuffing,
  • close the pocket, sewing it with kitchen twine
  • Put the stuffed veal breast in a baking pan with extra virgin olive oil, a glass of white wine, salt and pepper
  • bake at 180°/350F for 1 hour (12) covered with a sheet of aluminum
  • Let the stuffed veal breast rest for 1 hour so it become almost cold, slice it and serve

Nutrition Facts :

STUFFED AND ROASTED BONE-IN VEAL BREAST



Stuffed and Roasted Bone-in Veal Breast image

Provided by Food Network

Time 4h10m

Yield 6 servings.

Number Of Ingredients 11

1 6-pound veal breast
Salt and pepper
3 tablespoons butter
1 large onion, finely chopped
1 large stalk celery, finely chopped
1 pound white bread, torn in 1-inch pieces
2 eggs, lightly beaten
1 cup finely-minced parsley
6 cups chicken stock
Sweet paprika
Arrowroot or butter, to thicken (optional)

Steps:

  • Cut a pocket in veal breast, or ask your butcher to do it for you. Season pocket with salt and pepper. Preheat oven to 325 degrees. Set aside veal to reach room temperature.
  • In a skillet melt butter over medium-high heat. Add onion and celery and saute until onion is tender and golden. In a bowl combine bread and eggs; add onion mixture, parsley and 1 cup of the chicken stock. Season with salt and pepper; mix well. Stuffing should be fairly wet; add a little more chicken stock if needed.
  • Using a long spoon, reach deep inside veal pocket to distribute stuffing evenly. Use a trussing needle and string to sew up pocket. Season roast on all sides with salt and pepper and liberally sprinkle top with paprika. Place in roasting pan, top side up, and roast 3 1/2 hours in all. Baste top with 1/2 cup chicken stock every 45 minutes.
  • Remove roast to a carving board and let sit, loosely covered, 15 minutes while you prepare sauce. Set roasting pan over medium-high heat and add remaining 3 cups chicken stock. Deglaze pan, scraping up browned bits and incorporating them into stock. Boil until stock reduces to 1 1/2 cups. If desired, thicken sauce with arrowroot or butter, or leave as is. Cut center portion of veal breast along chine bone separations into 6 servings. Spoon gravy over each portion.

BAKED STUFFED VEAL BREAST RECIPE - (3/5)



Baked Stuffed Veal Breast Recipe - (3/5) image

Provided by Mary Anne Daino

Number Of Ingredients 9

1 veal breast (have butcher make pocket)
6 eggs
1/2 to 3/4 cup grated Romano cheese
1/2 loaf Italian bread (day old)
1/4 tsp. garlic powder
1/2 tsp. salt and pepper
1/2 tsp. parsley flakes
1/4 tsp. oregano
1/2 large onion

Steps:

  • Sprinkle top with olive oil granulated garlic, dry basil, oregano, salt and pepper and Romano cheese. Bake 350 for about 2-½ hrs. Clean breast and salt and pepper inside. In large mixing bowl stir eggs with cheese. Crumble bread with hands and stir in mixture. Add garlic, salt, and pepper, parsley flakes and oregano. Stir until well blended. In bottom of pan grease with shorting or oil sprinkle with some seasonings. Place meat in pan and rub shorting on breast and season with spices and cheese mixture. Cover during baking. After one hour add onion. Slices to juice and baste. Cover again and bake until well browned Let set about 15 minutes before cutting.

STUFFED VEAL ROAST



Stuffed Veal Roast image

Provided by Susie Fishbein

Categories     Mushroom     Roast     Dinner     Veal     Spinach     Kosher     Kosher for Passover     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

5 medium white button mushrooms
1/2 (10-ounce) box frozen chopped spinach, defrosted
3 sprigs fresh rosemary
10 ounces large pimiento-stuffed green olives
Zest of 1 orange
Zest of 1 small lemon
1 (3-pound) veal roast, netted and tied
Fine sea salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons honey
6 tablespoons apricot preserves
2 teaspoons imitation mustard

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.

STUFFED VEAL BREAST



Stuffed Veal Breast image

Categories     Roast     Veal     Bacon     Dill     Gourmet

Yield Makes 10 servings (as part of larger meal)

Number Of Ingredients 17

2 cups diced (1/4 inch) marbled rye bread or a combination of rye and pumpernickel bread
1/2 cup diced (1/4 inch) celery
1/2 cup finely chopped onion
1 large garlic clove, chopped
1 1/2 teaspoons salt
3/4 teaspoon black pepper
1/2 stick (1/4 cup) unsalted butter
1/2 pound chicken livers, trimmed
2 large eggs
1/4 cup whole milk
1 tablespoon finely chopped fresh dill
1 (3 1/2-pound) piece boneless first- or brisket-cut veal breast (1 1/2 inches thick)
2 bacon slices
2 tablespoons olive oil
1 cup chicken stock or low-sodium broth
Special Equipment
an instant-read thermometer

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • Make stuffing:
  • Toast bread cubes on baking sheet until dry and beginning to brown on edges, about 15 minutes. (Leave oven on.)
  • Cook celery, onion, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl.
  • Heat remaining 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers with 1/4 teaspoon salt and 1/8 teaspoon pepper until edges are browned but livers are still pink inside, about 3 minutes. Transfer to a cutting board and cool completely, then cut livers into 1/4-inch dice.
  • Whisk together eggs and milk in a large bowl, then stir in bread, vegetable mixture, livers, dill, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Let stand at room temperature until bread has absorbed liquid, about 10 minutes.
  • Prepare veal:
  • Trim as much excess fat as possible from veal, then lay meat on a work surface. Beginning at center of thickest edge of veal breast, insert a large knife horizontally into center of veal and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Open pocket and sprinkle inside with 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill pocket with stuffing and cover opening with bacon slices. Rub outside of veal with oil and sprinkle with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Transfer veal to a small roasting pan. Add stock to pan, then cover pan tightly with foil and roast veal 1 1/2 hours.
  • Remove foil and baste veal with stock, then roast, uncovered, until well browned and thermometer inserted diagonally 2 inches into stuffing registers 190°F, about 1 hour more.
  • Transfer veal to a platter and let stand, loosely covered with foil, 20 minutes before slicing. Serve warm or at room temperature.

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