Телячья грудинка фаршированная Stuffed veal breast bone in
Russian/English description:
Телячья грудка на кости 1.2кг
Для начинки:
1/2 луковицы, 1/2 болг. перца, 1/2 моркови, 3 шампиньона, 2 зубочка чеснока, зелень петрушки, 2 яйца, 3 кусочка белой булки, 1/4 стакана молока.
Специи: чёрный и красный перец, куркума, кумин, орегано, розмарин, соль.
Для маринада:
оливковое масло, бельзамический уксус.
Булку разрезать на небольшие кусочки и подсушить в духовке на сухарики.
В мясе с одной стороны сделать надрез в виде кармана для начинки. Натереть смесью специй и соли снаружи и внутри. Смешать пополам оливковое масло и бальзамический уксус, смазать мясо со всех сторон. Сложить в посуду и оставить мариноваться. Овощи и грибы мелко нарезать и обжарить в сковороде со смесью оливкового и сливочного масел. Сперва лук с чесноком, затем добавить морковь с перцем, затем грибы. В конце подсолить и поперчить. Дать остыть, затем смешать в миске с сухарями, добавить яйца, зелень, молоко. Хорошо перемешать и дать сухарям набухнуть. Начинить мясо через прорезанную полость, зашить поварской ниткой. Переложить в смазанный маслом противень и запекать. Первые полчаса при температуре 230С, затем резко уменьшить до 95С, добавить немного горячей воды или бульона, накрыть фольгой и продолжать запекать около 1.5 часа. Раскрыть фольгу, полить мясо образовавшимся соком и допекать при 105С ещё около часа. Мясо готово при внутренней температуре около 82С. Если необходимо, снова вернуть в духовку. По готовности, дать мясу постоять около 20 минут, затем можно разрезать и подавать горячим.
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Breast of veal with bones – 2.5 lb.
For stuffing: ½ onion, ½ red pepper, ½ carrot, 3 mushrooms, 2 cloves garlic, 2 eggs, 3 slices of bread, ¼ cup of milk, parsley.
Spices: black and red peppers, turmeric, cumin, oregano, rosemary, salt, combined.
For marinade: Balsamic vinegar, extra virgin olive oil.
Cut the bread slices into small cubes and bake until golden (about 15 min), let them cool down.
Preparing meat: Starting from the center of thickest edge of veal breast, insert a large knife horizontally between the meat and the bone and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Grease the meat inside and out with spices. Whisk together equal portions of olive oil and balsamic vinegar, brush the meat with mixture and put aside.
Put the skillet with olive oil and butter into medium heat, cut the vegs and mushrooms into small pieces and sauté, starting from onion and garlic, then add pepper and carrot, then mushrooms. When mushrooms are slightly golden, sprinkle with salt and pepper, put aside to cool down.
In the bowl combine together sautéed vegs and mushrooms with bread, eggs, parsley, milk. Mix well and let stand at room temperature until bread has absorbed liquid, about 10 minutes.
Fill pocket with stuffing and stich it up.
Baking: Prepare baking sheet, grease with some oil, put the breast into oven for half an hour on 450F. Then add some hot water or stock, reduce the temperature to 230F, cover with foil and bake until the inside meat temperature reaches 180F – about 2 hours. While baking, baste the top of meat with released juices every 40-45 min. Let the meat rest for 20 minutes and serve hot.
stuffed veal
What is better than Veal - Stuffed Veal. This Italian inspired dish is incredible and is concocted from simple ingredients you can find at your local supermarket. The sausage, pine nuts, camembert cheese and spinach, part of the stuffing, provide layers of texture, flavor and color. The symphony of herbs, olive oil, garlic and shallots serve up a cacophony of aroma while the dish is cooking - and flavor later when its done! The Tarragon Sauce, made from the pan drippings veal stock and shallots sweetened by white wine and butter will have you dipping your bread, and anything else you can find, in it until every drop has vanished. This sauce is a take on Beurre Blanc sauce - whose history is deep and interesting. Beurre Blanc was accidentally discovered in the 1900's in the Loire region in France and works well with about anything. Bon Appetite!
Anne Burrell's Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network
Chef Anne Burrell takes the intimidation factor out of veal and shows how easy it is to prepare at home, at a fraction of the cost of restaurants. Her elegant Braised Stuffed Veal Breast is tender and juicy, with a savory spinach and mushroom filling!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #Veal
Watch Anne on #WorstCooks on #StreamOnMax!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Anne Burrell's Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network
Stuffed Breast of Veal with Fresh Chorizo
3 lb.breast of veal with pocket,
It has 4 bones and not a lot of meat so 2 portions is best.
4 T. minced onion,
3 T. minced celery,
1 T. minced garlic,
1/4 c. yellow corn meal,
1/3 c. dried apple chips,
2 T. fresh oregano,
9 oz. fresh chorizo without casing,
1/4 c. dry white wine,
1/2 c. chicken stock.
350 degrees 45 minutes then 275 for 1 hr. and 40 minutes. Add 1 c. water to veal 30 minutes before end of cooking time.
Veal Breast Herb Stuffing - Kitchen Cat
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★ Kitchen Cat ★ Veal Breast Herb Stuffing Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Salt
1/2 c : Sour Cream
1/2 c : Bread Crumbs, Dry
2 c : Beef Broth; Hot
1/2 lb : Ground Beef, Lean
1/2 ts : Salt
1/4 ts : Pepper
1/3 c : Sour Cream
2 tb : Cornstarch
1 ts : Basil Leaves, Dried
4 oz : Mushroom Pieces; (1 Can)
1 tb : Vegetable Oil
3 Large : Eggs
1 Medium : Onion
1/4 c : Fresh Parsley; Chopped
1 tb : Dill, Fresh; Chopped
1/4 ts : Pepper
1 ts : Tarragon Leaves, Dried
3 Strips : Bacon
3 lb : Veal Breast; or 4 lb Leg of Veal, Boned