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How To make Veal Breast with Herb Stuffing
1 x
herb stuffing:
3 ea Bacon; strips
1 ea Onion; medium
4 oz Mushroom pieces; (1 can)
1/4 c Fresh parsley; chopped
1 T Dill; fresh, chopped
1 t Tarragon leaves; dried
1 t Basil leaves; dried
1/2 lb Ground beef; lean
1/2 c Bread crumbs; dry
3 ea Eggs; large
1/3 c Sour cream
1/2 t Salt
1/4 t Pepper
1 x veal:
3 lb Boned veal breast; or
4 lb Boned leg of veal
1/2 t Salt
1/4 t Pepper
1 T Vegetable oil
2 c Beef broth; hot
2 T Cornstarch
1/2 c Sour cream
Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary.) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately.
How To make Veal Breast with Herb Stuffing's Videos
Roasted Garlic Herb Crusted Veal Rack
Coming up on The Prairie Street Culinary Kitchen
Chef Erica makes a Garlic Herb Crusted Veal Rack in a 14-inch cast iron pan. This simple but sophisticated preparation will be a showstopper at any event. Featuring Prairie Street Co ‘s Kosher Veal Whole Rack.
You can purchase your delicious Kosher Veal Rack here:
Kosher Garlic Herb Crusted Veal Rack with Ratatouille
By Chef Erica
Ingredients List:
Prairie Street’s Kosher Veal Whole Rack
Kosher salt
Black Pepper freshly cracked
2 Heads of garlic
Olive oil
Parsley bunch
5 Sprigs rosemary
5 Sprigs of thyme
5 Sprigs of oregano
2 Red peppers
1 Zucchini
1 Yellow squash
1 Grape tomatoes box
2 Tablespoons tomato paste
1 Tablespoon of preserved lemon paste (store bought in a jar)
1 Orange
1. Pat dry the meat and lightly score the fat. Salt and pepper all sides of the meat. Heat the cast iron pan on the fire or stove top. Make sure the pan is hot, drizzle a little olive oil and sear. You want to hear the meat sizzle. Let the meat brown on each side.
2. Make roasted garlic ahead of time. Cut the top off a head of garlic, drizzle with olive oil, wrap tin foil and bake for 30 minutes. Squeeze the garlic into a bowl and make a paste.
3.Chop up parsley, oregano, rosemary, and thyme finely. Reserve ¼ of the herbs for the ratatouille. Add to the bowl of garlic and mix with ¼ cup of olive oil and tablespoon of preserved lemon paste. Rub the mix on the veal.
4. Add the veal back to pan, fat side up, and continue to cook with the grill lid down. Cook for another 45 minutes and check the temperature. The temperature should be around 90-100°F/32-37°C. Cook for another 20 to 30 minutes. Take the meat out around 140°F/60°C. It will continue to cook once it is removed from the heat.Veal should be cooked to145°F/62°C. Let the meat rest for 30 minutes before slicing.
Ratatouille
1. Cut the zucchini and yellow squash into half circles. Place them on a sheet pan with tomatoes, 5 clove garlic cut in half, and sliced red pepper. Generously coat in olive oil and salt and pepper.
2. Place sheet pan on the grill for 30 minutes. Time to be ready with the veal.
3. Make sure all the vegetables are soft. Place the whole mixture, oil and all into a big bowl. Mix in 2 tablespoons of tomato paste and some chopped herbs. Finish with a squeeze of orange. Serve with veal.
Bete’avon!
Video Contents:
00:00 Intro
01:10 Prep
02:05 Cook
14:57 Taste
#kosheryoutube #koshercooking #kosherveal #koshersgrilling #cheferica #kosherhowto #kosher #kosherkitchen #bestkoshermeat #koshercookingshow #kosherrecipe #koshergarliccrust #prairiestreetco #koshereats #kosherretro #kosherratatoullie
How to cook the most yummy VEAL STEW WITH POTATOES - Italian Recipe
Veal stew with potatoes is perfect for the winter season. The long, gentle cooking with aromatic herbs releases mouth watering aromas even during the preparation of this dish, which, like all good things, requires a bit of patience. The result will not disappoint you!
00:00 - WHAT'S COOKING?
00:46 - INGREDIENTS
01:11 - PREPARATION
02:46 - COOKING
04:46 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (24 PIECES)
Veal 1 kg
Potatoes 1 kg
Carrots 1
Celery 1
White onions 1
Extra virgin olive oil 20 g
Meat broth 1L
Fine salt to taste
Black pepper to taste
00 Flour 20 g
White wine 50 g
Sage 1 sprig
Rosemary 1 sprig
Thyme 1sprig
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Veal Breast Herb Stuffing - Kitchen Cat
Get the App from Google Play:
★ 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
Ciao Italia 2221 Stuffed Veal Breast
How to Make Martha Stewart's Stuffed Turkey Breast | Martha's Cooking School | Martha Stewart
For an impressive holiday meal, watch Martha make a simple roast turkey recipe, one that’s good for a holiday crowd if you want to make several of them, or for just a small group. Instead of stuffing and roasting a whole turkey, prepare just the breast to create an elegant and delicious dish that cooks in less time.
#MarthaStewart #Stuffed #Turkey #Breast #Recipe #Food
Get the recipe at:
00:00 Introduction
00:23 How To Prepare The Breast
3:30 How To Stuff The Breast
5:46 Baking Instructions
6:42 How To Unroll And Slice The Turkey
7:43 Final Result
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to Make Martha Stewart's Stuffed Turkey Breast | Martha's Cooking School | Martha Stewart
The Best Stuffing You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to level up your roasts this Holiday season with his ultimate guide to making the best stuffing at home.
Director: Parisa Kosari
Director of Photography: Kevin Dynia
Editor: Rob Malone
Talent: Frank Proto
Director of Culinary Production: Kelly Janke
Creative Producer: Debbie Wong
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Audio Engineer: Rachel Suffian
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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