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Title: Stuffed Veal Roast (Pesach)
Categories: Veal Jewish Passover
Yield: 4 Servings
| 1 | lg | Veal Breast (abt 6 lb)[ask butcher to cut pocket] |
| 1 | Garlic Clove | |
| Salt & Pepper to taste | ||
| 2 | tb | Olive Oil |
| 3 | Celery Ribs; coarsely chopped | |
| 1 | md | Onion; chopped |
| 3 | Carrots; cut into 1-ich chunks (divided) | |
| 1 1/2 | c | Dry Kosher For Passover White Wine; divided |
| 1/2 | Red Pepper, julienned | |
| 1/2 | Green Pepper; julienned | |
| 1/2 | lb | Mushrooms; halved; quartered |
| STUFFING | ||
| 4 | c | Matzoh Farfel |
| 1 | c | Orange Juice |
| 1/4 | c | Olive Oil |
| 1 | Garlic Clove; minced | |
| 3/4 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Red Pepper; chopped |
| 1 | Egg | |
Rub veal breast w/garlic & lightly season w/salt & pepper. Prepare stuffing. Fill pocket of veal breast w/stuffing. Secure openings w/skewers. In large, heavy kettle or Dutch oven, heat olive oil over medium-high heat. Add breast & brown well on both sides. Remove breast & spread celery, chopped onion & 1/3 of carrots over bottom of pan. Return veal to pan over the vegetables. Pour 1 cup of wine over top. Cook, uncovered, until wine starts to boil & steam. Add remaining 1/2 cup of wine. Cover & simmer over very low heat abt 2 hours or until tender. Uncover & add remaining carrot chunks & mushrooms. Cover & cook 20 mins longer until carrots are tender. Uncover, add green & red peppers. Cover & cook 15 mins longer. Remove breast, slice into ribs & transfer to a warm serving platter w/vegetables. Spoon a small amount of sauce over meat.
STUFFING: In a large bowl, soak farfel in orange juice. In a skillet, heat oil. Saute onion, celery, garlic & red pepper until soft. Add these vegetables to farfel. Stir in egg & salt & pepper to taste. Mix well.
From An Article: The Gourmet Touch For Passover Pub: Canadian Jewish News, 6 April, 1995 Sam Lefkowitz, 4-7-95 MM by D. Ganopole
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