Stuffed Veal Brisket

Ingredients

• 1200 gVeal breast
• 250 gGround meat
• 80 gBreadcrumbs
• 100 gOnion
• 1 pcsGarlic
• 1 pcsEgg
• 50 mlMilk
• 15 gParsley
• 95 gButter
• 15 mlOlive oil
• 12 gSalt
• 2 gPepper
• 0.5 gNutmeg

Instructions

1. 1

   Preparation

   • Remove bones (if still present), rinse the meat under cold water and pat dry with kitchen paper.
   • Preheat the oven to 160 °C (320 °F, fan off).
   • Have kitchen twine ready for tying.
2. 2

   Make the stuffing

   • Dice the onion and sauté in 15 g butter until translucent, then let cool.
   • Mix minced pork, sautéed onion, breadcrumbs, egg, milk, chopped parsley, pressed garlic, salt, pepper and grated nutmeg in a bowl until combined.
   • Taste and adjust seasoning if necessary.
3. 3

   Stuff and tie

   • Press the stuffing into the opening of the brisket and sew or tie it securely with kitchen twine.
   • Rub the outside with the remaining salt (about 6 g) and tie the roast evenly.
4. 4

   Roast

   • Spread 80 g butter in an ovenproof dish and place the stuffed veal inside.
   • Roast at 160 °C for about 90 minutes, basting regularly with the pan juices.
   • Aim for an internal temperature of 70–75 °C for a tender, fully cooked result.
5. 5

   Finish and serve

   • Remove from the oven and let rest for 10 minutes.
   • Remove twine and strings, slice the veal and serve.