Cooking with Klaus – Stuffed Veal Breast

Ingredients (for 4 people)

One week in advance go to your local butch-
er, requesting 1-1.5 kilograms veal breast and
1-2 kilograms veal bones.
4-5 dried old pretzel rolls or pretzels
½ cup diced bacon
¼ cup chopped parsley
1 medium onion, finely diced
1 carrot cut into ½-inch pieces
1 celery stalk cut into ½-inch pieces
1 onion cut in larger pieces
2 eggs
2 cups milk
4 tablespoons oil for roasting
1 teaspoon tomato paste
1 cup red wine
2-3 cups veal broth (called Kalbsfond on the
economy)
String and needle to close veal breast

Preparation

The veal should come from the butcher with a pocket in it. If not, you can cut it with a sharp knife. Don’t cut all the way through the meat. You want an opening only on one side. Heat oven to 200 degrees Celsius. In a roasting pan, add oil and bones. Roast in oven until they have a nice brown color on all sides.

For the stuffing, cut Pretzel into thin slices. Heat milk in a small pot, meanwhile let bacon simmer in a skillet. Add diced onions and let them cook until they are glassy. In a bowl, place the cut pretzels and warm milk and let sit for 10 minutes to soak up the milk. Then, add salt, pepper and a bit of nutmeg, and onions and bacon mixture. Once the mixture has cooled off, add both eggs, kneading to make a firm dough of the mixture to complete the stuffing.

Stuff veal breast with pretzel mix. Close the pocket with the binding and needle. When the bones are nicely browned, move to the sides of the pan and put the veal breast in pan for roasting on all sides until nicely brown. Then place the veal breast on top of the bones on the side. Now place the tomato paste, carrots celery and onions into the center of the pan to create the gravy. Let tomato paste get a nice brown color. Add a bit of red wine. Let it reduce. Add a second portion of red wine. Let it reduce. Add the remaining red wine and 1 cup of veal broth. Add salt and pepper. Now spread vegetables and bone evenly on the bottom of the pan. Place stuffed veal on top of bones and vegetables. Let it cook for 2.5-3 hours. Every half an hour add veal broth to the bottom of pan so that veal doesn’t burn.

Take out of oven. Remove the tools used to close the opening of the veal breast. Slice into 4 pieces and place on a plate back into oven. Strain the sauce to remove vegetables. Add a bit of salt and pepper to sauce to taste. To plate, add a piece of veal breast with sauce on top. You can add roasted potatoes as a side dish or red beet salad.

Red Beet Salad

2 jars Boiled red beats, strained and cut in small slices. Keep remaining liquid
1 ½ tsp apple cider vinegar
1 ½ tablespoon vegetable oil
Salt sugar and pepper to taste
1 small onion, finely diced

With 3-4 tablespoons of beet juice, add vinegar, oil, salt, pepper, sugar, and diced onions. Add sliced red beets. Stir and let it sit for 2-3 hours, allowing the beets to soak up the flavor of the sauce.

If you are interested in setting up a cooking class with Klaus, he can be found on facebook at www.facebook.com/CookingWithKlaus or via email at CookingwithKlaus@web.de.

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