Stuffed Veal Brisket Recipe π
Overview:
This Stuffed Veal Brisket recipe is a quintessential choice for a hearty Sunday dinner, perfect for gathering your loved ones around the table. Adapted from a delightful creation by Norene Gilletz, one of Canada’s esteemed cookbook authors, this dish promises to be a flavorful delight, rich in tradition and taste. With a combination of savory ingredients and a touch of culinary finesse, this recipe guarantees a memorable dining experience.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Serving: 5-6 servings
Ingredients:
| Ingredients | Quantity |
|---|---|
| Garlic | 5-6 cloves |
| Salt | 4 tsp |
| Black pepper | 2 tsp |
| Mustard powder | 1/2 tsp |
| Paprika | 1 tsp |
| Dried thyme | 2 tsp |
| Onions | 2 |
| Celery ribs | 2 |
| White wine | 1/2 cup |
| Veal brisket | 1 |
| Carrots | 4 |
| Chicken broth | 2 cups |
Directions:
-
Preheat Oven:
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- Spray a large roasting pan with non-stick cooking spray (such as Pam) and set it aside, ready for later use.
-
-
Prepare Seasoning Rub:
- In a small bowl, combine the minced garlic, salt, black pepper, mustard powder, paprika, and dried thyme.
- Use your hands to rub this flavorful mixture both inside and outside of the veal brisket.
- If the brisket is lean, consider adding 1 tablespoon of olive oil to the garlic mixture before rubbing it onto the roast.
-
Stuff and Secure the Brisket:
- Carefully stuff the seasoned brisket with your favorite stuffing mixture.
- Lightly pack the stuffing inside the brisket, ensuring it’s evenly distributed.
- Secure the brisket by either fastening it with skewers or tying it with kitchen string, ensuring the stuffing remains intact during cooking.
-
Arrange in Roasting Pan:
- Place the stuffed brisket in the prepared roasting pan.
- Surround the brisket with sliced onions, celery ribs, and carrots, creating a flavorful bed for the roast to cook in.
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Add Liquid and Cover:
- Pour the white wine and chicken broth over the brisket and vegetables in the roasting pan.
- Cover the roasting pan with its lid or aluminum foil, ensuring the moisture is retained during cooking.
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Roast in the Oven:
- Place the covered roasting pan in the preheated oven.
- Allow the brisket to roast for approximately 3 hours, basting it occasionally with the juices from the pan.
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Final Cooking Phase:
- After 3 hours of roasting, remove the cover from the roasting pan.
- Continue cooking the brisket for an additional 45 minutes, or until it reaches your desired level of doneness.
- Baste the brisket occasionally during this final cooking phase to ensure it stays moist and flavorful.
-
Serve and Enjoy:
- Once the brisket is cooked to perfection, remove it from the oven.
- Allow the brisket to rest for a few minutes before slicing it against the grain.
- Serve the succulent slices of stuffed veal brisket alongside the tender vegetables and juices from the roasting pan.
- Garnish with fresh herbs, if desired, and savor every delicious bite of this comforting and satisfying dish.
Nutritional Information (Per Serving):
- Calories: 451.6
- Fat: 19.7g
- Saturated Fat: 8g
- Cholesterol: 232.9mg
- Sodium: 878mg
- Carbohydrates: 7.8g
- Fiber: 1.6g
- Sugar: 3.5g
- Protein: 56.1g
Recipe Notes:
- This recipe can be customized with your favorite stuffing mixture, whether it’s a classic bread stuffing or a more adventurous grain-based stuffing.
- For added flavor, consider incorporating additional herbs and spices into the seasoning rub.
- Leftover stuffed veal brisket can be stored in the refrigerator for up to 3 days and enjoyed as a delicious cold cut or reheated for another meal.
