Stuffed Braised Veal Breast

Total Time:
3 hr 50 min
Prep:
30 min
Cook:
3 hr 20 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 400 degrees F.

Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.

Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.

Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.

Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.

Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.

Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.

Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.

Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.

Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.

Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.

Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.

Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.

Slice the veal into medallions and serve with the braising liquid and onions.

Wine Pairing Suggestion: Gavi


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    This was a keeper. I had a 3lb. Veal breast with 2 ribs. I deboned it, but thought it was too thick to roll, so I separated the two pieces of meat and skewered them together side by side, forming a 12" by 10" flat. Pounded it a bit to even it and went on to fill it. I'm glad I halved the spinach mushroom recipe, because only 2/3 of that fit in. I also chopped the prosciutto first, so it wouldn't get pulled out like the onion in an onion ring. I lightly floured the rolled roast so it would brown nicely, but not stick. This recipe was spot on. Next time I'll try to find a larger veal breast. I ended up baking and serving the excess filling in a bowl. It all disappeared. A keeper!
    Absolutely FABULOUS!!!
    I made the veal roast last night. The recipe was as seen on TV with the exception of using the bones as a rack which I remembered from the show. It came out fantastic, served with roasted Brussels sprouts and roasted potatoes. Everybody raved!
    I had this recipe on my mind for a while, and finally made it about a week ago. UNBELIEVABLE! Moist, flavorful, beautiful, and pure deliciousness. I noticed that the recipe does not tell you to "butterfly" the veal breast first, as Anne demonstrates on the show. It clearly is impossible to pound out a 4 lb. veal breast without butterflying it first. Sometimes, the written recipes on this website miss a few steps, but fortunately I watched the episode and knew what to do. I had some fennel hanging around the frig, so I added it to the onion base that the veal sits on while braising, and strained my sauce at the end, as I wanted the flavor, but not the onion/fennel stuff floating on top of my meat. I could have eaten the whole thing by myself. This is now a permanent inclusion to my repertoire of culinary delights.
    OMG one of the best veal meals I ever had very easy to make <3
    Delicious, but I definitely agree with Jim of Sunrise. It is impossible to flatten the veal breast. My mallet just kept jumping back at me. I think butterflying is the way to go, as Joanne did. I've had a lot of dinner parties in my lifetime and have never gotten such rave reviews as I did with this recipe.
    I made this for Mother's Day - super hit! This is a must-try recipe that will have you looking like a rock star. Ridiculously flavorful and beautiful to present at the table. A little time-consuming to butterfly and pound, so leave yourself time to prepare it or do that part in advance and store it unstuffed in plastic wrap until you intend to cook it. Only change I made was I bought a bone-in veal breast, separated the breast and used the ribs as a "rack" for the rolled veal. Nothing was left, even the ribs were eaten.
    I was only able to find a veal breast with its ribs that had a pocket already in it-so no pounding to flatten or tenderize was necessary. I made everything exactly as in the recipe and the flavors were delicious. One day I will make more of an effort to find a veal breast without the bones.
    I used pork tenderloin and omitted the mushrooms. Made more of a stuffing with the spinach by adding fresh breadcrumbs along with the cheese. It was delish!!!!! HUGE hit for my girlfriends weekend! I usually cook dinner on Saturday night of the weekend - I always love to surprise the girls! They loved this dish!
    I made this the other night. I also struggled with pounding out the veal breast. I took my boning knife and butterflied it from the center towards the edges, then pounded it. That worked like a charm! Since I had a half-breast (one side, I halved the stuffing recipe and it all worked out prefectly. I think cooking the onions is worth the extra few minutes as it adds another layer of complexity. And as Anne always say, 'make sure you season (salt as you go!'. THe flavors in this dish were extraordinary and I would definately make it again without any hesitation.
    Is their something wrong with the written recipe? If I was to rate this recipe on flavor alone it would be 5 stars. Amazing flavor!
     I proceeded to flatten the veal breast. After pounding and shaking my kichen for an hour, it hardly made a difference in the thickness of the veal. I could'nt even come close to putting all that delicious stuffing inside of the veal. Maybe if I drive my car over it the next time it, will flatten the tough piece of meat. I'll have to do something different the next time.
     I think the recipe would also be fantastic with osso buco.
    I'm not sure why the three star rating shows up as aggregate when I pulled up this recipe. I see only two reviews, both of which are five stars. So seems like five star summary to me.
     
     I'll add mine to it, rounding to five stars while being on the cusp of four and five. Disclosing I did not use veal as it is a protein we do not eat.
     
     But we used Chef Burrell's recipe and technique as starting point and then used a whole boned turkey breast of comparable weight, using each of the breast halves individually to create two stuffed turkey breast "roasts". Using turkey breast as protein means we roasted the breast on the bed of onions rather than braising the protein as per the original veal recipe.
     
     Flavors were yummy and presentation was nice too, including the pan roasted onions.
     
     
    Instead of Veal we used Beef Brisket to make this dish. 
    What we also did was add some cut in half skin left on patatoes to the meat when it was in the oven. Took the potatoes out of the liquid after the first hour in the oven. When the time was there to reduce the braising liquid I just put the potatoes back in the pan to reheat them a bit. 
    This is one of the most tasty ways I have ever eaten a rolled up piece of meat. We had friends over for diner and they really really enjoyed this.  
    Thanks!!
    Although it was not easy finding a veal breast (I had to special order it at the butcher, it was worth the extra effort. What a tasty and great dish. Takes some time to prepare and to cook - but the house smelled fantastic and the veal was oh so tender.....Would make for company as it was beautiful also. However, we had leftovers last night and while they were good, they were not as fabulous and tender as when the meat first comes out of the oven and rests.....such a great fall dish. Thanks Anne!
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