Sunday, September 24, 2006

Stuffed Veal with Ginger Apricot Glaze

Stuffed Veal Brisket
From Every Kitchen Tells Its Stories

Hands-on time: 30 minutes
Total Roasting time: 2 ½ hours
Resting time: 15 minutes
Serves 6

3-5 lb veal brisket – have the butcher make a deep pocket with the opening across the short side of the meat (remember the 30 minute per pound rule)
Powdered mustard & paprika, to sprinkle over the meat
1 cup water
1 ½ tbsp Maggi Liquid seasoning
Bouquet Garnie:
1 small onion, chopped
1 stalk celery, with leaves, chopped
1 medium carrot, chopped

1 medium onion, chopped
3 tbsp olive oil
2 cups stale Challah (egg bread) or white bread cut into 1” cubes, crust on
½ cup dried cranberries or cherries
1 tbsp champagne or sherry or white wine vinegar.
Salt & pepper, to taste

2 onions, chopped
2 tbsp butter
1 piece of fresh ginger, 1”, grated
8 oz apricot preserves (1 cup)
4 oz ginger marmalade (½ cup)
2 tbsp soy sauce
1 tsp powdered mustard

1. Preheat oven to 350°F/180°C.

2. Chop vegetables and arrange around the rim of the roasting pan leaving a well for the meat in the center.

3. Prepare the stuffing – in a skillet, sauté the chopped onion in 1 tbsp of olive oil, over medium high heat until translucent and soft (about 5 minutes or so). Add the bread and remaining olive oil. Toss well and add the cranberries and vinegar. Toss and remove from heat. Allow to cool enough to handle. Season with salt & pepper to taste.

4. Stuff the veal loosely and use a skewer to close the opening.

5. Sprinkle veal with mustard powder & paprika. Put in the center of the roasting pan with water & Magi. Bake covered for at least 2 hours. The meat should be almost fork tender at this point. Remember that you will continue to roast it with the sauce.

6. In the meantime, in a saucepan, melt butter and sauté onions until tender but not browned, stirring occasionally (about 8-10 minutes or so) Add the ginger and . Add preserves and marmalade, soy sauce, and mustard. Blend until smooth then remove from heat.

7. After veal has cooked until tender, baste with sauce and roast for additional 30 minutes uncovered.

8. Remove from oven and let rest, covered for 10-15 minutes before slicing across the grain.

Serve with sauce.

Great sides -

• Butternut squash cubed and roasted with butter and brown sugar accompanied by quick roasted asparagus spears

• Roasted sweet potatoes, mashed with some butter, salt, pepper and thyme, served with steamed or pan roasted broccoli with butter and bread crumb topping.

As you can tell, I like to marry this dish with brightly colored sides.

For Passover, I use a boxed matzo stuffing mix and add some sautéed chopped onion and sliced mushrooms instead of the bread and cranberries

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