Beef: Breast of Veal w/Spinach & Potato Stuffing - meat

Posted by : Karen Selwyn

Recipe by Patti Shapiro, Kansas City KS

STUFFING:

3 3/4 pounds russet potatoes, peeled, cut into 1" chunks
1/4 cup vegetable oil, (12 oz) 
4 cups onions, diced 
1 pound ground veal 
6 ounces fresh spinach leaves, (about 6 cups packed), chopped 
1/2 cup matzo meal 
2 large eggs, beaten

MEAT:

(1) 11 1/2 pounds whole breast of veal with pocket, for stuffing 
4 shallots, chopped 
2 stalks celery, diced
1 carrot, diced
1 tablespoon tomato paste 

Stuffing preparation: Cook potatoes in large pot of boiling salted water
until tender, about 20 minutes. Drain; return potatoes to same pot and
mash.

Heat oil in heavy large skillet over high heat. Add onions, reduce heat
to medium-low and saute until translucent and golden, about 20 minutes.
Add ground veal and saute until no longer pink, breaking up meat with
back of spoon, about 5 minutes. Add spinach and saute until wilted,
about 2 minutes. Add veal mixture to potatoes and blend well. Mix in
matzo meal. Season stuffing to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.

Veal preparation: Preheat oven to 375 degrees F. 

Season veal pocket with salt and pepper. Spread 5 cups of stuffing
in pocket. Close pocket with small metal skewers or toothpicks. Sprinkle
outside of veal with salt and pepper. 

Place veal in large roasting pan, bone side down. Sprinkle shallots,
celery and carrot around veal; add tomato paste. Cover pan with
heavy-duty foil. 

Spoon remaining stuffing into oiled baking dish. Cover dish with foil;
chill.

Roast veal 3 hours. Uncover veal. Remove separate stuffing from
refrigerator and place in oven. Cook stuffing until hot and continue to
roast veal until top is well browned and veal is very tender, about 45
minutes. 

Transfer veal to large platter. Let stand 15 minutes.

Pour pan juices into large measuring cup. Spoon off fat. Puree pan
juices and vegetables in processor until almost smooth; season with salt
and pepper. Transfer gravy to dish. Slice veal. Serve with gravy and
extra stuffing.

Serves 12

NOTE: Ask the butcher to cut a large pocket in the veal to hold the
stuffing. For a veal breast this size, use a deep roasting pan that's at
least 18 by 12 inches. The Shapiros serve this with a kosher Merlot.

Source: "Entertaining in Style: A Passover Gathering"
         Dorie Greenspan
         BON APPETIT, April 1998

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