Gefullte Kalbbrust (Ashkenazic Stuffed Veal Breast)

May 11, 2023May 11, 20230 1
Delectable Gefullte Kalbbrust - Ashkenazic Stuffed Veal Breast recipe
in Meat

Prep

45 min

Cook

210 min

Ready In

255 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

5 -8 lbs veal roast , breast , cut with a pocket , bones between the ribs cracked
salt
ground black pepper
vegetable oil or olive oil , for brushing
4 medium carrots , cut into 1 inch pieces
4 stalks celery , cut into 1 inch pieces
3 large potatoes , cut into chunks
1 large onion , cut into chunks
6 slices slightly stale challah or 6 slices white bread
water
1 egg , lightly beaten
1 teaspoon salt , about
1 teaspoon paprika
1/8 teaspoon dried thyme
ground black pepper
3 tablespoons vegetable oil or 3 tablespoons schmaltz
3 stalks celery , chopped
1 medium yellow onion , chopped
1 -2 clove garlic , minced

Nutrision Information

Servings Per Recipe
6-8
Calories
721
Sugar
7g
Fat
50g
Gefullte Kalbbrust, also known as Ashkenazic Stuffed Veal Breast, is a delicious German recipe that has been around for generations. The recipe consists of a pocket cut into the veal breast, stuffed with bread, vegetables, and a variety of spices, then roasted until tender and flavorful. The result is a dish that is perfect for special occasions or dinner parties and is sure to impress your guests. The filling of the pocket can be customized to your liking. Gefullte Kalbbrust is traditionally served with potatoes and a side salad.

Instructions

1.Preheat the oven to 325 degrees F.
2.Season the inside of the pocket with salt and black pepper.
3.Brush the outside of the pocket with oil.
4.In a roasting pan, place the carrots, celery, potatoes, and onion in the bottom.
5.Stuff the pocket with challah slices or white bread, using enough to fill it.
6.Fill the pocket with water and add the beaten egg, salt, paprika, dried thyme, and black pepper.
7.Mix the vegetable oil or schmaltz in a skillet, adding the celery, onion, and garlic, then cook over low heat until soft.
8.Add the mixture to the soaked bread inside the pocket and combine.
9.Place the meat in the roasting pan, seasoning with salt and black pepper, and brush with oil or schmaltz.
10.Cover with foil and roast for 2 1/2 to 3 1/2 hours until the meat is tender and brown.

PROS

This recipe results in tender and succulent veal breast meat with a delicious stuffing.

The dish is perfect to serve for special occasions or dinner parties.

CONS

Veal is not recommended if you are on a low-fat diet or do not eat meat.

The dish requires some prep time and a longer cooking time, making it a bit challenging for beginners to cook.

HEALTH & BENEFITS

Veal breast meat is rich in protein and essential nutrients such as B vitamins, iron, and zinc.
Veal meat is also leaner compared to other meats and low in calories.
The vegetables used in the recipe add a variety of vitamins and minerals to the dish.

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