Name: Veal Brisket with Stuffing
Yield: Yield: 10 servings for a boneless veal shoulder or brisket, or 6 servings for a veal brisket with bones.
Ingredients: 5 to 6 lb (2.3 to 2.7 kg) veal brisket or shoulder (have butcher make a pocket); 3 or 4 cloves garlic; 2 tsp paprika; 2 medium onions; Bread Stuffing or Minced Veal Stuffing; ½ tsp dried thyme; ¼ tsp freshly ground black pepper; 1 tsp dry mustard; 1 to 2 tsp salt (to taste); 8 to 10 potatoes, cut up (optional); 24 baby carrots; ½ cup chicken broth or water; ¼ cup wine (red or white); 3 stalks celery

Preparation info

Yield:
10
servings for a boneless veal shoulder or brisket .

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This tender, tasty brisket is full of flavor!

Ingredients

5 to 6 lb (2.3 to 2.7 kg) veal brisket or shoulder (have butcher make a pocket)
3 or 4

Method

Place roast in a large sprayed roasting pan.

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Remove from processor bowl with a rubber spatula and spread over meat. Rub roast inside and out with garlic and seasonings. Stuff loosely with desired stuffing and fasten with skewers. (If roast is very lean, rub with 1 Tbsp oil.)

Slic

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of