Veal Brisket with Stuffing

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

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

Main course
Gluten-free

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