Name: Provençal Roasted Garlic-Braised Breast of Veal With Springtime Stuffing, Plus an Ashkenazi
Yield: Yield: 6 to 8 Servings
Cuisine: United States
Ingredients: freshly ground black pepper; 1 cup firmly packed fresh flat-leaf parsley leaves; Juice and grated zest of 1 large lemon; ½ cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains); 2 tablespoons fresh rosemary leaves; 1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed; 1 cup sauvignon blanc or other dry white wine; One 5- to 6-pound veal breast; 1 large egg, beaten; 1 cup firmly packed fresh mint leaves; 1 large bunch of Swiss chard (about 1½ pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed); 1½ cups chicken broth, preferably homemade, or good-quality, low-sodium purchased; ½ cup plus 2 teaspoons olive oil; 4 large garlic cloves, minced (1½ tablespoons), plus 1 whole large head, unpeeled; 1 very large onion, finely chopped (about 2 cups); 1 tablespoon plus 1 teaspoon fresh thyme leaves; Salt

Preparation info

Yield:
6 to 8
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Don’t pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing (see Cook’s Note).

Veal breast is a delectable but somewhat fatty cut of meat. I have my butcher bone it because it is easier to remove most of the fat that way. But leave the bones in, if you prefer—they will add flavor. Just trim most of the fat carefully. The weigh