Provençal Roasted Garlic-Braised Breast of Veal With Springtime Stuffing, Plus an Ashkenazi

Preparation info
  • Yield:

    6 to 8

    • Difficulty


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