Stuffed breast of veal with bacon and buttered shallots

Stuffed breast of veal with bacon and buttered shallots

By
From
Meat
Serves
6
Photographer
Dean Cambray

The breast is a wide, thin piece of meat than can be opened out and stuffed, and then rolled up to create a plump, easy-to-slice log. It benefits from long, slow cooking in a little stock, which keeps it moist and tender. This is my kind of dish, with everything cooked in the one pot, creating its own sauce along the way. Once cooked, you can lift out the veal and reduce the braising liquid to form a thicker sauce. But I usually serve it as is, with tomato-braised beans and plenty of creamy, buttery mash or crusty bread to soak up the juices.

Ingredients

Quantity Ingredient
1 x 1.5kg veal breast
salt
freshly ground black pepper
3 tablespoons olive oil
50g butter
20 shallots
3 cups good-quality veal or chicken stock

Stuffing

Quantity Ingredient
150g butter
2 medium onions, finely diced
4 garlic cloves, crushed
250g smoky bacon, finely diced
2 cups homemade breadcrumbs
1/4 cup parsley, chopped
1 tablespoon thyme, chopped
salt
freshly ground black pepper

Method

  1. To make the stuffing, heat the butter in a heavy-based frying pan over a low–medium heat. Add the onion and garlic and sweat gently for 5 minutes until soft, but not coloured. Add the bacon to the pan and sauté for 3–4 minutes. Stir in the breadcrumbs and herbs and season to taste. Mix everything together well then remove from the heat and leave to cool.
  2. Preheat the oven to 160ºC.
  3. Lay the veal breast out on your work surface and season lightly. Arrange the cooled stuffing down the centre of the meat then roll it up fairly tightly and secure at 5 cm intervals with butcher’s string.
  4. Select a casserole dish that will contain the veal snugly and place over a medium heat. Add the oil and brown the veal on all sides. Transfer the veal to a plate and add the butter to the casserole. Add the shallots and sauté for 5 minutes, turning continuously, until they begin to soften and colour. Add the stock and bubble for a minute or so, then return the veal to the pan. Cover and transfer to the oven for 1½ hours. Remove the lid and baste the veal, then cook for a further hour, covered, until the veal is very tender.
Tags:
Meat
Adrian
Richardson
La
Luna
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