Stuffed Veal Brisket
Transform your next dinner into a gourmet experience with this stuffed veal brisket recipe—a celebration of delicate flavors and tender textures. A butterflied veal brisket is filled with a savory stuffing made from golden breadcrumbs, nutty Parmesan cheese, fresh herbs like parsley and rosemary, and an aromatic sauté of onions and garlic. Rolled and tied for perfect presentation, the brisket is then seared to a beautiful golden brown, deglazed with white wine, and slow-cooked in a rich chicken broth until melt-in-your-mouth tender. Perfect for special occasions or a cozy family feast, this dish is served with its luscious pan juices, bringing a touch of elegance and comfort to your table. Indulge in the ultimate roast centerpiece, brimming with bold flavors and culinary sophistication.
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Ingredients
- 1 piece Veal brisket (about 5 pounds, butterflied)
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 4 cloves Garlic (minced)
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.25 cup Fresh parsley (chopped)
- 1 teaspoon Fresh rosemary (chopped)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Chicken broth
- 0.5 cup White wine
- 2 tablespoons Unsalted butter
- 1 roll Kitchen twine
Directions
Step 1
Preheat your oven to 325°F (165°C).
Step 2
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute.
Step 3
In a large bowl, combine the sautéed onion and garlic with breadcrumbs, Parmesan cheese, parsley, rosemary, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to form the stuffing. If the mixture feels too dry, add a few drops of olive oil or a splash of chicken broth.
Step 4
Lay the butterflied veal brisket flat on a clean surface. Spread the stuffing evenly over the meat, leaving a 1-inch border around the edges.
Step 5
Carefully roll the brisket, starting from the shortest side, into a tight log, enclosing the stuffing. Use kitchen twine to tie the brisket securely at 2-inch intervals, ensuring the stuffing stays inside.
Step 6
Heat the remaining 1 tablespoon of olive oil and the butter in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the veal brisket on all sides until golden brown, about 8 minutes total.
Step 7
Remove the brisket from the skillet and set aside. Deglaze the skillet by adding white wine, scraping the browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Step 8
Add the chicken broth to the skillet and stir. Place the seared veal brisket back into the skillet, ensuring it is partially submerged in the liquid. Cover and transfer to the preheated oven.
Step 9
Bake for 2.5 to 3 hours, basting the brisket with the pan juices every 30 minutes. The meat should be tender, and a thermometer inserted into the thickest part should read 160°F (71°C).
Step 10
Once cooked, remove the brisket from the oven and let it rest for 15 minutes. Remove the kitchen twine and slice the brisket into 1-inch thick slices.
Step 11
Serve the stuffed veal brisket with the pan juices spooned over the top. Enjoy!
Nutrition Facts
| Serving size | (1570.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2741.5 |
| Total Fat 182.5g | 0% |
| Saturated Fat 77.4g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 520.1mg | 0% |
| Sodium 9701.3mg | 0% |
| Total Carbohydrate 115.3g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 17.2g | |
| Protein 153.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1656.5mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 2583.2mg | 0% |
Source of Calories