Braised Stuffed Veal Breast with Porcini Mushrooms

Freezing food is a great way to spend a little extra time making a great dish on your own time frame. Be sure to wrap the dish completely and to not allow air to infiltrate. Thaw the dish in the refrigerator, a kinder, gentler way to keep food safe for consumption and to keep sauces from breaking. Reheat in a low oven, about 275°F, until hot.  

Baking Time: 2 hours 15 minutes 

Preparation Time: 30 minutes 

Level of Difficulty: Easy 

Kashrut Type: Meat 

INGREDIENTS 

(Yields 8 servings) 

2 ounces dried porcini mushrooms 

4 ounces sun-dried tomatoes 

2 cups chicken broth 

3 shallots, minced 

8 garlic cloves, minced 

Extra–virgin olive oil, such as Colavita    

1 (5-pound) veal breast, butterflied (have your butcher do this) 

Kosher salt 

Freshly ground black pepper 

1 cup white wine 

Bouquet garni:  

Several thyme sprigs, parsley stems, bay leaf (all checked for bugs) tied to celery rib  

[A bouquet garni is a bundle of fresh herbs or spices, that are tied together and placed in a pot to enhance the flavor of what you’re cooking. They’re removed later and discarded. A bouquet garni is similar to a sachet.] 

PREPARATION 

1. Preheat oven to 350°F. 

2. Soften porcini mushrooms and sun-dried tomatoes by simmering in 1 cup chicken broth for 10 minutes. Cool and coarsely chop mushrooms and tomatoes. Reserve mushroom-tomato broth. 

3. Heat a Dutch oven or sauté pan lightly coated with evoo. Sauté shallots, garlic, and mushroom mixture for just 2 minutes. Transfer to a bowl and cool briefly. 

4. Spread open veal and season with salt and pepper. Spread mushroom mixture over veal. Roll veal up and tie in several places.  

5. Heat the same pan that was used for browning garlic, lightly coated with evoo. Brown veal on all sides until golden. Add mushroom broth, remaining 1 cup chicken broth, wine, and bouquet garni and cover.  

6. Braise at 350°F for 2 hours. Uncover and continue cooking 15 minutes more until tender. [Braising is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid. It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat.] 

7. Transfer veal to cutting board and loosely tent with foil for 15 minutes. Slice and arrange on platter. Serve with pan juices. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.