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  Added: Apr 07, 2006  •  Visited (778)  •  Print version Print this recipe (87)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Braised Stuffed Veal Roll
(Kalbsrolle)
What You Need:
POACHING STOCK
  • The bones from a leg or breast of veal, sawed into 2-inch lengths
  • 4 cups water
  • ½ cup coarsely chopped onions
  • ½ cup coarsely chopped celery, including the leaves
  • 6 whole black peppercorns
  • 1 small bay leaf

    STUFING
  • 2 slices homemade type fresh white bread
  • 1/3 cup milk
  • 1 tablespoon butter
  • ½ cup finely chopped onions
  • ½ pound ground beef chuck
  • ½ pound fresh sausage meat
  • 1 egg, lightly beaten
  • 3 tablespoons finely chopped parsley
  • 1/8 teaspoon ground nutmeg
  • Salt
  • Freshly ground black pepper
  • 4- to 4½-pound breast of veal, boned and trimmed
  • 3 tablespoons lard

  • How To Cook:
    1. POACHING STOCK: In a heavy 3- to 4-quart saucepan, bring the veal bones and water to a boil over high heat, skimming off any foam and scum that rise to the surface. Add the ½ cup of coarsely chopped onions, the celery, peppercorns and bay leaf, reduce the heat to low and partially cover the pan. Simmer, undisturbed, for 1 hour. Strain the stock through a fine sieve set over a bowl, discarding the bones, vegetables and spices. Set the stock aside.

    2. STUFING: Tear the slices of bread into small pieces and soak them in the milk for 5 minutes, then gently squeeze them and set them aside in a large mixing bowl. In a small skillet, melt the butter over moderate heat. When the foam subsides add ½ cup of finely chopped onions and cook, stirring frequently, for 5 minutes, or until they are soft and transparent but not brown.

    3. With a rubber spatula, scrape the contents of the skillet into the bowl with the bread, and add the beef, sausage meat, egg, parsley, nutmeg, ¼ teaspoon of salt and a few grindings of pepper. Knead the mixture with your hands or beat with a large spoon until all the ingredients are well blended.

    4. Preheat the oven to 325°F. Place the boned veal flat side down on a board. or table, sprinkle it with salt and a few grindings of pepper and, with a knife or spatula, spread the ground-meat stuffing mixture evenly over the veal. Beginning with a wide side, roll up the veal jelly-roll fashion into a thick cylinder. Tie the roll at both ends and in the center with 8-inch lengths of white kitchen cord.

    5. In a heavy flameproof casserole just large enough to hold the roll comfortably, melt the lard over high heat until a light haze forms above it. Add the veal roll and brown it on all sides, regulating the heat so that it browns quickly and evenly without burning. Pour in the reserved stock and bring it to a boil over high heat.

    6. Cover the casserole and transfer it to the middle of the oven. Cook for 1¾ hours, turning the roll over after the first hour. Then remove the cover and cook, basting occasionally with the pan juices, for 30 minutes longer, or until the veal is tender and shows no resistance when pierced with the tip of a small, sharp knife.

    7. To serve hot, carve the veal into ¼-inch slices and arrange them attractively in overlapping layers on a heated platter. Skim and discard the fat from the juices in the casserole, taste for seasoning, and either pour over the veal or serve separately in a sauceboat.

    8. If you would like to make a sauce, measure the skimmed juices. If there is more than 2 cups, boil briskly to reduce it; if there is less, add water. Melt 2 tablespoons of butter over moderate heat and, when the foam subsides, stir in 3 tablespoons of flour. Cook, stirring, over low heat until the flour browns lightly. Gradually add the pan juices, beating vigorously with a whisk until the sauce is smooth and thick. Taste for seasoning.

    9. To serve cold, transfer the veal roll to a loaf pan and pour the degreased cooking juices over it. Cool to room temperature, then refrigerate overnight. When cold, the juices should jell into a light aspic. Serve the veal cut into thin slices.

    10. Traditionally, Kalbsrolleis accompanied by plain boiled potatoes and a selection of boiled or braised vegetables such as peas, leeks, cauliflower, green beans and carrots.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Veal
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Meat & Poultry » Sausage
    Dish » Stew

     





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