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  Added: Apr 07, 2006  •  Visited (270)  •  Print version Print this recipe (28)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Veal Roast Stuffed With Kidney
(Kalbsnierenbraten)
What You Need:
  • ½ cup finely chopped onions
  • ½ cup finely chopped carrots
  • ½ cup finely chopped celery (stalk only)
  • 3 cups fresh beef or chicken stock, or 1½ cups canned beef or chicken stock combined with 1½ cups water
  • 1 tablespoon cornstarch
  • 3 tablespoons cold water
  • A 6- to 8-ounce veal kidney, peeled and trimmed of fat
  • Salt
  • Freshly ground black pepper
  • ½ teaspoon dried thyme
  • 5-pound loin roast of veal, boned, with some of the flank left on
  • 4 tablespoons lard

  • How To Cook:
    1. Ask your butcher to stuff the veal loin with the kidney, or do it yourself in the following fashion: With a small, sharp knife, split the kidney in half lengthwise and remove all the fat and membrane.

    2. Sprinkle the cut halves liberally with salt and a few grindings of pepper, and firmly press thyme into them. Spread the veal loin out flat, cut side up, and lay the kidney down the center, placing the halves end to end, and overlapping them slightly.

    3. Bring one side of the veal over the kidneys and roll the roast up, jelly-roll fashion, into a long thick cylinder. Tie it at both ends and in two or three places along its length with white kitchen cord. Coat the surface of the veal evenly with 2 tablespoons of lard, and sprinkle it lightly with salt and a few grindings of pepper.

    4. Preheat the oven to 350°F. In a heavy casserole or Dutch oven just large enough to hold the veal comfortably, melt the remaining 2 tablespoons of lard over high heat until it splutters. Reduce the heat to moderate and add the onions, carrots and celery.

    5. Cook, stirring frequently, for 5 minutes, or until the vegetables are soft but not brown. Then place the veal on top of the vegetables, pour in the stock and roast uncovered in the middle of the oven for about 1½ hours, or until it is tender and can easily be pierced with the tip of a small, sharp knife.

    6. Baste it every 15 minutes or so with the cooking juices in the casserole. Transfer the veal to a heated platter and let it rest for 10 minutes or so before carving.

    7. Meanwhile make the sauce in the following fashion: Strain the casserole cooking juices through a fine sieve into a small bowl, pressing down hard on the vegetables with the back of a spoon before discarding them. Skim the fat from the surface.

    8. Measure the liquid and pour it into a small saucepan. If there is more than 2 cups, boil it briskly over high heat until reduced to the required amount; if there is less, add more stock. Dissolve the cornstarch in 3 tablespoons of cold water and pour it slowly into the pan, stirring constantly over moderate heat until the sauce thickens slightly and becomes clear. Taste for seasoning.

    9. To serve, carve the veal into ¼-inch slices; each slice will have a round of kidney in the center. Arrange the slices attractively on a heated platter, overlapping them slightly. Moisten the slices with a few tablespoons of the sauce and serve the rest separately in a sauceboat.
     
    To serve 6 to 8
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Meat & Poultry » Veal
    Dish » Main Course



     




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