Stuffed veal roast (pesach)

4 servings

Ingredients

Quantity Ingredient
STUFFED VEAL ROAST (PESACH)
===========================
1 large Veal Breast (about 6 lb)[ask butcher to cut pocket]
1 each Garlic Clove
x Salt and Pepper to taste
2 eaches Tb Olive Oil
3 eaches Celery Ribs; coarsely chopped
1 medium Onion; chopped
3 eaches Carrots; cut into 1-ich chunks (divided)
1½ cup Dry Kosher For Passover White Wine; divided
½ each Red Pepper, cut into julienne
½ each Green Pepper; cut into julienne
½ pounds Mushrooms; halved; quartered

Directions

Rub veal breast with garlic and lightly season with salt and pepper.

Prepare stuffing. Fill pocket of veal breast with stuffing. Secure openings with skewers. In large, heavy kettle or Dutch oven, heat olive oil over medium-high heat. Add breast and brown well on both sides. Remove breast and spread celery, chopped onion and ⅓ of the carrots over the bottom of the pan. Return veal to the pan over the vegetables. Pour 1 cup of wine over the top. Cook, uncovered, until wine starts to boil and steam. Add remaining ½ cup of wine. Cover and simmer over very low heat about 2 hours or until tender. Uncover and add remaining carrot chunks and mushrooms. Cover and cook 20 minutes longer until carrots are tender. Uncover, add green and red peppers. Cover and cook 15 minutes longer. Remove the breast, slice into ribs and transfer to a warm serving platter with the vegetables.

Spoon a small amount of sauce over meat. STUFFING: 4 c Matzoh Farfel <<***** Continued Next Message *****>> ++- * VbReader 2.22 #549 * "Practice senseless, random acts of kindness." ++- QScan v1.14b / 01-0348 * Origin: FidoNet: CRS Online, Toronto, Ontario (1:229/15) From: Sam Lefkowitz Date: 04-08-95 Subject: Passover Recipes (2)(2/2) ====================================================================== ==== ==== <<***** Split Message. Part 2 Of 2 *****>> 1 c Orange Juice ¼ c Olive Oil 1 ea Garlic Clove; minced ¾ c Onion; chopped ½ c Celery; chopped ½ c Red Pepper; chopped 1 ea Egg In a large bowl, soak farfel in orange juice. In a skillet, heat oil. Saute onion, celery, garlic and red pepper until soft. Add these vegetables to farfel. Stir in egg and salt and pepper to taste. Mix well. Makes 4 servings. From An Article: The Gourmet Touch For Passover Pub: Canadian Jewish News, 6 April, 1995 Submitted By SAM LEFKOWITZ On 04-08-95

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