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Receta Stuffed Veal Roast (Pesach)
by Global Cookbook

Stuffed Veal Roast (Pesach)
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Ingredientes

  • 1 lrg Veal Breast (abt 6 lb)[ask butcher to cut pocket]
  • 1 x Garlic Clove
  •     Salt & Pepper to taste
  • 2 Tbsp. Extra virgin olive oil
  • 3 x Celery Ribs, coarsely minced
  • 1 med Onion, minced
  • 3 x Carrots, cut into 1-ich chunks (divided)
  • 1 1/2 c. Dry Kosher For Passover White Wine, divided
  • 1/2 x Red Pepper, julienned
  • 1/2 x Green Pepper, julienned
  • 1/2 lb Mushrooms, halved, quartered
  • 4 c. Matzoh Farfel
  • 1 c. Orange Juice
  • 1/4 c. Extra virgin olive oil
  • 1 x Garlic Clove, chopped
  • 3/4 c. Onion, minced
  • 1/2 c. Celery, minced
  • 1/2 c. Red Pepper, minced
  • 1 x Egg

Direcciones

  1. Rub veal breast w/garlic & lightly season w/salt & pepper. Prepare stuffing. Fill pocket of veal breast w/stuffing. Secure openings w/skewers. In large, heavy kettle or possibly Dutch oven, heat extra virgin olive oil over medium-high heat. Add in breast & brown well on both sides. Remove breast & spread celery, minced onion & 1/3 of carrots over bottom of pan. Return veal to pan over the vegetables. Pour 1 c. of wine over top. Cook, uncovered, till wine starts to boil & steam. Add in remaining 1/2 c. of wine. Cover & simmer over very low heat abt 2 hrs or possibly till tender. Uncover & add in remaining carrot chunks & mushrooms. Cover & cook 20 mins longer till carrots are tender.
  2. Uncover, add in green & red peppers. Cover & cook 15 mins longer. Remove breast, slice into ribs & transfer to a hot serving platter w/vegetables. Spoon a small amount of sauce over meat.
  3. STUFFING: In a large bowl, soak farfel in orange juice. In a skillet, heat oil. Saute/fry onion, celery, garlic & red pepper till soft. Add in these vegetables to farfel. Stir in egg & salt & pepper to taste. Mix well.