- 1 whole veal breast (bone-in, about 4-5 lbs)
- Kosher salt and black pepper
- 3 tbsp oil, divided
- 3 cups cubed challah or day-old bread, toasted
- 1 cup finely diced onion, sautéed
- 1/2 cup diced celery, sautéed
- 3 garlic cloves, minced
- 1/2 cup chopped fresh parsley, 1 tbsp fresh thyme leaves
- 1/2 cup beef or chicken stock, for moistening stuffing
- 1 cup dry white or red wine
- 2 cups beef or veal stock, for braising
- 2 carrots and 2 celery stalks, roughly chopped, for the braise
Challah-Stuffed Braised Veal Breast
Ingredients
Method
- Preheat the oven to 325°F. In a bowl, combine the toasted bread cubes, sautéed onion and celery, garlic, parsley, and thyme. Moisten with stock until the mixture just holds together when pressed; season well with salt and pepper.
- Season the veal breast all over with salt and pepper, then pack the stuffing into the pocket between the meat layers, securing the opening with butcher's twine or skewers.
- Heat 2 tbsp oil in a large roasting pan or Dutch oven over medium-high heat and sear the stuffed breast on both sides until deeply browned, about 5-6 minutes per side.
- Remove the breast and add the remaining oil along with the chopped carrots and celery, sautéing 4-5 minutes until lightly colored.
- Pour in the wine to deglaze, scraping up the browned bits, and simmer 3-4 minutes.
- Add the braising stock, nestle the breast back in on top of the vegetables, cover tightly, and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender.
- Transfer the breast to a cutting board and rest 15 minutes before slicing between the ribs.
- Strain the pan juices, skim the fat, and reduce over high heat until slightly thickened into a sauce.
- Slice the stuffed breast and serve fanned out with the reduced pan sauce spooned over the top.
Chef's tip
Let the stuffed breast rest well before slicing — cutting too soon lets the stuffing spill out instead of staying packed in each slice.
