Equipment
Ingredients
Veal
- 1500 g veal breast, boneless, pocket cut for stuffing
- 15 ml olive oil
- 10 g kosher salt
- 5 g black pepper, freshly ground
Sausage Stuffing
- 15 ml olive oil
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 400 g mild italian sausage, casings removed
- 100 g dairy-free breadcrumbs, plain
- 15 g fresh flat-leaf parsley, chopped
- 2 eggs, lightly beaten
- 60 ml chicken stock, low-sodium
Roasting Vegetables and Liquid
- 800 g yukon gold potatoes, peeled and quartered
- 30 ml olive oil
- 120 ml dry white wine
- 240 ml chicken stock, low-sodium
Nutrition (per serving)
Method
Preheat your oven to 165 C or 325 F.
Heat 15ml of olive oil in a large skillet over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.
Add the minced garlic and Italian sausage to the skillet. Cook, breaking the sausage apart with a wooden spoon, until browned and cooked through. Remove from heat and let cool slightly.
In a large mixing bowl, combine the cooled sausage mixture, dairy-free breadcrumbs, chopped parsley, lightly beaten eggs, and 60ml of chicken stock. Mix thoroughly until the stuffing holds together when pressed.
Season the inside of the veal breast pocket and the outside with kosher salt and black pepper. Stuff the pocket evenly with the sausage mixture, taking care not to overfill.
Using butchers twine, tie the open end of the veal breast closed, or tie at 3 centimeter intervals completely around the breast to secure its shape.
Place the roasting pan over medium-high heat on the stove with 15ml of olive oil. Sear the tied veal breast on all sides until a deep golden brown crust forms.
Remove the pan from the heat briefly. Pour in the dry white wine and 240ml of chicken stock, scraping the bottom of the pan to release any browned bits. Cover the pan tightly with aluminum foil.
Transfer the covered roasting pan to the preheated oven. Roast for 1 hour and 30 minutes to slowly break down the tough connective tissues of the veal.
Remove the roasting pan from the oven. Carefully take off the foil. Toss the quartered potatoes with the remaining 30ml of olive oil and scatter them around the veal. Return to the oven uncovered.
Roast uncovered for another 45 to 60 minutes, basting the meat and turning the potatoes occasionally. The dish is done when the potatoes are tender and golden, and the center of the stuffing reaches a safe internal temperature of 74 C or 165 F.
Transfer the veal breast to a cutting board and cover loosely with foil. Let it rest for 15 minutes before removing the twine and slicing. Serve warm with the roasted potatoes and pan juices.
Chef's Notes
- Veal breast is inherently a tough cut rich in connective tissue. The key to making it melt-in-your-mouth tender is the initial covered cooking phase which creates a moist, braise-like environment.
- Browning the sausage separately before incorporating it into the stuffing ensures excellent flavor development and guarantees the pork is safely cooked.
- Do not skip resting the meat. If sliced too soon, the juices will run out, leaving both the meat and the breadcrumb stuffing dry.
- For extra flavor, consider rubbing the inside of the veal pocket with a thin layer of Dijon mustard before adding the stuffing.
Storage
Refrigerator: 3 days — Store in an airtight container. Keep the stuffing, meat, and potatoes together.
Freezer: 2 months — Freeze sliced meat and stuffing with pan juices to retain moisture. Potatoes do not freeze well.
Reheating: Place slices in a baking dish, add a splash of chicken stock, cover tightly with foil, and heat at 150C until warm.
