Stuffed roasted breast of veal is very common throughout Eastern Europe. It's the stuffing that varies from country to country. Here, I've used kasha -- roasted buckwheat groats -- in the same way you might use bread cubes. Kasha is a popular grain in Poland, Russia, and Ukraine. It's versatile and better for you than white bread because of its higher fiber content and lower glycemic index.
Here are larger pictures of the veal breast and kasha stuffing.
Makes 4-6 servings of Roasted Veal Breast with Mandarin-Orange Kasha Stuffing
Here are larger pictures of the veal breast and kasha stuffing.
Makes 4-6 servings of Roasted Veal Breast with Mandarin-Orange Kasha Stuffing
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:
- Veal:
- 3- to 4-pound veal breast with bones and pocket cut for stuffing
- Salt and pepper
- 2 cloves minced garlic
- .
- Kasha Stuffing:
- 1 cup uncooked kasha
- 1 large beaten egg
- 4 tablespoons (1/2 stick) butter or margarine
- 1 large chopped onion
- 2 ribs chopped celery
- 2 cups hot chicken broth
- 1/4 cup golden raisins
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dry mustard
- 1 (16-ounce) can mandarin oranges, drained, liquid reserved
- Salt and pepper
Preparation:
- Rinse and pat dry the veal breast. Season all sides, including pocket with salt and pepper. Rub top, sides and pocket with minced garlic. Coat a roasting pan with cooking spray and place veal, bone-side down, in pan. Cover and let meat come to room temperature.
- For Stuffing: In a small bowl, combine kasha and egg, and set aside. In large skillet, saute onion and celery in butter until translucent and almost tender. Add the kasha-egg mixture and saute just until grains separate.
- Add raisins, ginger and mustard to broth and mix well. Raise the heat to medium-high and add the broth mixture to the skillet. Mix well, bringing to a boil. Cover, reduce heat to low and cook for 15-20 minutes or until the kasha is tender and the liquid has evaporated. Remove from heat and let cool for 10 minutes.
- Place rack in middle of oven and heat to 400 degrees. Add mandarin orange segments to kasha mixture and adjust seasonings. Loosely stuff pocket in veal breast with mixture. Roast stuffed veal breast, UNCOVERED, for 30 minutes. Reduce heat to 350. Leftover stuffing can be rewarmed and served as a side dish with the roasted meat.
- Baste veal breast with reserved mandarin orange liquid and continue to roast for another 1 to 1 1/2 hours or until tender, basting every 30 minutes.
- Remove from oven and tent loosely with aluminum foil. Let rest 10 minutes before slicing between the bones. Serve with pan juices, if desired.
