cookbooks

Stuffed Shoulder Of Veal Recipe

Stuffed Shoulder of Veal Recipe

History:
The stuffed shoulder of veal is a classic dish that dates back centuries. This recipe originated in Europe, where veal has long been a popular meat choice. It was a favored dish among the nobility during lavish banquets and has since become a staple in many traditional cuisines.

Fun Facts:
1. Veal is the meat of young calves, typically under three months old. Its tender texture and delicate flavor make it perfect for stuffing.
2. The shoulder of veal is a well-marbled cut of meat, which adds richness to the dish.
3. The concept of stuffing meat dates back to ancient Roman times, where it was used as a way to enhance flavor and moistness.

Recipe:

Ingredients:
- 1 whole shoulder of veal, bone-in
- 2 cups bread crumbs
- 1 tablespoon fresh thyme leaves
- Juice of 1 lemon
- Salt and pepper to taste
- 1 egg, lightly beaten
- 1 cup chopped mushrooms (optional)
- Butcher's twine or kitchen string

Instructions:

1. Preheat the oven to 350°F (175°C).

2. Begin by preparing the stuffing. In a large bowl, combine the bread crumbs, thyme leaves, lemon juice, salt, and pepper. Mix well.

3. If desired, add the chopped mushrooms to the stuffing mixture for an extra depth of flavor.

4. Gently stir in the beaten egg until the stuffing becomes slightly moist and holds together.

5. Lay the shoulder of veal flat on a clean surface and carefully remove the blade. This will create a cavity for the stuffing.

6. Spoon the prepared stuffing into the cavity, making sure to distribute it evenly.

7. Once the stuffing is added, sew up the opening using butcher's twine or kitchen string. This will help the veal retain its shape during cooking.

8. Place the stuffed veal shoulder on a roasting rack, seam-side down, and tie it into a good shape using additional kitchen string.

9. Transfer the roasting rack with the veal to a roasting pan and place it in the preheated oven.

10. Roast the veal for about 2 to 2 1/2 hours, or until it reaches an internal temperature of 145°F (63°C), as measured by a meat thermometer.

11. Occasionally baste the veal with the pan juices, ensuring it stays moist and flavorful.

12. Once cooked, remove the veal from the oven and let it rest for 10 minutes before carving.

13. Remove the kitchen string before carving the stuffed shoulder of veal. It can then be sliced into thick, tender portions.

14. Serve the stuffed shoulder of veal with your favorite side dishes, such as roasted potatoes or steamed vegetables.

Similar Recipe Dishes:
1. Stuffed Pork Shoulder: This recipe follows a similar process using pork shoulder instead of veal. It can be filled with a variety of flavorful stuffings, such as apples, onions, and herbs.
2. Stuffed Chicken Breast: A popular dish in many cuisines, stuffed chicken breast involves filling boneless chicken breasts with a range of savory ingredients, including spinach, cheese, and sun-dried tomatoes.
3. Stuffed Bell Peppers: Here, bell peppers are used as a vessel for a delicious filling made with ground beef or rice, along with vegetables and herbs. They are baked until tender and serve as a delightful main course or side dish.

Whether you're hosting a special occasion or craving a comforting meal, the Stuffed Shoulder of Veal recipe is sure to impress with its succulent flavors and enticing aromas. Enjoy the rich taste and experience a culinary tradition that has stood the test of time.

Vote

1
2
3
4
5

Viewed 2021 times.


Other Recipes from Meats

Stewed Squabs
Yorkshire Steaks
Filet Of Beef A La Rossini
Yorkshire Pudding
Cold Roast Beef Stewed
Lobscouse
Perchero
Stewed Cold Mutton Or Beef
Lamb With Macaroni
Stewed Fresh Tongue
Pork Pie
To Boil A Ham
Mexican Tripe
Pickled Beef Tongue
Pan Roast Beef
An Easy Pot Roast
Pot Roast. Braised Beef
Brisket Of Beef (brustdeckel)
Sauerbraten
Rolled Beef--pot-roasted
Mock Duck
Marrowbones
Roast Beef, No. 1
Roast Beef, No. 2
Roast Beef (russian Style)