Boneless veal breast is a superb choice
for a company meal, especially when stuffed with a spicy fruit
filling and braised in Madeira.
1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh gingerroot
1 (4-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water
Combine prunes, lemon peel and ginger
in a small bowl. Unroll veal breast; trim excess surface fat.
Sprinkle evenly with salt. Spread prune mixture evenly over surface.
Roll up veal and tie securely with string.
Heat oil in Dutch oven or other ovenproof
pan. Brown veal on all sides; drain if necessary.
Add wine and water to pan; cover tightly.
Cook at 325°F (160°C) until tender, 2 to 2 1/2 hours.
Transfer to a warm platter; set aside.
Skim fat from pan juices. Bring to a boil
and simmer until reduced by half. Slice veal roll; discard strings.
Spoon sauce over each servine. Garnish with lemon wedges if desired.
Makes 12 servings.
Recipe provided courtesy of Beef Industry
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