Stuffed Veal Pocket

Stuffed Veal Pocket

I’m sure there are many of us that grew up with certain recipes that their grandmothers made and probably even their grandmothers before them made. I remember having veal pockets at the Shabbos table as far back as I can remember. It’s always a crowd pleaser, it’s a little more exciting than a traditional brisket, and always makes the house smell like Shabbos is coming. I usually stuff my veal with yummy oniony mashed potatoes. I’m sure others stuff with so many varieties like bread, rice, and even meat. However, my kids have come so accustomed to the yummy juices of the veal and how they interact with the mashed potatoes that I don’t feel the need to try any others. I’m sure this will be a crowd pleaser at your table as well. Best part is that it kind of cooks on it’s own and it’s a perfect set it and forget it dish. I get my veal pockets from Meal Mart/Alle and just be sure to ask the butcher to make a pocket in the veal breast so you can stuff it with some yumminess!

Ingredients

• 1  3-5 lb Meal Mart/Alle veal breast with pocket
• 5-7 large red or yellow potatoes
• 1 extra-large onion chopped small
• Salt
• Pepper
• Paprika
• Garlic powder
• Honey (optional)
• 3 tbsp. oil for frying the onions

Directions

• Fill a large pot with water and add potatoes, cook on high until potatoes are fork tender and almost falling apart.
• Meanwhile In a sauté pan add oil and set flame on medium/ low and caramelize the onions this can take 20 minutes be sure to stir the onions so they don’t burn.
• When potatoes are cooked allow to cool then peel and mash them.
• Add then caramelized onions to the potatoes.
• Add salt and pepper to taste.
• Rinse the veal and pat dry.
• Stuff the veal with the mashed potatoes and place the veal in a roasting pan that’s big enough to hold the veal (I use a 9 by 13 baking dish which is usually large enough).
• Sprinkle pepper, garlic powder, and paprika liberally over the veal.
• Seal the veal in the pan tightly with foil.
• Bake on 225 degrees for at least 8 hours.

I usually put it in the oven in the morning and allow to cook until Shabbos starts.

If you like sweet drizzle honey on the veal in the middle of the cooking time.

The veal should be fall off the bone tender and should melt in your mouth.

Enjoy!!

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Stuffed Veal Pocket

2018-10-07 17:12:05

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Ingredients

1. 1 3-5 lb Meal Mart/Alle veal breast with pocket
2. 5-7 large red or yellow potatoes
3. 1 extra-large onion chopped small
4. Salt
5. Pepper
6. Paprika
7. Garlic powder
8. Honey (optional)
9. 3 tbsp. oil for frying the onions

Instructions

1. Fill a large pot with water and add potatoes, cook on high until potatoes are fork tender and almost falling apart.
2. Meanwhile In a sauté pan add oil and set flame on medium/ low and caramelize the onions this can take 20 minutes be sure to stir the onions so they don’t burn.
3. When potatoes are cooked allow to cool then peel and mash them.
4. Add then caramelized onions to the potatoes.
5. Add salt and pepper to taste.
6. Rinse the veal and pat dry.
7. Stuff the veal with the mashed potatoes and place the veal in a roasting pan that’s big enough to hold the veal (I use a 9 by 13 baking dish which is usually large enough).
8. Sprinkle pepper, garlic powder, and paprika liberally over the veal.
9. Seal the veal in the pan tight with foil.
10. Bake on 225 degrees for at least 8 hours.

By The Kosher Guru

KosherGuru - Bringing Anything and Everything Kosher to the Masses https://thekosherguru.com/