Description

Recipe Stuffed Veal Pocket (8-10 servings):
3-4 lbs veal breast with the pocket, 1 lb hashu (Aleppian ground meat and rice mix), 1 tbs ground allspice, 1 tbs kosher salt, 2-3 minced garlic cloves, 1/4 tbs ground white pepper, 3 tbs veggie oil, 1 chopped onion, 4 ribs chopped celery, choice of fava beans, green peas, mushrooms, artichoke hearts, desert truffles (2 lbs). Preheat the oven to 350F. Loosely stuff the pocket with hashu. Place extra stuffing of choice in a parchment envelope. Combine the allspice, salt, garlic, pepper. Rub 1 tbs of the oil all over the veal breast and generously apply allspice mix to it. Saute the onion and celery in the roaster in the 2 tbs of oil for 3 minutes. Sear the veal in the same roaster over medium-high heat for 5 minutes or until lightly brown, turning once. Add the onion-celery mix to the pan, along with the parchment envelope amd 1 cup of water. Cover and braise for 1 hour, basting occasionally. Remove from oven and add any of the optional vegetables to the roaster. Open the envelope of extra stuffing, breaking it with a fork and discarding the parchment paper. Reduce oven temperature to 300F. Add additional ½ cup water and return to the oven. Roast for another 1.5-2 hours.