Entree: Austria – Styria – Gefüllte Kalbsbrust (Rolled and stuffed veal breast braised with vegetables and aromatic stock)

Serving Size: 6

Approximate Time

Prep 50 min

Cook 2 hrs 10 min

Total 3 hrs

Ingredients

- 1 veal breast, boned and butterflied, about 3 lb (1.4 kg)
- 8 oz (225 g) ground pork
- 4 oz (115 g) smoked bacon, diced
- 3 oz (85 g) prosciutto or smoked ham, chopped
- 1 cup (90 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp (45 ml) chopped fresh parsley
- 1 tsp (1 g) dried marjoram or 1 tbsp (3 g) fresh, chopped
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 1 1/2 tsp (8 g) kosher salt, divided
- 1/2 tsp (2.5 g) freshly ground black pepper, divided
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 2 carrots, peeled and cut into 1/2 inch (12 mm) pieces
- 2 celery stalks, cut into 1/2 inch (12 mm) pieces
- 1 medium onion, quartered
- 1 cup (240 ml) dry white wine (Styria regional if available)
- 3 cups (720 ml) beef or veal stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 tbsp (15 ml) Styrian pumpkin seed oil for finishing (optional)
- Salt and pepper to taste for finishing

Instructions

1. Soak breadcrumbs in milk until softened, then squeeze lightly to remove excess milk and place in a mixing bowl.
2. Sauté the chopped onion, diced bacon, and minced garlic in 1 tbsp (15 ml) oil over medium heat until softened and beginning to brown; cool slightly.
3. Combine the soaked breadcrumbs, ground pork, prosciutto, sautéed onion/bacon mixture, egg, parsley, marjoram, nutmeg, 1 tsp (5 g) salt and 1/4 tsp (1.25 g) pepper. Mix until evenly combined to form the forcemeat.
4. Lay the butterflied veal breast flat on a work surface, season lightly with salt and pepper, and spread the forcemeat evenly over the interior, leaving a 1/2 inch (12 mm) border. Roll tightly from one long edge into a roulade and tie at 1-inch (2.5 cm) intervals with kitchen twine.
5. Preheat oven to 325°F (160°C). Heat 1 tbsp (15 ml) oil and 2 tbsp (30 g) butter in a large ovenproof casserole over medium-high heat. Brown the roulade on all sides until well caramelized, about 8–10 minutes total; remove and set aside.
6. In the same casserole add carrots, celery, and quartered onion; sauté 5–7 minutes until lightly browned. Deglaze with the white wine, scraping up browned bits, then add the stock, bay leaves, and thyme.
7. Return the roulade to the casserole, bring to a gentle simmer, cover, and transfer to the oven. Braise until the veal is tender and cooked through, about 1 1/2 to 2 hours.
8. Remove the roulade to a cutting board and tent with foil to rest. Strain the braising liquid into a saucepan, discard solids, and reduce over medium heat until slightly thickened; adjust seasoning with salt and pepper.
9. Slice the roulade into 1/2 inch (12 mm) slices. Serve arranged on a platter or individual plates, spoon sauce over, and drizzle sparingly with pumpkin seed oil if using. Garnish with chopped parsley.
10. Serve with boiled potatoes, buttered spaetzle, or warm rustic bread and a glass of Styrian white wine.