Taidetud Vasikarind - Roast Stuffed Shoulder of Veal

"Truly delicious ethnic veal dish from Estonia. usually served on holidays, special occassions, & specal anniversaries. Tasty & filling!"
 
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Ready In:
2hrs 40mins
Ingredients:
11
Serves:
8
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ingredients

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directions

  • Stuffing: Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 tb salt& 1 ts pepper.
  • Mix with your hands& a large spoon until all ingredients are very well combined then you must vigorously knead this mixture for 3-5 mins.
  • Pre-heat oven to 350 deg-F.
  • Spread the veal skin-side down flat on a table then using a small, sharp knife, make small cuts in the thickest areas of the meat to make it lie even flatter.
  • Cover the veal& with the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
  • Remove cover then sprinkle veal liberally with salt& pepper.
  • Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
  • Lay hard-boiled eggs in a row down the length of stuffing& spread remaining stuffing in a layer over them.
  • Bring one long side of the veal over the filling to the middle& tuck-in the two ends.
  • Bring the other side over the filling to enclose it very well.
  • With kitchen cord, tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
  • Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
  • Pour in 1 1/2 c chicken stock& roast for 2 hrs.
  • basting veal from time-to-time with the juices in pan.
  • When meat is golden brown carefully transfer it to a serving platter then remove& discard cords.
  • Bring juices remaining in pan to a boil over high-heat.
  • If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
  • Scrape into it any bits that may be sticking to bottom& sides of pan.
  • Remove from heat then stir 1/2 cup sour cream into sauce 1 tb at a time.
  • Taste for seasoning& pour into a gravy-boat.
  • Slice veal roll crosswise into 1" rounds& arrange slightly over-lapped along center of a large pre-heated platter.
  • Moisten them with a few tb sauce& serve remaining sauce separately.
  • Usually rolled shoulder of veal is served with crisp fried potato patties.

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