Taidetud Vasikarind - Roast Stuffed Shoulder of Veal

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Truly delicious ethnic veal dish from Estonia. usually served on holidays, special occassions, & specal anniversaries. Tasty & filling!”
2hrs 40mins

Ingredients Nutrition


  1. Stuffing: Combine ground meats in a large mixing bowl then add bread crumbs, onions, water, eggs, 1 tb salt& 1 ts pepper.
  2. 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.
  3. Pre-heat oven to 350 deg-F.
  4. 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.
  5. Cover the veal& with the side of a cleaver or meat mallet, pound meat to a fairly uniform thickness.
  6. Remove cover then sprinkle veal liberally with salt& pepper.
  7. Spread 1/2 the stuffing on the veal, leaving a 2" border of veal exposed all around the sides.
  8. Lay hard-boiled eggs in a row down the length of stuffing& spread remaining stuffing in a layer over them.
  9. Bring one long side of the veal over the filling to the middle& tuck-in the two ends.
  10. Bring the other side over the filling to enclose it very well.
  11. With kitchen cord, tie rolled veal crosswise at 2" intervals, then with more cord tie it lengthwise.
  12. Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
  13. Pour in 1 1/2 c chicken stock& roast for 2 hrs.
  14. basting veal from time-to-time with the juices in pan.
  15. When meat is golden brown carefully transfer it to a serving platter then remove& discard cords.
  16. Bring juices remaining in pan to a boil over high-heat.
  17. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan.
  18. Scrape into it any bits that may be sticking to bottom& sides of pan.
  19. Remove from heat then stir 1/2 cup sour cream into sauce 1 tb at a time.
  20. Taste for seasoning& pour into a gravy-boat.
  21. Slice veal roll crosswise into 1" rounds& arrange slightly over-lapped along center of a large pre-heated platter.
  22. Moisten them with a few tb sauce& serve remaining sauce separately.
  23. Usually rolled shoulder of veal is served with crisp fried potato patties.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a