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apricot veal brisket

In our family we always looked forward to this special occasion dish which was lovingly made by my mother. I have updated it a bit (note the addition of liqueur) but it is still the same recipe inspired and created by my mom. One big difference is that she used to hand-sew the stuffing into the veal pocket. I use my trusty silicone bands.

Ingredients

5 lb. Veal brisket, with a deep pocket
1 bag dried apricots
1 12 ounce jar apricot preserves
1/4 cup apricot liqueur
½ teaspoon each garlic powder, black pepper, paprika

Soak apricots in water to softened, approximately 2 hours or more
Drain; then add apricots to liqueur and jam-- set aside

Stuffing Ingredients
½ cup olive oil
2-3 medium onions, chopped
6 pieces of celery, chopped
½ cup mushrooms, chopped
½ cup fresh parsley, chopped
2 cups bread crumbs, small croutons or matzo farfel
1 egg
¼ teaspoon each garlic powder, paprika and black pepper

Directions

Veal directions
Rinse and dry veal roast--Place in large roasting pan 
Season with paprika, garlic and pepper- If using stuffing, sppon it into the veal pocket, and tie together with silicon bands.
Add about 1 cup of water or vegetable broth to roasting pan
Cover all with a layer of parchment and then aluminum foil
Bake at 325 for about 2 hours - Drain most of grease/gravy
Pour 2/3 of apricot mixture over veal
Cover again- Bake until tender about another hour
Uncover and bake about 30-45 minutes more
Let cool thoroughly—or refrigerate overnight. Then slice between the bones
To serve-- reheat with loose foil cover. Pour rest of apricot sauce over about ½ hr before serving

Stuffing Directions
In a large fry pan, sauté vegetables and parsley in olive oil until translucent and softened
Separately, boil about 3 cups liquid - use water or mixture of vegetable broth, chicken broth and water
Add bread crumbs, croutons or matzoh farfel to fry pan; stir in hot liquid
Mix with spoon until all moistened; Cool for about half hour
Beat one egg and mix in gently; add paprika, pepper and garlic to taste
Stuff raw veal – and fasten with silicone bands (My mom used to sew this with coarse thread). Roast immediately
If you want to serve the stuffing on the side instead of in the veal, simply spoon it into an oven proof dish; lightly cover with parchment and then foil and bake about 35 minutes at 350.

Notes

We ask the butcher to crack the bones so slicing between the bones becomes an easy task.
Serves about 8 

 

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