Active time: 45 min Start to finish: 4 1/2 hr
Makes 6 servings.
INGREDIENTS
- for stuffing
- 2medium onions, chopped
- 3carrots, cut into 1/4-inch dice
- 2celery ribs, cut into 1/4-inch dice
- 1/4cup vegetable oil
- 3(6- by 6-inch) matzos, broken into 1/2-inch pieces
- 2tablespoons chopped fresh flat-leaf parsley leaves
- 1large egg, lightly beaten
- 3/4teaspoon salt
- 1/4teaspoon black pepperfor veal
- 1(3 1/2- to 4-lb) boneless veal breast (1 1/2 inches thick)
- 1small onion, quartered
- 2garlic cloves, smashed
- 1tablespoon vegetable oil
- 2teaspoons paprika (preferably sweet hungarian)
- 1 1/2teaspoons salt
- 1teaspoon black pepper
- 2fresh thyme sprigs
- 1 1/2cups waterspecial equipment:a carpet, darning, or upholstery needle; kitchen string
DIRECTIONS Make stuffing:
Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
While vegetables are cooking, put matzos in a colander and run under hot water until softened.
Remove pot from heat and transfer half of vegetables to a bowl. Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
Prepare veal while stuffing cools:
Preheat oven to 350°F.
Trim as much excess fat as possible from veal. Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
Purée onion, garlic, oil, paprika, salt, and pepper in a food processor or blender. Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons purée. Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side. Sew pocket closed with carpet needle and kitchen string.
Pat veal dry and rub both sides with remaining purée. Put thyme sprigs over vegetables remaining in pot, then top with veal. Add water and bring to a boil.
Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours. Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
Discard thyme sprigs and skim any fat from sauce. Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.
Cooks’ note:
• Veal improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.
