Easy Rolled Veal Breast Stuffed with Delicious Goodness

Hello there, fellow food enthusiasts! Today, I am excited to share with you a recipe that I hold close to my heart – Welsh Rolled Stuffed Breast of Veal. This dish is full of rich and bold flavors that will leave you coming back for more. It’s also a perfect dish for special occasions or intimate gatherings.

This dish holds a special place in British cuisine as it is thought to have originated in Wales, where it was a go-to dish for celebrations and family meals. The Welsh Rolled Stuffed Breast of Veal is made by filling the breast of veal with a variety of ingredients such as ground veal, stuffed pork sausage, crispy fresh bread crumbs, and herbs like thyme, parsley and sage.

What sets this particular recipe apart is the technique of rolling the stuffed breast veal into a cylinder, which elevates this already delicious dish to something truly extraordinary. Not only does the Welsh Rolled Stuffed Breast of Veal taste amazing, but it’s also visually impressive and will be sure to impress your dinner guests.

So, whether you’re looking for a new recipe to add to your repertoire or simply craving some delicious British cuisine, I encourage you to give this Welsh Rolled Stuffed Breast of Veal recipe a try. Trust me, your taste buds won’t regret it!

Why You’ll Love This Recipe

Dear food lovers, let me tell you why you’ll absolutely fall in love with this Welsh Rolled Stuffed Breast of Veal Recipe.

Firstly, it’s a flavorful and hearty dish that will satisfy even the most discerning palate. With a combination of savory ingredients like ground veal, filled pork sausage, fresh bread crumbs, thyme, parsley and bay leaves, this dish has everything you could want from a traditional British recipe.

Secondly, the dish is rolled and stuffed in Welsh style, which means the veal breast is packed with quality ingredients and then rolled to perfection before being cooked to create an excellent texture and flavor.

Thirdly, not only does this recipe produce incredible results, but it’s also versatile enough to allow for some creative substitutions based on personal preferences or dietary restrictions. For example, instead of pork sausage, you can substitute it with a vegetarian alternative or replace the veal with chicken or beef flank steak.

Finally, this recipe is perfect for special occasions such as holidays or big family dinners. It’s an impressive show-stopping main course guaranteed to impress your guests and make them feel incredibly loved and cared for.

Therefore, if you’re looking for a delectable British dish that embodies both tradition and innovation whilst flaunting complexity yet simplicity in its flavors then give this Welsh Rolled Stuffed Breast of Veal Recipe a shot – I assure you that it will be worth every minute spent in the kitchen!

Ingredient List

As a chef specializing in British cuisine, I believe that cooking requires attention to detail, especially when it comes to gathering ingredients. For my Welsh Rolled Stuffed Breast of Veal recipe, here are the ingredients you’ll need:

• One breast of veal (3-4 pounds)
• 1 cup of water
• 12 peppercorns
• 4 sprigs of thyme
• 4 sprigs of parsley
• 2 bay leaves
• 1 celery stalk, roughly chopped
• 1 turnip, roughly chopped
• 4 carrots, roughly chopped
• 2 onions, roughly chopped
• 1/2 cup of butter
• 2 tsp of sage
• 1 onion, chopped
• 1 pound of pork sausage
• Fresh ground black pepper and salt, to taste
• For the stuffing: around 3 cups of bread crumbs made from fresh bread, 1/2 pound of ground veal, one onion finely chopped and sautéed until translucent, one finely chopped onion mixed into the stuffing, one pound of filled pork sausage ground meat, two tablespoons fresh sage leaves chopped, salt and black pepper.

Now that we have our ingredients ready let’s move onto the preparation process.

The Recipe How-To

Now it’s time to roll up our sleeves, grab our aprons, and get cooking! In this section, I’ll walk you through the steps for creating the perfect Welsh rolled stuffed breast of veal. Follow along closely, and soon you will be enjoying a dish that is sure to impress.

Ingredients

Here’s what you will need:

• 1 breast of veal, butterflied and pounded thin
• 1 cup fresh bread crumbs
• 1/2 pound ground veal
• 1/2 pound filled pork sausage, ground
• 1 onion, chopped
• 1/4 cup chopped parsley
• 2 tsp chopped sage leaves
• Salt and fresh ground black pepper, to taste

Preparation

1. Preheat oven to 375°F.
2. In a skillet, melt butter and sauté onions until translucent. Season with salt and black pepper. Add crumbled filled pork sausage to brown it.
3. Add ground veal to the skillet with onions and saute until browned.
4. Remove from heat and mix in the fresh bread crumbs, parsley, and sage leaves. Season with salt and pepper as desired.

Stuffing the Veal Breast

Now that your stuffing is complete, it’s time to move on to preparing the veal breast.

1. Lay your butterflied breast of veal on a cutting board or work surface so that it is open flat.
2. Spread your prepared stuffing mixture over one half of the breast of veal in an even layer.
3. Using the other half of the breast of veal as a cover, roll up the roast tightly like a package (this technique is called “Welsh rolling”).
4. Tie the roast with string every few inches to keep it together securely.

Cooking Method

There are several ways you can cook your Welsh rolled stuffed breast of veal, depending on your preference. Here are two methods.

Sous Vide Method

1. Preheat the water bath to 140°F.
2. Place the rolled stuffed breast of veal in a vacuum-sealed bag and cook for 4 hours in the water bath.
3. Once cooked, remove from the bag and brown it in a hot pan for a few minutes on each side.

Fast Fry or Oven Roasting Wax Paper

1. Cut 2 sheets of wax paper, layer one sheet atop another, and sprinkle with dry thyme leaves and peppercorns.
2. Lay the rolled stuffed veal on top of the seasoned wax paper and cover it with another sheet of seasoned wax paper.
3. Roll up both layers together tightly like a package. Tie off both ends with string to keep it secure
4. Bring 8-10 cups of water, celery stalks, carrots, turnip, Bay Leaves, parsley to boil

Substitutions and Variations

Now that you’re familiar with the basic ingredients and techniques of making Welsh Rolled Stuffed Breast of Veal, let’s explore some substitutions and variations to make this recipe even more versatile and exciting.

One option is to substitute the veal for chicken or turkey breast, which will result in a different but equally delicious taste. If you’d like to try a vegetarian version of the recipe, you could use firm tofu or Portobello mushrooms as a replacement for the meat.

To add some sweetness and depth to the stuffing, you can incorporate diced apples, dried cranberries or apricots, chopped figs or even raisins. This variation adds a surprising twist of flavors to the stuffing and makes it an excellent choice for a holiday meal.

Another variation on traditional Welsh Rolled Stuffed Breast of Veal is to use pork loin instead of veal breast. This substitution will require less cooking time due to the leaner cut, so be mindful of this when preparing.

If you prefer a spicier flavor profile in your dishes, you can swap out the ground veal for spicy chorizo sausage or add extra heat with chopped jalapeños. This substitution gives the dish a southwestern flair that pairs well with Mexican rice or black beans.

Finally, if you’re interested in incorporating some fusion into your meal, try substituting breadcrumbs with panko crumbs, a Japanese-style breadcrumb notorious for its crispy texture. You can also add Asian ingredients like soy sauce, green onions or Chinese Five Spice blend to the stuffing mixture for an eastern twist.

Experimenting with substitutions and variations is all about having fun in the kitchen while personalizing flavors to reflect one’s taste. So feel free to try these variations or substitute different ingredients that excite you!

Serving and Pairing

When it’s time to serve the Welsh Rolled Stuffed Breast of Veal, you’ll want to make sure to plate it in a way that matches the elegance of the dish. The stuffed breast of veal makes for a stunning centerpiece on any dinner table, so it’s worth taking the time for an appealing presentation.

I recommend slicing the roll into thick, even slices with a very sharp knife. Doing this slowly and carefully will ensure that the stuffing inside stays in place and that each serving looks beautiful.

For pairing, I would suggest a full-bodied red wine to complement the richer flavors of the veal and stuffing. A Cabernet Sauvignon or Merlot would both pair well, as would a dry sparkling wine for those who prefer something lighter. If you’re looking for something non-alcoholic, I suggest serving iced water with lemon or orange slices.

To complete the meal, try serving alongside some roasted vegetables such as parsnips, carrots, or Brussels sprouts. These sides balance out the heaviness of the dish and add extra color and nutrition on your plate.

When you’re cooking for guests or family members, it’s always great to see them appreciate your efforts in putting together a delicious dish like Welsh Rolled Stuffed Breast of Veal. By pairing it appropriately and presenting it beautifully, you can turn what might be a regular meal into an extraordinary dining experience.

Make-Ahead, Storing and Reheating

One of the best things about this Welsh Rolled Stuffed Breast of Veal recipe is that you can easily make it ahead of time and store it for later use. The result will still be just as delicious, making it a great option for parties and special occasions.

To make ahead, prepare the dish but don’t bake it. Instead, wrap the veal breast in aluminum foil and keep it in the refrigerator for up to 24 hours before cooking. This will allow the flavors to mingle together, giving the dish a more complex taste.

Likewise, if you have any leftovers, you can store them in an airtight container in your refrigerator for up to three days. When reheating, place the veal breast in a baking dish and cover it with foil. Heat it up in the oven at 325°F for about 20-30 minutes or until hot all the way through.

Pro tip: For a more moist reheated veal breast, add a few tablespoons of water to the baking dish before heating it up. This will create steam and prevent drying out.

Remember that reheating meat has its limitations as it may affect the texture quality of some meats that were cooked sous vide. It’s recommended to consume reheated meat within two days maximum.

With these storage and reheating tips in mind, you can enjoy your Welsh Rolled Stuffed Breast of Veal any day of the week without having to cook it from scratch every time.

Tips for Perfect Results

Making Welsh Rolled Stuffed Breast of Veal may seem challenging, but with the right techniques and tips, you can easily achieve perfect results. Here are some tips to ensure that your dish turns out exceptionally well.

First off, make sure the stuffing is balanced in texture and flavor. Prepare it with fresh bread crumbs, ground veal, chopped onions, and sage. It should have a nice balance of moisture, so it’s not too dry or too wet when cooking. Also, taste the stuffing before placing it in the veal breast to make sure that it is seasoned correctly.

When rolling the stuffed breast of veal, tie it tightly with kitchen twine to maintain its shape while cooking. This will ensure that the filling stays inside and doesn’t come out during the cooking process.

For a flavorful and juicy meat, sear the rolled stuffed breast of veal on all sides for about 15 minutes using butter in a large pan over high heat until browned. Then sprinkle salt and fresh ground black pepper to season.

If you want to save time, you can use sous vide cooking technique for the Welsh Rolled Stuffed Breast of Veal to give it a perfectly even temperature and succulent texture. You can also try using a flavored filling like welsh froise or chicken rarebit instead of sausage for added flair.

Lastly, let your cooked veal rest for at least 10 minutes before slicing to allow its juices and flavors to meld together. This will also help prevent any dryness caused by overcooking or undercooking.

By following these tips, you’ll be able to prepare Welsh Rolled Stuffed Breast of Veal like a pro!

FAQ

Now, let’s move onto item (9) of our recipe article section – FAQ. You may have some questions or uncertainties about this recipe. That is completely normal! I am here to answer the most frequently asked questions so that you can cook this recipe with confidence and ease. So, let’s dive straight in.

What cut is veal breast?

When it comes to cost-effective cuts of meat, veal breast is a top contender. This particular cut originates from the chest and belly of a young calf and has a tendency to be tough and contain excess fat. However, with the right preparation and cooking methods – including braising, stewing, stuffing, or even cooking it as a confit – the meat can become more tender and flavorful.

Bottom Line

In conclusion, if you’re looking for a luxurious yet flavorful British cuisine recipe to impress your family and guests, the Welsh Rolled Stuffed Breast of Veal is the way to go. With an array of unique ingredients and flavors like sage, ground veal, and fresh bread crumbs, this dish will surely tantalize your taste buds. Plus, the versatility of this recipe allows you to experiment with different filling options such as stuffed chicken or flank steak.

Moreover, with tips for perfect results, serving and pairing suggestions, and make-ahead instructions, you can enjoy a stress-free cooking experience. Whether hosting a dinner party or preparing a family meal, this recipe will never disappoint!

In addition to its delicious taste and versatility, this dish also holds historical significance in Welsh cuisine. Known as the “Welsh Froise,” it was traditionally served during festive occasions such as weddings or Christmas.

So why not take culinary inspiration from Wales and give this recipe a try? Whether you’re a seasoned chef or a beginner in the kitchen, the Welsh Rolled Stuffed Breast of Veal is sure to satisfy your cravings for a unique and savory dish.

Don’t hesitate to embark on this culinary journey today!

Print

Welsh Rolled Stuffed Breast of Veal Recipe

Breast of veal filled with pork sausage, ground veal, onions, fresh bread crumbs and sage.

Course Main Course

Cuisine Welsh

Keyword < 4 Hours, European, Meat, Veal, Welsh

Prep Time 15 minutes

Cook Time 3 hours

Calories 550.8kcal

Ingredients

• 4 -5 lbs breasts of veal, boned and pounded flat
• 2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper

FOR THE FILLING

• 1 lb pork sausage
• 1/2 lb ground veal
• 1 cup chopped onion
• 1 cup fresh breadcrumb
• 1 cup chopped onion
• 1/4 teaspoon sage
• 1/4 lb butter (to fry breast of veal)

TO PLACE ON BOTTOM OF DUTCH OVEN

• 3 onions, sliced
• 3 carrots, sliced
• 1 turnip, sliced
• 1 stalk celery, sliced
• 2 bay leaves, finely crushed
• 3 tablespoons minced parsley
• 1/8 teaspoon thyme
• 8 peppercorns
• 2 cups water

Instructions

• Season the veal with the salt and pepper.
• Mix together the pork sausage meat, veal, bread crumbs, 1 cup chopped onion, and sage. Spread on the meat. Roll tight and tie in several places. Melt the butter in a skillet and brown the meat on all sides.
• Spread the sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns on the bottom of a Dutch oven or heavy casserole. Place meat over the vegetables, and pour all the drippings on top. Rinse the skillet with the water and pour over the meat. Cover and cook over low heat 2 1/2 hours or until tender. Transfer meat to a hot platter, and remove the strings. Strain the gravy and pour some over the meat and serve the rest in a sauceboat. Serves 6 to 8.
• Round the World Cookbook.

Nutrition

Serving: 349g | Calories: 550.8kcal | Carbohydrates: 21.5g | Protein: 30.6g | Fat: 37.8g | Saturated Fat: 16.6g | Cholesterol: 151.1mg | Sodium: 1213.1mg | Fiber: 2.8g | Sugar: 6g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.