FARFEL STUFFED BREAST OF VEAL

Yes, we know- not every one eats veal. But, for those who do, here is a great recipe for stuffed breast of veal:

Farfel is most prevalent in Jewish cuisine.

prep time: 30 min.
bake: 1¾ hours plus standing
servings 8

Ingredients
1 bone-in veal breast with pocket (8 pounds) 5kg
2 celery ribs, chopped
¼ cup chopped onion
¼ cup rendered chicken fat or vegetable oil
4 cups matzo farfel
¼ cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
¼ teaspoon pepper
olive oil

Directions
In a large skillet, sauté celery and onion in chicken fat until tender.
Add farfel; cook and stir over medium heat until lightly browned.
Stir in the parsley.
Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture.
Cook over low heat until liquid is absorbed, stirring occasionally.
Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string.
Place in a shallow greased roasting pan.
Brush veal with oil.
Bake, uncovered, at 350° F (180° C) for 1¾ – 2 hours or until a meat thermometer reads 160° F ( 70° C) for veal and 165° for stuffing, basting occasionally.
Let stand for 10 minutes before slicing.

Recipe Source: tasteofhome.com