📝 About This Recipe
This majestic centerpiece is a cornerstone of Ashkenazi Passover celebrations, offering a tender, melt-in-your-mouth texture that only slow-braising can achieve. The veal breast is expertly pocketed and filled with a rich, aromatic stuffing of matzo meal, sautéed leeks, and fresh herbs that soak up the succulent meat juices. Finished with a velvety red wine and root vegetable reduction, this dish is a soulful nod to tradition that brings elegance and warmth to any Seder table.
🥗 Ingredients
The Veal
- 5-6 pounds Breast of Veal (bone-in, with a deep pocket cut for stuffing)
- 2 teaspoons Kosher Salt (more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Paprika (sweet Hungarian style)
The Passover Stuffing
- 4 tablespoons Schmaltz or Extra Virgin Olive Oil
- 2 large Leeks (white and light green parts only, finely cleaned and chopped)
- 3 stalks Celery (finely diced)
- 2 cups Matzo Meal (coarse or medium grind)
- 3 large Eggs (lightly beaten)
- 1 cup Chicken Stock (hot, plus more if needed)
- 1/2 cup Fresh Parsley (finely chopped)
Braising Aromatics
- 2 large Yellow Onions (thickly sliced)
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 6 cloves Garlic (smashed)
- 1.5 cups Dry Red Wine (such as Cabernet or Merlot)
- 2 cups Beef or Veal Stock (unsalted)
- 4 sprigs Fresh Thyme
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Pat the veal breast dry with paper towels and season it generously inside the pocket and on the outside with salt, pepper, and paprika.
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2
In a large skillet over medium heat, melt the schmaltz or heat the olive oil. Sauté the leeks and celery for 8-10 minutes until soft and translucent but not browned.
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3
In a large mixing bowl, combine the matzo meal, sautéed vegetables, chopped parsley, and a pinch of salt. Gradually pour in the hot chicken stock and beaten eggs, stirring until a moist, cohesive dressing forms.
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4
Loosely stuff the matzo mixture into the veal pocket. Do not overpack, as the stuffing will expand during cooking. Secure the opening with kitchen twine or metal skewers.
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5
In a large heavy-duty roasting pan or Dutch oven, sear the stuffed veal over medium-high heat for 4-5 minutes per side until a golden-brown crust forms. Remove the veal and set aside.
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6
In the same pan, add the sliced onions, carrots, and garlic. Sauté for 5 minutes to pick up the browned bits (fond) from the bottom of the pan.
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7
Deglaze the pan by pouring in the red wine, scraping the bottom with a wooden spoon. Let the wine reduce by half.
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8
Return the veal to the pan, nestling it among the vegetables. Pour the beef stock around the meat (it should come about halfway up the side of the veal) and add the thyme sprigs.
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9
Cover the pan tightly with a lid or a double layer of heavy-duty aluminum foil. Transfer to the oven.
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10
Braise for 3 to 3.5 hours, basting the meat with the pan juices every 45 minutes, until the veal is fork-tender.
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11
Remove the veal from the pan and place on a carving board; tent loosely with foil and let it rest for at least 20 minutes. This is crucial for clean slicing.
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12
While the meat rests, strain the pan liquids into a saucepan. Skim off excess fat and simmer over medium-high heat for 10 minutes until the sauce thickens into a rich gravy.
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13
To serve, remove the twine/skewers and slice the veal between the ribs. Arrange on a platter with the braised carrots and spoon the hot reduction over the top.
💡 Chef's Tips
Ask your butcher to 'pocket' the veal for you to ensure a clean, deep opening without piercing the meat walls. If the stuffing feels too dry, add an extra splash of stock; if too wet, add a tablespoon more of matzo meal. For the best flavor, make the dish a day in advance, refrigerate, and slice while cold before reheating in the sauce. Avoid over-stuffing the veal, as the matzo expands and can cause the meat to tear or the stuffing to become dense. Use a good quality wine you would actually drink; it makes a significant difference in the depth of the gravy.
🍽️ Serving Suggestions
Serve alongside crispy roasted salt-and-pepper potatoes to soak up the extra gravy. A bright, citrusy gremolata of parsley, lemon zest, and garlic sprinkled over the top adds a fresh contrast. Pair with a side of honey-glazed roasted root vegetables or steamed asparagus. A full-bodied Kosher Mevushal Cabernet Sauvignon complements the richness of the veal perfectly. Start the meal with a classic clear chicken soup with fluffy matzo balls for a traditional Seder experience.