Gefullte Kalbsbrust (Stuffed Veal Breast)

This traditional German Gefullte Kalbsbrust is a hearty, comforting main course perfect for Sunday dinners or special family gatherings. The veal breast, a flavorful cut with brisket attached, is carefully stuffed with a mixture of lean ground beef, pork, fresh breadcrumbs, and aromatic spices like nutmeg and lemon juice. Slow-roasted with herbs including bay leaves, cloves, rosemary, and basil, the meat becomes incredibly tender and juicy. The result is a rich, savory dish with deep, home-style flavors that bring warmth to the table. It requires patience but rewards you with a spectacular centerpiece that is both satisfying and elegant.

Cooking Method: Baking, Roasting

Cuisine: German

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 1579.1

Description

This traditional German Gefullte Kalbsbrust is a hearty, comforting main course perfect for Sunday dinners or special family gatherings. The veal breast, a flavorful cut with brisket attached, is carefully stuffed with a mixture of lean ground beef, pork, fresh breadcrumbs, and aromatic spices like nutmeg and lemon juice. Slow-roasted with herbs including bay leaves, cloves, rosemary, and basil, the meat becomes incredibly tender and juicy. The result is a rich, savory dish with deep, home-style flavors that bring warmth to the table. It requires patience but rewards you with a spectacular centerpiece that is both satisfying and elegant.

Ingredients

1/2 pound Ground Beef; Lean
1/4 pound Ground Pork
1 ea Egg; Large
1 cup Bread Crumbs; Soft
1 tablespoon Lemon Juice
1/8 teaspoon Nutmeg
1/2 teaspoon Salt
1 Pepper; To Taste
4 pound Breast Of Veal; With Brisket
3 tablespoon Shortening
2 teaspoon Paprika
2 ea Bay Leaves
6 ea Cloves; Whole
1/2 teaspoon Rosemary
1/2 teaspoon Basil
2 cup Water

Directions

1
In a bowl, combine the ground beef, ground pork, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper to create the stuffing mixture.
2
Prepare the veal breast by creating a pocket or cavity for the stuffing.
3
Fill the cavity with the meat mixture, then sew the veal closed with kitchen twine or secure with wooden toothpicks or skewers to hold the shape.
4
Brown the stuffed veal breast on all sides in the hot shortening, ensuring a golden crust forms.
5
Sprinkle the paprika over the meat, then add the bay leaves, cloves, rosemary, basil, and water to the casserole.
6
Cover the casserole and place it in a preheated 325&# 194;Â°F (165ÃÂ°C) oven.
7
Roast for approximately 2 hours, or until the veal is fork-tender.
8
Remove from the oven, discard the twine or skewers, and slice the veal before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1579.1kcal

% Daily Value *
Total Fat 61.1g94%
Saturated Fat 20.7g104%
Cholesterol 528.0mg176%
Sodium 3229.9mg135%
Total Carbohydrate 101.1g34%
Dietary Fiber 24.4g98%
Sugars 1.6g
Protein 163.0g326%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the stuffing is cooled slightly if using pre-cooked ingredients, though raw meat mixtures are traditional here. Handle raw meat with care.

If using toothpicks, remove them carefully before serving to avoid choking hazards. Kitchen twine is often easier to manage for large roasts.

The veal breast is a tough cut that benefits from slow, moist cooking. Do not rush the cooking process; the tenderness depends on the long roast time.

You can substitute shortening with butter or vegetable oil for browning.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven with a splash of broth to maintain moisture.

Keywords: veal, roast, stuffed, german, comfort food, brisket, slow cook, dinner, traditional, meat, herbs, family meal, oven baked, savory, protein, holiday, christmas dinner, main course

Read it online: https://www.chefs-mate.com/recipe/gefullte-kalbsbrust-stuffed-veal-breast/