Breast of Veal Stuffed With Apricots,Walnuts &Carrot Tzimes

prep time:: 1 min

Serving size: 1

ingredients

3/4 C dried apricots -- diced
1/2 C fresh orange juice
1 lbs beef or veal chuck -- 1 inch chunks
1 1/4 lbs carrot -- peeled and 1/2 "dice
1 lbs sweet potato (about 2) -- peeled and diced
1/3 C firmly packed brown sugar
3/4 lbs boiling potato (about 3 small) -- peeled and diced
2 medium onions -- chopped
coarse kosher salt
Fresh ground pepper
1/2 C coarsely chopped walnuts
Veal
1 10 lbs Veal breast with bones, long pocket cut
from end to end, room temperature
Wine and Grape Sauce
2 1/2 C dry white kosher wine
2 tbsp fresh lemon juice
2 tbsp shallots -- minced
1 1/4 xupa seedless green grapes

directions

For TZIMMES: Soak apricots in orange juice in small bowl while cooking beef. Put beef chuck in large Dutch oven and cover with cold water. Bring to boil, skimming surface frequently. Add carrots, sweet potatoes, boiling potatoes, onions, sugar and salt. Pour in enough water almost to cover meat and vegetables. Simmer uncovered until knife inserted in center of meat goes through easily, about 75 minutes. (You can do this in the oven)

Strain liquid through fine sieve over saucepam, reserving vegetables and meat. Transfer meat and vegetables to bowl. Boil liquid in heavy small saucepan until reduced to 1 cup. Add to vegetable mixture. Season with pepper. Drain Apricots and add to mixture. Mix in walnuts. Cool Completely.

For VEAL - Preheat oven to 325. Rub inside pocket of veal breast with salt, pepper, and some garlic. Spoon tzimmes into pocket, closing up pocket with skewers. Set veal in large roasting pan. . Rub surface with salt, pepper, remaining garlic and paprika. Cover veal with foil. Roast 1 1/4 hours, adding 1 cup watre to pan ibrowned bits on bottom begin burning. Uncover and cook until meat is tender and outside is golden brown, about 45 minutes.

Remove veal from pan; reserve dripping. Let stand 15 minutes.

Meanwhile prepare SAUCE. Bring wine, lemon juice and shallots to boil in small saucepan. Finely chop grapes in processor. Strain through coarse sieve, pressing with back of spoon to extract all juice. Add juice to wine, boil until reduced by alf. Add Pan dripping and boil until reduced to 2 cups.

Stand veal breast on one long side with bones facing up. Slice meat fro bone in one long piece using heavy sharp knife. Transfer veal to platter. Spoon some sauce over. Serve, passing remaining sauce separately.

I HAD THE BUTCHER DO THE SLIT. HE EVEN SEWED IT FOR ME AFTER I FILLED IT.

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Per Serving (excluding unknown items): 886 Calories; 2g Fat (1.9% calories from fat); 13g Protein; 221g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 226mg Sodium. Exchanges: 14 Vegetable; 5 Fruit; 4 1/2 Other Carbohydrates.

NOTES : Delicious, but time consuming.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Irene Smith