Roast Veal Stuffed with Dried Apricots and Served with Polenta Balls


2hr 30m
Preparation/cooking time: ca. 60m + Stew in the oven: ca. 90m

Servings
For 8 people


Nutritional Information

Contains 724 Kcal, 65g Protein, 67g Carbohydrates, 17g Fat


Ingredients

  • 2.2 kg roast veal (e.g. neck)
  • 2 tbsp. butter
  • 0.5 dl Grand Marnier
  • 300 g soft dried apricots, coarsely chopped
  • 5 slices toast bread, without crust, cut into small cubes
  • 1 onion, finely chopped
  • 2 clove of garlic, finely chopped
  • 2 tbsp. thyme leaves, finely chopped
  • 1.75 tsp. salt
  • 5 black peppercorns, crushed
  • 1 bunch parsley, finely chopped
  • clarified butter to fry
  • 2 dl white wine
  • 1 dl meat bouillon
  • 1.75 litre water
  • 400 g coarsely ground cornmeal (Polenta Bramata)

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Instructions

  • Ask the butcher to cut the meat for stuffing so that it forms a large, approx. 3 cm thick rectangle.
  • Mix the dried apricots with the Grand Marnier, cover and marinate for about 20 mins. Heat the butter in a frying pan, toast the bread cubes until golden brown, remove. Add a little butter if necessary, sauté the onion, garlic and thyme. Add the dried apricots, season, sauté for approx. 5 mins., allow to cool in a large bowl. Stir in the parsley and croutons. Lay the meat flat, salt, and top with the filling. Roll up from a narrow end, tie with cooking string.
  • Cook: Heat the clarified butter in the casserole dish. Salt the meat, brown for approx. 10 mins., only turning when a crust has formed. Pour in the white wine, stock and Grand Marnier. Cover the meat and cook in the lower half of an oven preheated to 180°C for about 1 1/2 hours, spooning over the liquid from time to time. Remove the meat, cover and leave to stand for approx. 10 mins. before carving. Strain the cooking liquid into a small pan, bring to the boil and reduce to half the amount.
  • Bring the water to the boil with the butter, add salt. Stir in the sweetcorn, simmer for about an hour over a very low heat, stirring occasionally, to form a thick paste. Shape into balls using an ice cream scoop.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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