Ingredients
1 4-pound veal shoulder, trimmed of bone and cartilage
10 slices of white bread 1 small and 1 medium onion, minced (keep separate)
1/2 cup of unsalted butter
1 cup watercress, minced
7 sprigs of Italian flat leaf parsley, minced
1 teaspoon of kosher or sea salt
1 teaspoon of freshly ground black pepper
1/2 teaspoon of rosemary
2 carrots, minced
2 stalks of celery, diced
1 cup of beef consomme Flatten the meat to form a rectangle approximately
1/2 thick and set aside.
Directions
- Place the bread slices in a blender or food processor, process into fine crumbs, and set aside.
- In a skillet, saute the small chopped onion in the butter. Transfer to a small bowl, add the bread crumbs , watercress, and seasonings, and mix thoroughly.
- Spread the stuffing evenly over the flattened veal shoulder. Starting at either end of the rectangle, roll the meat and tie securely in several places with cook’s twine.
- In the bottom of a baking pan combine the carrots, celery, and medium onion. Place the veal roll on top of the vegetables and add the beef consomme. Cover the pan, bake at 350 F for 1 hour, remove the cover, and bake an additional 30 minutes. Transfer the veal to a platter, remove the strings, and slice thinly. Serve hot with gravy on the side or chilled.
