Fruit Stuffed Veal Roast
Instructions:
Fruit is frequently included in pork stuffings, but many fruits also complement the mild flavor of veal. If you like, use one type of dried fruit, such as apples, pears, or prunes. 2 slices firm white bread, cut into 1â„2-inch cubes 4 teaspoons olive oil 2 shallots, finely chopped 1 garlic clove, finely chopped 1â„2 cup mixed dried fruit, coarsely chopped 2 teaspoons Dijon mustard 3â„4 teaspoon salt 1â„2 teaspoon dried rosemary, crumbled 1 boneless veal shoulder roast (21â„2 pounds) 1â„2 cup chicken broth 1 Golden Delicious apple, peeled, cored, and chopped 1â„4 cup applejack brandy or Calvados 1â„2 cup heavy or whipping cream
Makes 8 main-dish servings. Prep: 35 minutes Roast: 1 hour 20 minutes
- Preheat oven to 375°F. Place bread cubes on cookie sheet and bake until lightly browned, about 5 minutes. Transfer to medium bowl. Turn oven control to 425°F.
- In 1-quart saucepan, heat 2 teaspoons oil over medium heat. Add half of shallots and garlic and cook, stirring, until shallot is tender, about 4 minutes; add to bowl with croutons. Add dried fruit, mustard, 1â„4 teaspoon salt, and 1â„4 teaspoon rosemary; toss to combine.
- Using sharp knife, cut roast lengthwise three-quarters of the way through, being careful not to cut all the way through. Open and spread flat like a book. Spoon fruit mixture on roast, leaving 1-inch border all around. Roll up roast from one long side to enclose filling; tie with string at 1-inch intervals to secure. Rub 1â„4 teaspoon of salt and remaining 1â„4 teaspoon rosemary on veal.
- Place roast in small roasting pan (13" by 9") and roast until lightly browned, about 30 minutes. Turn oven control to 375°F and roast until meat thermometer inserted in center of roast reaches 155°F, about 50 minutes longer. Internal temperature of meat will rise to 160°F (medium) upon standing. Transfer roast to warm platter and let stand 10 minutes to set juices for easier slicing.
- Meanwhile, skim and discard fat from roasting pan. Add broth and heat to boiling, stirring until browned bits are loosened from bottom of pan. Remove from heat and set aside.
- Heat remaining 2 teaspoons oil in small skillet over medium heat. Add remaining shallots and cook, stirring frequently, until tender, about 4 minutes. Add apple and cook, stirring frequently, until tender-crisp, about 4 minutes. Remove from heat and add applejack. Return to heat and cook until liquid has evaporated. Add broth from roasting pan and heat to boiling; boil 3 minutes. Add cream and boil until sauce has slightly thickened, about 5 minutes. Stir in remaining 1â„4 teaspoon salt.
- Slice veal and serve with applejack sauce.