Boneless veal breast is
a superb choice for a company meal, especially when stuffed with
a spicy fruit filling and braised in Madeira.
Lemon-Ginger-Prune
Veal Roll
- 1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh gingerroot
1 (4-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water
- Combine prunes, lemon
peel and ginger in a small bowl. Unroll veal breast; trim excess
surface fat. Sprinkle evenly with salt. Spread prune mixture
evenly over surface. Roll up veal and tie securely with string.
- Heat oil in Dutch oven
or other ovenproof pan. Brown veal on all sides; drain if necessary.
- Add wine and water to
pan; cover tightly. Cook at 325°F (160°C) until tender,
2 to 2 1/2 hours. Transfer to a warm platter; set aside.
- Skim fat from pan juices.
Bring to a boil and simmer until reduced by half. Slice veal
roll; discard strings. Spoon sauce over each servine. Garnish
with lemon wedges if desired.
Makes 12 servings.
Recipe provided courtesy
of Beef Industry Council.
