Name: Matzo-Stuffed Breast of Veal
Cook time: 45 min
Total time: 4 1/2 hr
Yield: Makes 6 servings
Ingredients: 2 medium onions, chopped; 3 carrots, cut into 1/4-inch dice; 2 celery ribs, cut into 1/4-inch dice; 1/4 cup vegetable oil; 3 (6- by 6-inch) matzos, broken into 1/2-inch pieces; 2 tablespoons chopped fresh flat-leaf parsley leaves; 1 large egg, lightly beaten; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (3 1/2- to 4-lb) boneless veal breast (1 1/2 inches thick); 1 small onion, quartered; 2 garlic cloves, smashed; 1 tablespoon vegetable oil; 2 teaspoons paprika (preferably sweet Hungarian); 1 1/2 teaspoons salt; 1 teaspoon black pepper; 2 fresh thyme sprigs; 1 1/2 cups water; a carpet, darning, or upholstery needle; kitchen string

Matzo-Stuffed Breast of VealKay Rentschler

Active time: 45 min Start to finish: 4 1/2 hr

Cooks' note:

• Veal improves in flavor if braised 2 days ahead. Cool in sauce, uncovered, then chill, surface covered with parchment paper or wax paper and pot covered with lid. Remove any solidified fat before reheating. Slice cold meat across the grain and reheat in oven with sauce in a shallow baking pan, covered, 45 minutes.

Recipe notes

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