Baked Veal Brisket
Recipe second for 6 people based on Veal with tomato - cooking method oven.
Preparation:
Preparation: Boil the broth with the addition of tomato paste and butter. Burn the breadcrumbs, add the two eggs, the Parmesan, the nutmeg and a pinch of salt. Stuff the brisket, sew up the opening, and after having seasoned it with chopped rosemary and sage, salt, butter and oil, salt it and put it in the oven at about 180-200 degrees, taking care of the cooking, turning it over and basting it with the its sauce so that it is well browned on all sides.
Ingredients:
Ingredients: 800 G Boneless Veal Tip With Pocket - 50 G Butter - 3 Tablespoons Olive Oil - Sage - Rosemary - Salt - For the Stuffing: - 60 G Breadcrumbs - 120 G Grated Parmesan Cheese - 2 Eggs - 30 G Butter - 1 Double Teaspoon Tomato Paste - 1 Cup Meat Broth - 1 Pinch Grated Nutmeg - Salt
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