Stuffed Veal Brisket (Veal Pocket)

Recipe Description

Recipe Ingredients

4 to 7 lbs. Veal brisket with “pocket”
salt and pepper to taste
5 or 6 carrots, sliced
4 r 5 stalks celery, sliced
1 large onion sliced
Stuffing:
3 eggs
¾ teaspoon salt
pinch ginger
1 cup boiling water
2 tablespoons melted shortening
1 cup matzo meal

Instructions

Season brisket sauté onion until golden brown. Combine all stuffing ingredients and refrigerate while preparing brisket. (Stuffing may be made day before). Stuff brisket and secure end of pocket with skewers. Place into large roasting pan and cover with all cut-up vegetables. Cover roast and cook in 325° oven for several hours, 5 or 6. baste with juices. Good for Passover. Alternate stuffing: potato pudding or lemon rice.