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Buy a veal brisket of any size and either have a pocket cut or cut it yourself.
Stuff the brisket with Kishke Stuffing (click here fore recipe) and place in a heavy pot (cast iron is great). Sear over high heat until a bit browned on both sides. Add about an inch of the hot chicken broth and simmer, covered, for an hour. Then put it in a 350°F oven (covered) for another 1 or 2 hours, until tender.
Poster's Notes:
This is how my Mom and Bobbe used to make it and it is just too yummy for words. The stuffing tastes like a kishke and a nice gravy forms. It is wonderful cooked in advance, cooled, sliced and reheated either in the gravy on top of the stove, in the stove or via microwave (which Bobbe never knew from...). My mouth is watering and I just may have to serve this for Rosh Hashanah!!!
I also use this stuffing for chicken, but not turkey.
Posted by Marcia Emanuele
Nutritional Info Per Serving: N/A
I always stuff veal brisket--and it is my absolute favorite dish. I don't make it often, because of the high fat content and the fact that my butcher (and the word butcher is probably stretching it...) doesn't stock it and I need to special order it.