Breast Of Veal Stuffed Homemade Kosher Recipe

This recipe is kosher, which means it follows the dietary laws of Jewish tradition. 

Let's get started!

Ingredients:

- 1 breast of veal (about 3 pounds)

- 1 cup breadcrumbs

- 1/2 cup chopped onions

- 1/2 cup chopped celery

- 1/2 cup chopped carrots

- 2 cloves of garlic, minced

- 1/4 cup chopped fresh parsley

- 1/4 cup chopped fresh thyme

- 1/4 cup chopped fresh rosemary

- 1/4 cup chopped fresh sage

- Salt and pepper to taste

- 2 tablespoons olive oil

Serving Size: 

4-6 servings

Nutritional Values (per serving):

- Calories: Approximately 400-500 calories

- Protein: Approximately 40-50 grams

- Carbohydrates: Approximately 20-30 grams

- Fat: Approximately 15-20 grams

- Fiber: Approximately 2-4 grams

Estimated Cooking Time: 

2 hours

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine the breadcrumbs, onions, celery, carrots, garlic, parsley, thyme, rosemary, sage, salt, and pepper. Mix everything together until well combined.

3. Lay the breast of veal flat on a cutting board and season it with salt and pepper. Spread the breadcrumb mixture evenly over the veal, leaving a small border around the edges.

4. Carefully roll up the veal, starting from one end, and secure it with kitchen twine or toothpicks to hold its shape.

5. Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed veal and sear it on all sides until browned, about 5 minutes per side.

6. Transfer the skillet with the veal to the preheated oven and roast for about 1.5 to 2 hours, or until the internal temperature reaches 160°F (71°C). Remember to use an oven mitt when handling the hot skillet!

7. Once cooked, remove the veal from the oven and let it rest for about 10 minutes before slicing. This will help the juices redistribute and keep the meat tender.

8. Remove the kitchen twine or toothpicks, and slice the stuffed veal into thick slices. Serve it with your favorite side dishes like roasted potatoes or steamed vegetables.

Enjoy your homemade stuffed breast of veal Recipe!  It's a nutritious and flavorful meal that will impress your family and friends.

Grab Your PDF Printable Now! Spice up your kitchen and savor every flavor with a fill in cookbook – The blank canvas for your culinary masterpiece!

Boiled Sheep's Head Homemade Kosher Recipe

Boiled Sheep's Head Homemade Kosher Recipe

Alright, let's make a delicious boiled sheep's head dish! This recipe is kosher, which means it follows the dietary laws of Jewish tradition. Don't worry, I'll explain everything step by step.

Ingredients:

- 1 sheep's head

- 2 onions

- 4 carrots

- 4 potatoes

- 2 bay leaves

- Salt and pepper to taste

Serving size: 4 people

Nutritional values (per serving):

- Calories: Approximately 400-500 calories

- Protein: Around 30-40 grams

- Fat: About 20-30 grams

- Carbohydrates: 20-30 grams

Estimated cooking time: 2-3 hours

Instructions:

1. First, we need to clean the sheep's head. Remove any fur or hair from the head and wash it thoroughly under cold water.

2. Place the cleaned sheep's head in a large pot and cover it with water. Bring the water to a boil and let it cook for about 30 minutes. This will help remove any impurities.

3. While the head is boiling, peel and chop the onions, carrots, and potatoes into small pieces. 

4. After 30 minutes, carefully remove the sheep's head from the pot and discard the water. Rinse the pot and place the head back in it.

5. Add the chopped onions, carrots, and potatoes to the pot with the sheep's head. Fill the pot with fresh water until all the ingredients are covered.

6. Add the bay leaves, salt, and pepper to the pot. These will give the dish a nice flavor. Remember, it's always better to start with a little salt and pepper and adjust later if needed.

7. Bring the water to a boil again, then reduce the heat to low. Let the ingredients simmer for about 2-3 hours until the meat is tender and easily falls off the bones. You can check the tenderness by gently pulling on the meat with a fork.

8. Once the meat is cooked, carefully remove the sheep's head from the pot and place it on a serving dish. Use a fork or tongs to separate the meat from the bones. Be cautious as the meat might still be hot.

9. Serve the boiled sheep's head with the cooked vegetables on the side. You can also pour some of the flavorful broth over the dish if you like.

Enjoy your homemade kosher boiled sheep's head! It's a unique and nutritious meal that's rich in protein and flavor. 

Grab Your PDF Printable Now! Spice up your kitchen and savor every flavor with a fill in cookbook – The blank canvas for your culinary masterpiece!

Stewed Knuckle Of Veal Homemade Kosher Recipe

Stewed Knuckle Of Veal Homemade Kosher Recipe

This recipe is kosher, which means it follows the dietary laws of Jewish tradition. Let's get started!

Ingredients:

- 1 knuckle of veal

- 2 onions

- 3 carrots

- 3 celery stalks

- 4 cloves of garlic

- 2 bay leaves

- 1 teaspoon of dried thyme

- Salt and pepper to taste

- 4 cups of water

Serving Size: 4 servings

Nutritional Values (per serving):

- Calories: Approximately 300

- Protein: 30g

- Carbohydrates: 10g

- Fat: 15g

- Fiber: 3g

Estimated Cooking Time: 3 hours

Instructions:

1. First, let's prepare the vegetables. Peel and chop the onions, carrots, and celery into small pieces. Crush the garlic cloves.

2. Heat a large pot over medium heat. Place the knuckle of veal in the pot and sear it on all sides until it turns brown. This will help seal in the flavors.

3. Once the veal is browned, remove it from the pot and set it aside. In the same pot, add the chopped onions, carrots, celery, and crushed garlic. Sauté them for a few minutes until they become slightly tender.

4. Return the veal to the pot and add the bay leaves, dried thyme, salt, and pepper. Pour in the water, making sure the veal is mostly covered.

5. Bring the pot to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 3 hours. This slow cooking process will make the veal tender and flavorful.

6. After 3 hours, check if the veal is cooked through. It should be fork-tender and easily pull apart. If it's not quite there yet, continue simmering for a bit longer.

7. Once the veal is cooked, remove it from the pot and let it rest for a few minutes. Then, slice it into thick pieces.

8. Serve the Stewed Knuckle of Veal with the vegetables and some of the cooking liquid as a sauce. You can also serve it with mashed potatoes or steamed rice for a complete meal.

Enjoy your homemade kosher Stewed Knuckle of Veal! It's a hearty and nutritious dish that will surely impress your family and friends.

Grab Your PDF Printable Now! Spice up your kitchen and savor every flavor with a fill in cookbook – The blank canvas for your culinary masterpiece!