STUFFED VEAL BRISKET
This makes a terrific Sunday dinner. Adapted from a Norene Gilletz recipe, one of my favourite Canadian cookbook authors.
Provided by Lennie
Categories Veal
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
- In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
- Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
- Place in roasting pan and surround with onion, celery and carrots.
- Pour broth and wine over all, and place cover on roasting pan.
- Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.
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