Stuffed veal

How to prepare veal or stuffed skirt .

I am of the opinion that cooking is easy, like that, all of a sudden. Many of you may be thinking that I am wrong, that cooking is very complicated and requires effort.

It is true that some meat recipes have more complicated elaborations than others. That it is not the same to make a French omelette than a brioche , it is true, it is not the same.

But it is also true that, at the user level, we are much more capable of making everyday dishes that are fun and original than we think.

As a sample of what I am telling you is today’s recipe, stuffed beef brisket , in the purest style of my mother and from whom I have learned it.

I remember when I was little I thought that this dish, in addition to being super cool, seemed to me, it had to be very complicated, many of our family parties had the meat roast  or this stuffed meat as protagonists .

The fact that the meat is perfectly rolled up, without it falling apart on the plate, always seemed a mystery to me.

With today’s recipe I want to explain to you how we prepare this type of meat roll at home so that we have it covered.

In addition we have published a special with tips to make the perfect stuffed meat , yummy. Do not miss it.

Preparation of the beef brisket

1. We begin by thoroughly cleaning the piece of meat from the remains of fat that it may have.
2. We stretch it on a work surface, salt the meat slightly on the inside and place all the ingredients of the filling, the bacon, the sliced ​​bell pepper, the cooked eggs and the olives.
3. We roll the skirt until we have a cylinder, trying to keep it as tight as possible.
4. We tie well with the kitchen twine until we make sure that it will not open to us anywhere.
5. In a casserole, which we will then use for the stew, heat a splash of olive oil and brown the roll that we have made with the meat. Take your time to seal the meat well on all its faces. We reserve.
6. In the same casserole, with the rest of the oil that we have used to brown the meat, adding a pinch more if necessary, brown the vegetables.
7. Fry the onion, red pepper, garlic and carrots, with the bay leaf and thyme sprig. It will take about 20 minutes at medium temperature until the vegetables are well cooked.
8. If you then choose to grind the vegetables so that there is a bound sauce, the size, more or less regular, of the cut of the vegetables will not be too important.
9. If, on the contrary, you prefer to leave the garnish of the veal roll with the whole vegetables. I recommend that you chop them regularly and of a small size.

Cooking of stuffed meat and final presentation

1. When we have the vegetables ready we add the white wine and the reserved meat.
2. Let it cook for 2 minutes to evaporate the alcohol and add the peeled and chopped tomato.
3. Add the broth or water, salt and let the stew cook for an hour and a half.
4. At this point we remove the meat and grind the vegetables by passing it through the mash or simply with a mixer.

Final presentation of the stuffed veal

1. A crucial point of this recipe is to wait until the meat is cold. And then proceed to remove the kitchen twine and cut it.
2. With this we will get the pieces to be perfect, without the filling falling out or falling out.
3. We will serve the dish by cutting the meat into not very thick slices and with the sauce on top.
4. We can perfectly prepare the stuffed veal brisket one day before serving.
5. Heat both the meat and the sauce once it is cut.

A tasty recipe that does not need more to be complete than to accompany it with some roasted or fried potatoes watered with part of the sauce, that you enjoy.

You can see all the photos of the step by step  in the next album .

Tips for a meat stuffed with yummy

• If we find a good piece of beef brisket in the butcher shop .  It is time to prepare this recipe. It allows us to make a great dish for a meal with guests at some time in advance without prejudice to its flavor and texture.
• We can use endless fillers for meat. It admits almost anything we want to use, mushrooms, vegetables or other types of meat. And we will always have a complete and very tasty dish.
• The only point that will require some skill will be the moment when we have to tie the roll to make it as closed as possible.
• With a little skill we will have the meat roll well secured, and the rest of the process will be simple.
• As a trick to achieve a final cut of the firm meat and that it does not fall apart, we only have to let the piece of meat cool before untying and slicing it. With these simple guidelines we will have a veal skirt filled with a yummy .
• Although it may seem like a complicated and laborious recipe, it has no more difficulty than tying the meat. The result is perfect for a meal to impress.