Honey-Glazed Stuffed Veal Pocket

A show-stopping main that will satisfy every palate.

SERVES 6

• 1 5-lb (2¹⁄₂-kg) veal breast pocket, bones attached

STUFFING

• 2 Tbsp olive oil
• 1 medium red onion, diced
• 3 cloves garlic, crushed
• 1 4-oz (110-g) pkg sliced shiitake mushrooms
• 1 tsp salt
• ¹⁄₄ tsp black pepper
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 log Meal Mart pastrami-stuffed kishke, defrosted RUB
• ¹⁄₂ Tbsp dried basil
• ¹⁄₃ Tbsp smoked paprika
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¹⁄₂ tsp black pepper

GLAZE

• 1 cup beef broth, or 1 cup water + 1 tsp beef broth powder
• ¹⁄₂ cup apple juice
• ¹⁄₄ cup cider vinegar
• 3 Tbsp honey
• 3 Tbsp sweet chili sauce
• 2 cloves garlic, crushed
• 1 tsp ground mustard

1. Prepare the stuffing: Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté for 7 minutes. Add mushrooms and sauté for an additional 5–7 minutes, stirring occasionally. Season with salt, pepper, soy sauce, and honey. When all the liquid is absorbed, add in the pastrami-stuffed kishke. Break up any large pieces and stir until completely combined.
2. Allow mixture to cool and stuff inside the veal pocket. Place roast in a 9x13- inch (20x30-cm) baking pan.
3. Preheat oven to 350°F (175°C).
4. Combine rub ingredients in a small bowl. Sprinkle evenly over both the top and bottom of the roast.
5. Combine all glaze ingredients in a small bowl. Whisk until smooth. Pour glaze over and around the roast.
6. Cover the pan tightly with aluminum foil and bake for 3¹⁄₂–4 hours. Remove pan from oven and baste the meat. Allow meat to rest 15 minutes before slicing.

(Originally featured in Family Table, Issue 709)