| Recipes |

honey-glazed stuffed veal pocket

Honey-Glazed Stuffed Veal Pocket

A show-stopping main that will satisfy every palate.

SERVES 6

  • 1 5-lb (212-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
  • 14 tsp black pepper
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 1 log Meal Mart pastrami-stuffed kishke, defrosted RUB
  • 12 Tbsp dried basil
  • 13 Tbsp smoked paprika
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 12 tsp black pepper

GLAZE

  • 1 cup beef broth, or 1 cup water + 1 tsp beef broth powder
  • 12 cup apple juice
  • 14 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 312–4 hours. Remove pan from oven and baste the meat. Allow meat to rest 15 minutes before slicing.

(Originally featured in Family Table, Issue 709)

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