Stuffed Veal Brisket
Main Dishes • Armenian
Description
Recipe taken from a cookbook by John Smith, 'Armenian Cuisine' (1960).
Ingredients
- Veal Brisket 35 oz
- Rice 5 oz
- Onion 0 oz
- Orange Bell Peppers 0 oz
- Clarified Butter 5 oz
- Parsley 0 oz
- Ground clove 0 oz
- Cinnamon 0 oz
- Raisins 0 oz
- Chicken Egg 1 piece
- Tomato Puree 0 fl oz
- Ground Black Pepper to taste
- Salt to taste
Step-by-Step Guide
Step 1
Make incisions along the rib bones on the inner side of the veal brisket and remove the breastbone from the cartilage.
Step 2
Cut the membranes along the entire length of the brisket, starting from the thin end, between the outer layer of meat and the layer directly adjacent to the ribs, to create a pocket, and season with salt.
Step 3
Rinse and soak the selected rice, then dry it with a towel, fry it in butter, transfer it to a pot, add hot water (200 g), cover with a lid, and cook on low heat.
Step 4
Finely chop the onion and bell pepper and lightly sauté them separately in butter.
Step 5
In the pot with rice, add the sautéed onion, pepper, finely chopped parsley, raw egg, rinsed raisins, cloves, cinnamon, pepper, salt, and mix thoroughly.
Step 6
Fill the prepared brisket three-quarters full with the filling and sew the edges.
Step 7
Place the stuffed brisket on a greased baking tray, pierce it in several places with a sharp knife, pour over diluted tomato puree, and roast in the oven for 1 to 1.5 hours, periodically basting with the juices that form.
Step 8
Serve the stuffed brisket whole.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!