Serious Eats: Recipes

Kosher Revolution's Stuffed Veal Breast with Chicken Livers and Prunes

[Photograph: Antonis Achilleous]

Brisket is an old standby when it comes to Jewish holiday celebrations but after testing out this Stuffed Veal Breast with Chicken Livers and Prunes from Kosher Revolution we'd seriously consider retiring it. There's something about a big, bone-in roast stuffed with a rich filling of livers and prunes that just feels like a special occasion. It's big, regal in presentation, and tastes like the holidays.

Veal breast is an exceedingly fatty cut that makes it a perfect candidate for a low, slow braise. The fat renders, leaving the meat incredibly juicy, run through with bits of melting fat. And the stuffing? Well, combining dried fruit, chicken livers, and port leaves you with a dense stuffing that tastes almost medieval, rich, hearty, and totally soul satisfying.

As always with our Cook the Book feature, we have five (5) copies of Kosher Revolution to give away this week.

Adapted from Kosher Revolution by Geila Hocherman and Arthur Boehm. Copyright © 2011. Published by Kyle Books. Available wherever books are sold. All Rights Reserved

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