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

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

  • Yield:serves 6
  • Active time: 1 hour
  • Total time:4 hours


  • For the Stuffing:
  • 1/2 ounce dried porcini
  • 2 tablespoons grapeseed or canola oil
  • 3 shallots, minced
  • 8 ounces chicken livers
  • 8 ounces prunes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 3 tablespoons minced fresh sage, or 1 tablespoon dried
  • 1/4 cup port
  • 1 1/2 cups breadcrumbs
  • 2 large eggs
  • 6 tablespoons grapeseed or canola oil
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 large onion (about 12 ounces), finely chopped
  • 3 sprigs thyme
  • 1 bay leaf
  • 8 black peppercorns
  • 5 garlic cloves, crushed with the flat of a knife
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups white wine
  • One 5- to 7-pound veal breast, bone in, with pocket
  • Kosher salt
  • 4 cups veal, beef, or chicken stock


  1. 1.

    First make the stuffing: In a small bowl, combine the porcini with 1 cup
    boiling water and soak until soft, about 20 minutes. Strain and chop the
    porcini. Set aside with the water.

  2. 2.

    In a medium skillet, heat 2 tablespoons of the oil over medium heat.
    Add the shallots and sauté, stirring, until translucent, about 5 minutes.
    Add the livers, prunes, porcini, salt, pepper and sage, and sauté, stirring,
    until fragrant, 2 to 3 minutes. Add the port, avert your face, and ignite
    with a grill lighter or match. Cook until almost all of the liquid has
    evaporated, 4 to 5 minutes. Remove half of the prunes and set aside.

  3. 3.

    Transfer the stuffing mixture to a food processor. Combine with the
    breadcrumbs and eggs, and pulse until smooth. Transfer the stuffing to
    a medium bowl, add the remaining prunes and blend. Set aside.

  4. 4.

    Preheat the oven to 350ºF. Add 2 tablespoons of the oil to a roasting
    pan and heat until hot but not smoking. Add the celery, carrots, onion,
    thyme, bay leaf and peppercorns, and sauté, stirring, until soft but not
    brown, 8 to 10 minutes. Add the garlic and sauté 2 minutes. Sprinkle with
    the flour and sauté, stirring, for 2 minutes. Add the wine and reduce by
    half, about 5 minutes. Add the porcini liquid and simmer to blend the
    flavors, about 5 minutes. Transfer to a medium bowl and set aside.

  5. 5.

    Open the veal pocket, stuff with the liver mixture, and secure the open
    side with kitchen twine. Season the veal on all sides with salt.

  6. 6.

    Return the roasting pan to the burners and heat the remaining oil over
    medium heat. Place the veal in the pan, and brown well, turning once,
    15 to 20 minutes. Reduce the heat if the veal begins to burn. Position the
    veal bone-side down and add the reserved vegetable mixture and stock.
    Bring to a boil, cover the pan tightly with foil, and bake until a bone can
    be easily pulled from the roast, 2 1/2 to 3 hours. Transfer the roast to a
    cutting board, tent with foil and let rest for 20 minutes.

  7. 7.

    Meanwhile, strain the pan contents through a fine-mesh strainer into
    a large measuring cup, pressing down the solids. Discard the fat. For a
    chunky sauce, discard the herbs and return the vegetables to the sauce.

  8. 8.

    Remove the bones from the veal, carve and serve with the sauce.