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Lemon-Ginger-Prune Veal Roll recipe

Boneless veal breast is a superb choicefor a company meal, especially when stuffed with a spicy fruitfilling and braised in Madeira.

Recipe: Lemon-Ginger-PruneVeal Roll

1 cup chopped prunes
1 tablespoon finely shredded lemon peel
1 tablespoon grated fresh gingerroot
1 (4-pound) boneless veal breast
1/2 teaspoon salt
2 teaspoons vegetable oil
2/3 cup Madeira wine
1/3 cup water

  • Combine prunes, lemon peel and gingerin a small bowl. Unroll veal breast; trim excess surface fat.Sprinkle evenly with salt. Spread prune mixture evenly over surface.Roll up veal and tie securely with string.
  • Heat oil in Dutch oven or other ovenproofpan. Brown veal on all sides; drain if necessary.
  • Add wine and water to pan; cover tightly.Cook at 325°F (160°C) until tender, 2 to 2 1/2 hours.Transfer to a warm platter; set aside.
  • Skim fat from pan juices. Bring to a boiland simmer until reduced by half. Slice veal roll; discard strings.Spoon sauce over each servine. Garnish with lemon wedges if desired.

    Makes 12 servings.

    Recipe provided courtesy of Beef IndustryCouncil.

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