2½ lb. veal brisket, fat removed (1kg)
1 envelope onion soup mix
½ cup dry white wine 125ml
2 tablespoons tomato paste 30ml
2 cups water 500ml
2 teaspoons paprika 10ml
1 teaspoon dried rosemary 5ml
1-2 cloves garlic, minced
fresh ground pepper to taste
6 red new potatoes, peeled and quartered
6 carrots, peeled and cut into 2 inch (5cm) diagonal slices
2 tablespoons arrowroot 30ml
¼ cup water, white wine or flat beer 60ml

Instructions

Place the veal in a roasting pan and place under broiler until each side is golden brown.Drain any accumulated fat.Preheat the oven to 325°F (160°C).In a separate bowl, combine the onion soup mix and the first measure of water.Pour over the meat in the roasting pan.Spread the tomato paste across the meat.Combine the paprika,rosemary,garlic and pepper sprinkle over the meat.Cover the meat and cook for 90 minutes.

Turn over brisket, baste with the pan juices and continue cooking an additional 30 minutes.Then add the potatoes and carrots.Cook 30-45 more minutes or until both meat and vegetables are tender.
Place meat on a cutting board and carve ½ inch slices, cutting diagonally against the grain.Drain the juices from the roasting pan and pour into small saucepan.In a separate bowl,combine the water, wine or beer with the arrowroot and mix well, dissolving any lumps of arrowroot powder.Add this mixture to the saucepan.Heat until a few bubbles start to form,then reduce heat immediately and cook, stirring constantly.Continue cooking until sauce thickens enough to coat a spoon.Return sliced meat to the roasting pan.Spoon some of the gravy over the meat slices.Cover roasting pan and return the pan to the oven for 15 minutes re-heating.Place heated meat and vegetables on a platter.Pass the remaining gravy separately.

1 Veal Brisket 4-5 lbs. (2kg)
2 cups Onion, sliced 500ml
6 cloves Garlic, unpeeled
5 Carrots, coarsely chopped

Stuffing:
1 large Onion, chopped
4 stalks Celery,chopped
¼ cup Oil 60ml
1 cup Seasoned Breadcrumbs or Matzo Meal 250ml
6 tablespoons Parsley, chopped 90ml
Salt and Pepper
½ cup Water 125ml

Instructions

Preheat oven to 350°F (180°C)

Stuffing
Sauté the chopped onions and celery in oil until soft but not brown.Add bread crumbs (or matzo meal),parsley salt and pepper.Mix well.Add the water to bind the stuffing (you may not need all of it).
Allow to cool before stuffing your veal.Lay your brisket on your cutting board and slice it in half horizontally almost all the way through.Open it up.Spread the stuffing liberally all over the inside.Roll up the brisket and tie with butchers twine.Scatter the onions, garlic and carrots in the bottom of your roasting pan.Place the roast on top of the vegetables and rub it with salt and pepper.Add enough water to the pan to cover the vegetables but not the veal.

Cover the pan with aluminum foil and roast for 2 hours.Uncover and roast for an additional hour or until the top gets nice and brown.At this point you can either remove the roast, let it sit for about 15 minutes, slice and serve,or you can let it cool, slice it and freeze it (with the gravy juices on top).

(2) 6-7pound (2.7-3kg) point-end veal breasts, boned, fat trimmed, bones reserved and cut into pieces
Dried thyme
1½ lbs. medium onions, quartered 680ml
2 tablespoons all purpose flour 30ml
1½ lbs. button mushrooms, thickly sliced 680ml
4 cups chicken stock or canned low-salt broth 1000ml
2 cups dry imported Marsala 500ml
2 ounces dried porcini mushrooms, rinsed, drained 57gr
8 large garlic cloves
¼ teaspoon (generous) ground allspice 1ml
Fresh thyme (optional)

Instructions

Preheat oven to 350°F (180°C) Season veal generously with dried thyme,salt and pepper.Heat heavy large skillet over high heat.Add veal bones and cook until some fat is rendered,turning occasionally, about 5 minutes.Add onions and sauté until brown about 15 minutes.Sprinkle flour over and stir 3 minutes.Transfer mixture to large roasting pan,spreading onions in center and bones around edge.
Add 1 brisket to same skillet and cook until brown, about 5 minutes per side.Transfer brisket to roasting pan and place atop onions.Repeat with second brisket.

Add button mushrooms,stock,Marsala,dried mushrooms,garlic and allspice to same skillet.Bring mixture to boil,scraping up browned bits.Cover tightly with heavy duty foil.Roast until briskets are very tender about 2 hours.Uncover let cool at least 30 minutes.

Transfer briskets to platter. Remove bones from pan and discard.Spoon onions into strainer set over large saucepan.Press onions hard to release juices.Discard onions in strainer.Set mushrooms aside.Strain pan juices in roasting pan into same large saucepan.Spoon fat from top of pan juices and discard.Boil until pan juices coat spoon lightly,about 20 minutes.Return reserved mushrooms to sauce. Season to taste with salt and pepper.

Cut briskets diagonally across grain into thin slices trim fat, if desired.Overlap slices in large casserole.
Spoon mushroom sauce over.(Can be prepared 3 days ahead.Cover with foil and refrigerate.Re-warm covered in 350°F (180°C) oven before continuing, about 45 minutes.Garnish with fresh thyme, if desired,and serve.