Veal roll stuffed with plums and vegetables

A very versatile recipe

You can fill it with anything. If you don't have a meat, you can substitute it for another. It is eaten both hot and cold. And to accompany it, you have infinite possibilities: from a salad to a handful of pasta or rice, to any combination of vegetables or legumes.

Prepare the meat filling

Open the piece of meat (like the fin) by cutting it lengthwise. Spread it out and salt and pepper it. Top with slices of bacon, slices of boiled egg and pieces of pitted plum. Add carrots and green beans cooked al dente (or whatever you feel like).

Bind and shape the meat

Carefully roll the meat and tie it so that it holds its shape and the filling doesn't come out when you flip it. You can use a mesh or meat net, which are very easy to use, or tie it with kitchen string, turning it several times in the crosswise direction.

Browning the meat and roasting it

Heat oil in a saucepan and brown the meat in it to seal it and not lose its juices. Place it on a cookie sheet. Water it with white wine and water, and bake it at 180º for an hour. Flip every 15 min to cook on all sides.

We love stuffed meat recipes like our veal roll with plums and vegetables. Although it seems otherwise, it has no mystery: it is easy to cook and gives a lot of play. If you don't believe us, carefully follow the step by step in the photo gallery and you will see that it is not complicated at all.

And why do we like it so much? Because you can fill it with practically anything. If you don't have a meat, you can substitute it for another (with turkey, for example, they are also delicious). It can be eaten both hot and cold, so you can have it made well in advance and just take it out of the fridge a few minutes before serving.

And if there is any left over, it will last you for many days for improvised lunches and dinners, or for the container.

Ingredients:

For the meat roll

1 fin of veal
50 g pitted plums
2 carrots
150 g green beans
4 boiled eggs
150 g bacon
White wine
Oil
Pepper
Salt

For the sauce and the side

1 onion
1 apple
2 pears
2 oranges
Flour
Butter
Sugar
Chive

An idea for the sauce and the accompaniment

To accompany our stuffed veal roll, we have opted for an onion sauce and a fruit-based accompaniment. But you can make it from anything: a salad, a little pasta or rice, some roasted vegetables, or some sauteed legumes, for example, and you already have a unique dish.

For the sauce. Poach the chopped onion in a thread of oil, and when it is done add a pinch of flour and the juice from the roast. Stir until the flour is well integrated, cook 5 minutes so that it is not indigestible, and crush.

For the accompaniment. Peel and cut the oranges, pears and apple into wedges. Brown them in a pan with a little butter. Once tender and golden, add a little sugar and let them caramelize. Serve the meat with the fruit and a little chopped chives on top. And a sauce boat with the onion sauce.

Clara trick

To cut the meat well

Slicing is easier when the meat is cold. This way the filling does not fall apart. Then it can be heated in portions, and served with the sauce very hot to finish tempering it.