Veal stuffed with nuts and orange, in a cocotte

Who said that making stuffed beef was complicated? If you have ever been scared by the idea of ​​preparing stuffed meat for a special occasion, I assure you that with this recipe there is nothing to fear. It is a surprisingly simple recipe , and the result is worthy of any celebration, whether for Christmas or for a family meal where you want to shine.

The key is to prepare it in a Le Creuset cast iron cocotte , which ensures even cooking and juicy, flavorful meat . In addition, the filling with nuts, a touch of garlic and orange is not only delicious, but also gives it that festive and special touch that everyone will expect during these holidays. With a few simple steps, you will have a spectacular dish on the table, with an aroma and presentation that will leave everyone impressed.

If you're looking for an easy roast beef recipe with that special touch for Christmas, this is a sure bet. In addition, preparing it in a cocotte is not only practical, but it enhances the flavours and makes everything simpler . Perfect to be the main dish of any festive lunch or dinner, this stuffed veal will be the centre of attention on the table.

Are you up for it? You'll see that making a stuffed meat recipe is much easier than you imagine, and the result is worth every minute!

Ingredients:

For the minced meat:

• 2 sprigs of rosemary (1 tablespoon of rosemary leaves)
• 2 cloves of garlic
• 40 g hazelnuts
• 40 g of almonds
• 30 g of pine nuts
• The grated peel of 1 orange

For the stew:

• 700 g of open veal fin for stuffing
• 40 g hazelnuts
• 40 g of almonds
• 30 g of pine nuts
• 40 g of plums
• 2-3 oranges
• 100 ml of Brandy
• 100 ml of Sweet Sherry (Pedro Ximénez)
• 1 glass of meat or vegetable broth
• 3 tablespoons of olive oil
• Salt
• Pepper

Preparation:

1. Make a mincemeat of all the ingredients listed (the nuts, rosemary leaves, garlic, and grated zest of one orange). Use a mortar and pestle to pound it, to break up the nuts, mix everything together, and help the orange peel and garlic release their aroma. I don't recommend the electric chopper here, because it's easy to get it too coarse and you easily create nut dust, but if you're going to use one, above all, only give it a few individual pulses, and don't grind it too much (part of the fun of stuffing is finding it in every bite).
2. Open the meat, season it with salt and pepper to taste and cover the entire surface with the minced meat.
3. Roll it up again, tightly to hold the filling in. Tie it with kitchen twine to keep it compact and add a little more salt and pepper to the outside.
4. Place the Le Creuset oval cocotte on the heat at a gentle setting. Add the olive oil and brown the meatloaf on all sides until it acquires a uniform golden colour (this is how you are sealing it).
5. Sprinkle the meat with the Brandy and Sherry, and add the glass of broth. Cover the cocotte and cook over a low heat for 30 minutes.
6. After this time, add the rest of the nuts (almonds, hazelnuts and pine nuts), along with the plums, and cook everything together for another 15 minutes.
7. Add the orange segments in the last few minutes of cooking.
8. Allow the meat to cool slightly before removing the cooking twine.
9. Finally, cut the meat into slices with a long, sharp knife, and enjoy!