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Stuffed Veal for Passover

DIRECTIONS

Flavor Step - Crush the kosher salt and garlic together with a mortar and pestle or mix them well in a small bowl. Stir in the ginger and pepper. Rub the mixture all over the veal breast, making sure that the inside of the pocket is well coated. Allow the meat to sit at room temperature, loosely covered, for 2 hours or refrigerate overnight. Do not stuff the veal until you are ready to cook it.
To make the Stuffing: In a large skillet, heat 2 tablespoons of the chicken fat or oil over medium heat. Add the onions and cook until softened, stirring frequently, 5 to 7 minutes. Increase the heat to medium-high and cook until the onions begin to turn golden, about 4 minutes more. Stir in the garlic and cook for 2 minutes. Remove the onions and garlic to a large bowl and set aside.
Heat the remaining 2 tablespoons chicken fat or oil in the pan over high heat and add the mushrooms. Sauté until they have exuded their liquid and begin to color, stirring and tossing frequently, about 6 minutes. Add the mushrooms, along with any liquid, to the onions and garlic. Allow the mixture to cool slightly and add the rest of the stuffing ingredients. Stir everything gently until well combined.
Preheat the oven to 350°F. Stuff the pocket of the veal breast with the stuffing. Do not pack too tightly; allow room for expansion during cooking. Any leftover dressing can be baked in a covered casserole for 30 to 40 minutes. Sew or skewer the pocket closed.
Scatter the remaining chopped onion, the celery, and the carrot over the bottom of a roasting pan just large enough to hold the veal breast. Place the veal on top of the vegetables, pour in the white wine and stock, and cover the pan with foil. Seal the edges as tightly as possible. Roast the veal for 2 hours, then remove the foil.
Roast for another hour, or until the veal is golden brown and fork-tender. Remove from the roasting pan and allow it to rest, loosely covered with foil.
To make a pan sauce, degrease the juices in the pan. Bring to a simmer over medium-high heat and reduce to a syrup. Strain and discard the vegetables. Taste for salt and pepper. Cut the veal into thick slices, between the bones if they've been left in. Moisten each serving with a little of the pan sauce.