Taidetud Vasikarind

Taidetud Vasikarind Recipe - Traditional Estonian Dish

Region / culture: Estonia | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Taidetud Vasikarind is a traditional Estonian dish that consists of a rolled shoulder of veal filled with a mixture of ground lean veal, pork, and beef, along with bread crumbs, onions, eggs, and seasonings. This dish is a labor of love, requiring careful preparation and cooking techniques to ensure a tender and flavorful result.

History

Taidetud Vasikarind has been a popular dish in Estonia for generations, often served at special occasions and holiday feasts. The combination of tender veal, savory filling, and rich gravy makes it a favorite among Estonians and visitors alike.

Ingredients

0.5 lb (227 g) ground lean veal
0.5 lb (227 g) ground lean pork
0.5 lb (227 g) ground lean beef
0.5 cup white bread crumbs
0.5 cup sour cream
1 cup minced onion
2 cups chicken stock
salt (to taste)
pepper (to taste)
2 eggs
5 lb (2.27 kg) boned shoulder of veal
4 hard-boiled eggs, peeled

How to prepare

Combine ground meats in a large mixing bowl.
Add bread crumbs, onions, water, eggs, 1 tbsp salt, and 1 tsp pepper.
Mix with your hands or with a large spoon until all ingredients are thoroughly combined (you must vigorously knead this mixture for 3-5 minutes).
Preheat oven to 350°F (177°C).
Spread the veal skin-side down flat on a cutting board or shelf using a sharp knife; make small cuts in the thickest areas of the meat to flatten it even more.
Cover the veal with a meat mallet, pressing it to achieve a fairly uniform thickness.
Remove the cover and sprinkle the veal with salt and pepper.
Spread half of the stuffing on the veal, leaving a 2-inch border of veal exposed all around the sides.
Place hard-boiled eggs in a row down the length of the stuffing and spread the remaining stuffing in a layer over them.
Bring one long side of the veal over the filling to the middle and tuck in the two ends.
Bring the other side over the filling to enclose it completely.
Using kitchen cord, tie the rolled veal crosswise at 2-inch intervals, then tie it lengthwise with more cord.
Place the rolled veal seam-side down in a shallow roasting pan large enough to hold it.
Pour in 1.5 cups of chicken stock and roast for 2 hours, basting the veal from time to time with the juices in the pan.
When the meat is golden brown, carefully transfer it to a serving platter and remove and discard the cords.
Bring the remaining juices in the pan to a boil over high heat.
If most of the liquid has cooked away, add the remaining 0.5 cup of chicken broth to the pan.
Scrape any bits that may be sticking to the bottom and sides of the pan into the sauce.
Remove from heat and stir.
Mix 0.5 cup of sour cream into the sauce by adding 1 tbsp at a time.

Serving

Taste for seasoning and pour into a gravy boat.
Slice the veal roll crosswise into 1-inch rounds and arrange them slightly overlapping down the center of a large preheated platter.
Moisten them with a few tablespoons of sauce and serve the remaining sauce separately.
Usually, rolled shoulder of veal is served with crisp fried potato patties.

Variations

Substitute ground chicken or turkey for the ground meats in the filling for a lighter version of the dish.
Add chopped herbs such as parsley or dill to the filling for extra flavor.
Use different seasonings such as paprika or garlic powder to customize the taste of the dish.

Cooking Tips & Tricks

Be sure to thoroughly mix the ground meats and other ingredients for the filling to ensure a cohesive texture.

- Use a meat mallet to flatten the veal and even out the thickness for easier rolling.

- Baste the veal roll with the pan juices during cooking to keep it moist and flavorful.

- Allow the veal roll to rest before slicing to allow the juices to redistribute and ensure a juicy result.

Serving Suggestions

Taidetud Vasikarind is traditionally served with crisp fried potato patties and a side of lingonberry sauce for a complete and delicious meal.

Cooking Techniques

Rolling the veal shoulder with the filling requires careful handling to ensure a tight and even roll.

- Basting the veal roll during cooking helps to keep it moist and flavorful.

- Allowing the veal roll to rest before slicing helps to retain the juices and ensure a tender result.

Ingredient Substitutions

You can use ground lamb or a combination of ground meats such as beef and pork instead of veal for the filling.

- Greek yogurt can be used as a substitute for sour cream in the sauce.

Make Ahead Tips

Taidetud Vasikarind can be prepared in advance up to the point of roasting. Simply cover and refrigerate the rolled veal until ready to cook. This dish is a great option for entertaining as it can be made ahead of time and cooked when needed.

Presentation Ideas

Slice the veal roll into rounds and arrange them on a platter with a drizzle of the sour cream sauce. Garnish with fresh herbs such as parsley or chives for a pop of color.

Pairing Recommendations

Taidetud Vasikarind pairs well with a crisp green salad dressed with a light vinaigrette and a glass of dry white wine such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Leftover Taidetud Vasikarind can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the veal slices in a baking dish with a little chicken stock or water, cover with foil, and bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Each serving of Taidetud Vasikarind contains approximately 350 calories.

Carbohydrates

Each serving of Taidetud Vasikarind contains approximately 10 grams of carbohydrates.

Fats

Each serving of Taidetud Vasikarind contains approximately 20 grams of fats.

Proteins

Each serving of Taidetud Vasikarind contains approximately 30 grams of proteins.

Vitamins and minerals

Taidetud Vasikarind is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains eggs and dairy (sour cream) and may not be suitable for those with allergies to these ingredients.

Summary

Taidetud Vasikarind is a protein-rich dish that provides a good balance of fats and carbohydrates. It is a hearty and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Taidetud Vasikarind is a classic Estonian dish that combines tender veal with a flavorful filling and rich sour cream sauce. This dish is perfect for special occasions and holiday feasts, offering a taste of traditional Estonian cuisine.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Taidetud Vasikarind. It was many years ago when I was just a young girl, eager to learn everything I could about cooking from my grandmother. She was a wonderful cook and had a vast collection of recipes that she had gathered over the years from various places and people. One day, as I was flipping through her old recipe book, I came across a handwritten note tucked away in the pages. It was a recipe for Taidetud Vasikarind, a traditional Estonian dish that I had never heard of before.

Excited to try something new, I asked my grandmother about the recipe. She smiled and told me that it was a dish that her own grandmother used to make for special occasions. She explained that Taidetud Vasikarind was a tender veal roast that was stuffed with a savory mixture of onions, garlic, and fresh herbs before being roasted to perfection. The dish was then served with a rich gravy made from the pan drippings, creating a meal fit for a king.

My grandmother went on to tell me that she had learned the recipe from her own mother when she was a young girl, just like I was now. She recalled fond memories of helping her mother prepare the dish for family gatherings and holidays, and how the aroma of the roasting meat would fill the house with warmth and comfort. As she spoke, I could see the love and nostalgia in her eyes, and I knew that I had to learn how to make Taidetud Vasikarind myself.

With my grandmother's guidance, I set out to gather all the ingredients needed for the recipe. I carefully selected a tender veal roast from the butcher, along with fresh onions, garlic, and herbs from the garden. As I chopped and minced the ingredients, I could feel the connection to my ancestors growing stronger with each passing moment. It was as if I was tapping into a long line of women who had passed down this recipe from generation to generation, each one adding their own touch and flavor to the dish.

Once the veal roast was stuffed and seasoned, I placed it in the oven to roast, the savory aroma filling the kitchen just as my grandmother had described. As the meat cooked, I prepared the gravy, using the pan drippings to create a rich and flavorful sauce that would complement the tender meat perfectly. The entire process was a labor of love, and as I pulled the Taidetud Vasikarind out of the oven and placed it on the table, I knew that I had truly captured the essence of this traditional Estonian dish.

When my family gathered around the table to taste the Taidetud Vasikarind, their eyes lit up with delight as they took their first bite. The meat was tender and juicy, the stuffing bursting with flavor, and the gravy added just the right amount of richness to tie it all together. As we enjoyed the meal together, I couldn't help but feel a sense of pride and accomplishment. I had not only learned how to make a delicious dish, but I had also preserved a piece of my family's history for future generations to enjoy.

In the years that followed, I continued to make Taidetud Vasikarind for special occasions and family gatherings, each time adding my own twist and flair to the recipe while staying true to its traditional roots. I shared the recipe with friends and neighbors, passing on the knowledge and love that my grandmother had shared with me all those years ago. And as I watched others enjoy the dish as much as my own family did, I knew that the legacy of Taidetud Vasikarind would live on for many generations to come.