Stuffed veal brisket

Cut the membranes along the rib bones on the inner side of the veal brisket and remove the breastbone from the cartilage.

Along the entire length of the brisket, starting from its thin end, cut the membranes between the outer layer of meat and the layer directly adjacent to the ribs to create a pocket-like opening and salt it.

Rinse the sorted, washed, and pre-soaked rice with a towel, fry in oil, transfer to a pot, add hot water (200 g), cover with a lid and cook on low heat.

Finely chopped onion and bell pepper should be lightly sautéed separately in oil.

In a pot with rice, add fried onions, peppers, finely chopped parsley, a raw egg, cleaned and washed raisins, cloves, cinnamon, pepper, salt and mix thoroughly.

Fill the prepared brisket three-quarters with stuffing and sew the edges.

Place the stuffed brisket on a greased baking tray, pierce in several places with a sharp knife, pour over diluted tomato puree, and roast for 1-1.5 hours in the oven, periodically basting with the juices.

Serve the stuffed brisket whole.