“Rubeh is the Arabic word for beautiful cut of meat. We always serve this on Rosh Hashanah” —Aliza

4-pound veal breast pocket, bone in, slit open to make a pocket (ask your butcher to do this)
2-4 cans desert truffles, rinsed and drained (avail-able at Middle Eastern groceries) or 3 pounds fresh button mushrooms, cleaned
Salt and allspice, for sprinkling
2 tablespoons oil, plus additional for drizzling

⅓ cup medium grain rice, rinsed and dried
¾ pound extra lean ground beef
½ teaspoon cinnamon
1 teaspoon allspice
2 tablespoons vegetable oil
1 teaspoon salt

  1. Prepare the filling. Combine ground beef, rice, cinnamon, allspice, oil, and salt in a bowl and mix well. Stuff veal pocket loosely with filling.
  2. Season outside of veal pocket with salt and allspice. Drizzle with oil. Massage seasoning all around the veal pocket.
  3. Heat 2 tablespoons oil in a large sauté pan over medium heat. When oil is hot, add veal and sear for 5 minutes per side, being careful not to let the filling come out.
  4. Transfer veal pocket to a slow cooker. Add truffles or mushrooms. Sprinkle with an additional teaspoon of salt, allspice, and a tablespoon of oil.
  5. Cook on low for 6-8 hours or high for 4 hours. Slightly uncover slow cooker and cook for an additional hour to allow the pocket to brown.
  6. Let cool and transfer to a platter. Serve truffles or mushrooms around the meat. Pour some of the cooking liquid over the meat and truffles and serve.


Yield: 8-10 servings

For more great recipes, check out this weeks issue of Whisk by Ami