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1
Cook onions, carrots, and celery in oil in a wide 3 1/2- to 5-quart heavy pot over moderate heat, stirring occasionally, until vegetables begin to brown, 8 to 10 minutes.
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2
While vegetables are cooking, put matzos in a colander and run under hot water until softened.
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3
Remove pot from heat and transfer half of vegetables to a bowl.
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4
Cool vegetables in bowl 5 minutes, then stir in matzos, parsley, egg, salt, and pepper.
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5
Preheat oven to 350F.
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6
Trim as much excess fat as possible from veal.
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7
Cut a large pocket in veal breast: Beginning at center of thickest side, insert a large knife horizontally and cut into center of veal as evenly as possible, leaving a 1-inch border on 3 sides.
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8
Puree onion, garlic, oil, paprika, salt, and pepper in a food processor or blender.
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9
Put veal breast on a cutting board and rub inside of pocket with 2 tablespoons puree.
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10
Fill pocket loosely with matzo stuffing, leaving a 1-inch border on cut side.
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11
Sew pocket closed with carpet needle and kitchen string.
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12
Pat veal dry and rub both sides with remaining puree.
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13
Put thyme sprigs over vegetables remaining in pot, then top with veal.
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14
Add water and bring to a boil.
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15
Cover pot with lid and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
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16
Transfer veal with a wide metal spatula to a clean cutting board and let stand, loosely covered with foil, 30 minutes.
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17
Discard thyme sprigs and skim any fat from sauce.
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18
Discard string, then cut veal across the grain into 1-inch-thick slices and serve with sauce.
