Braised Veal Breast With Bulb Vegetables Recipes

BRAISED VEAL BREAST WITH BULB VEGETABLES

Steps:

• 1. Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.
• 2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
• 3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
• 4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.

BRAISED VEAL BREAST WITH HERBS, PERNOD, AND TOMATOES

Steps:

• Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
• Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
• Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
• Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.

BRAISED VEAL BREAST

Steps:

• Preheat the oven to 180°F (80°C).
• Mix the cider with the horseradish and salt.
• Wrap the veal breast in a single layer of cheesecloth. Put the veal, bone side up, in a pan large enough to hold the meat and the cider mixture. Pour the cider mixture over the veal and cover the pan with foil. Place in the oven and cook for 19 hours. When the breast is fork-tender, remove the pan from the oven, remove the foil, and allow the veal to cool in the liquid for 1 hour.
• Put on a pair of disposable rubber gloves. Lift the veal out of the liquid and unwrap it. The meat will still be warm and pliable. Remove any bones and cartilage from the meat. Unfold the veal and carefully clean up the meat, pulling out the rubbery connective tissue. Put the cleaned meat back into a rectangle shape and wrap it in plastic. Refrigerate the meat until you're ready to use it.
• Preheat the oven to 180°F (80°C).
• Strain the veal braising liquid into a small saucepan and discard the fat. Warm the liquid over medium-low heat.
• Cut the breast into slices. Arrange the sliced veal in an ovenproof serving dish and pour the warm braising liquid over it. Place the veal in the oven for 15 to 20 minutes, basting the veal occasionally with the sauce, until it is warmed through. Serve immediately.