Braised Veal Breast With Herbs Pernod And Tomatoes Recipes

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.

WHOLE ROASTED BREAST OF VEAL

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

BRAISED VEAL BREAST

Steps:

• Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
• Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
• Season the entire roll with salt and freshly ground black pepper.
• Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
• Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
• Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
• Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
• Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
• Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
• Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
• When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
• Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
• Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
• Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

TENDRONS DE VEAU BRAISES (BRAISED BREAST OF VEAL)

Steps:

• Halve each of the six strips of veal crosswise.
• Dredge the breast sections in flour seasoned with salt and pepper.
• Heat the oil in a large cast iron skillet over a medium flame. Add the veal pieces, turning often to brown all over. This should take about 10 minutes.
• Drain the fat from the skillet and add the onions, celery, garlic and carrots. Cook, stirring, for 2 minutes. Add the wine, bay leaf, thyme, chicken stock and tomatoes. Stir, bringing to a boil. Cover, reduce heat and simmer for 2 hours, or until the meat is well cooked.
• Remove the excess fat if necessary. Remove the bay leaf. Serve with buttered noodles, rice or mashed potatoes.