Best Braised Veal Breast Recipes

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STUFFED BRAISED VEAL BREAST



Stuffed Braised Veal Breast image

Provided by Anne Burrell

Categories     main-dish

Time 3h50m

Yield 4 to 6 servings

Number Of Ingredients 15

Extra-virgin olive oil
7 cloves garlic, 4 whole and 3 smashed and finely chopped
Crushed red pepper
1 1/2 pounds fresh baby spinach
Kosher salt
2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well
1/2 cup grated Parmigiano
One 3 to 4-pound veal breast
5 to 8 slices prosciutto
2 large onions, thinly sliced
2 sprigs fresh rosemary, picked and finely chopped
1 cup dry white wine
4 cups chicken stock
2 bay leaves
1 fresh thyme bundle

Steps:

  • Preheat the oven to 400 degrees F.
  • Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
  • Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
  • Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
  • Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
  • Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
  • Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
  • Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
  • Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
  • Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
  • Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
  • Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
  • Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
  • Slice the veal into medallions and serve with the braising liquid and onions.
  • Wine Pairing Suggestion: Gavi

BRAISED VEAL BREAST



Braised Veal Breast image

Make and share this Braised Veal Breast recipe from Food.com.

Provided by ilovechocolate

Categories     Veal

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 lbs boneless breasts of veal
2 tablespoons canola oil
1 small onion, chopped
2 small carrots, peeled and chopped
2 celery ribs, chopped
2 -3 garlic cloves, peeled and minced
1 cup dry white wine
3 -4 cups chicken stock
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
salt
fresh ground black pepper

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.

BRAISED STUFFED BREAST OF VEAL



Braised Stuffed Breast Of Veal image

Provided by Tom Colicchio

Categories     dinner, project, roasts, main course

Time 5h

Yield 12 servings

Number Of Ingredients 16

1 head garlic
5 to 6 tablespoons extra virgin olive oil
Leaves from 2 large bunches white Swiss chard, rinsed and drained
Salt
1/4 pound prosciutto di Parma
1/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper to taste
1 whole 10- to 12-pound breast of veal, boned
4 sprigs fresh thyme
2 tablespoons finely chopped flat-leaf parsley
2 carrots, quartered
2 onions, quartered
1 leek, quartered
1 stalk celery, quartered
12 cups liquid: light veal or chicken stock or water, or a blend
Herbed vinaigrette, salsa verde or aioli, optional

Steps:

  • Heat an oven to 450 degrees. Rub the garlic with a little olive oil, wrap in foil and roast until soft, about 30 minutes. Remove the garlic and reduce the oven temperature to 325 degrees.
  • Heat 3 tablespoons olive oil in a large saucepan, add the Swiss chard leaves, sprinkle with a little salt, and cook a few minutes, turning with tongs, until wilted. Place in a colander and press out as much liquid as possible.
  • Coarsely chop the Swiss chard. Shred the prosciutto and scatter over the chard. Dust with the cheese and chop ingredients together until the chard is finely chopped. Season with salt and pepper.
  • Use a sharp knife to remove excess fat from the surface of the veal. With boned side up, lightly score surface of veal in crisscross pattern. Season with salt and pepper. Squeeze the garlic out of cloves and mash. Spread on the meat. Spread with an even layer of chard mixture. Strew with the thyme and parsley. Tightly roll the slab of veal the long way. Use a butcher's cord to tie the veal at 1 1/2-inch intervals, tucking in any stuffing that oozes out.
  • Heat 2 tablespoons oil in large, deep casserole over medium heat. Cut the roast in half or thirds if necessary to fit in the casserole, and lightly brown on all sides, one section at a time. If the pan blackens, wash the casserole after browning the veal.
  • Scatter carrots, onions, leek and celery over the veal in the casserole. Add enough liquid to nearly cover the meat. Bring to simmer on top of stove. Place in the oven and cook 2 1/2 to 3 hours, basting frequently, until the meat is fork-tender. Remove from the oven and allow to cool in liquid to room temperature.
  • Remove veal from cooking liquid, reserving liquid. Wrap veal in foil; refrigerate overnight.
  • Reduce cooking liquid by half and skim off fat. Strain and freeze for another use.
  • To serve, snip and remove cord from veal. Slice veal. Arrange on platter with vinaigrette, salsa verde or aioli alongside.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 17 grams, Carbohydrate 15 grams, Fat 27 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 9 grams, Sodium 986 milligrams, Sugar 6 grams

BRAISED VEAL BREAST WITH POTATO-AND-ONION STUFFING



Braised Veal Breast with Potato-and-Onion Stuffing image

Categories     Citrus     Herb     Onion     Potato     Braise     Christmas     Easter     Veal     Christmas Eve     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 22

For stuffing:
3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled
1 large onion, chopped (2 cups)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon chopped fresh dill
For veal:
1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
1 cup dry white wine
1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
2 Turkish bay leaves or 1 California
1/2 cup heavy cream
2 teaspoons cornstarch
1 tablespoon chopped fresh dill
1/4 teaspoon fresh lemon juice, or to taste
Special Equipment
a carpet or upholstery needle; kitchen string

Steps:

  • Make stuffing:
  • Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
  • While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.
  • Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
  • Stuff and braise veal:
  • Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
  • Make sauce and slice veal:
  • Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
  • Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
  • Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING



Provençal Roasted Garlic-Braised Breast of Veal with Springtime Stuffing image

Roasted garlic, chard, spinach, and either rice or potatoes infuse this Passover main course with unbelievable flavor.

Provided by Jayne Cohen

Categories     Passover     Kosher for Passover     Potato     Rice     Veal     Spinach     Chard     Spring     Garlic     Dinner     Braise

Yield 6-8 servings

Number Of Ingredients 17

Salt
1 large bunch of Swiss chard (about 1 1/2 pounds), washed, white stems removed and reserved for another purpose, green leaves coarsely chopped (5 to 6 cups tightly packed)
1 large bunch of spinach (about 1 pound), washed, coarse stems discarded, and leaves coarsely chopped (about 5 cups tightly packed), or one 10-ounce package frozen leaf spinach, thawed
4 large garlic cloves, minced (1 1/2 tablespoons), plus 1 whole large head, unpeeled
1/2 cup plus 2 teaspoons olive oil
Freshly ground black pepper
1 very large onion, finely chopped (about 2 cups)
1/2 cup medium- or short-grain rice, preferably arborio (medium- or short-grain is called for because you want a creamy texture, like a risotto; long-grain rice will give you fluffy, separate grains.)
1 1/2 cups chicken broth, preferably homemade, or good-quality, low-sodium purchased
1 tablespoon plus 1 teaspoon fresh thyme leaves
2 tablespoons fresh rosemary leaves
Juice and grated zest of 1 large lemon
1 cup firmly packed fresh flat-leaf parsley leaves
1 cup firmly packed fresh mint leaves
1 large egg, beaten
1 (5- to 6-pound) veal breast
1 cup sauvignon blanc or other dry white wine

Steps:

  • Prepare the stuffing:
  • Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
  • In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
  • Preheat the oven to 375°F.
  • Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
  • Prepare the garlic head:
  • Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
  • While the garlic is roasting, finish the stuffing:
  • In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
  • Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
  • In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
  • Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
  • Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
  • Ashkenazi Mashed Potato Stuffing Variation:
  • Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
  • Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.

BRAISED VEAL BREAST WITH HERBS, PERNOD, AND TOMATOES



Braised Veal Breast with Herbs, Pernod, and Tomatoes image

Categories     Citrus     Fish     Garlic     Herb     Olive     Onion     Tomato     Braise     Sauté     Veal     Pernod     White Wine     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 16

1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons olive oil
1 large onion, halved, thinly sliced
8 large garlic cloves, chopped
2 large shallots, sliced
3 anchovy fillets, chopped
1 cup dry white wine
1/4 cup Pernod or other anise-flavored liqueur
1 14 1/2-ounce can diced tomatoes in juice
1 cup low-salt chicken broth
1 tablespoon chopped fresh tarragon
1 (10-ounce) bag pearl onions, peeled
1 cup brine-cured green olives (such as picholine; about 6 ounces)
2 tablespoons grated lemon peel

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



Braised Veal Breast image

Categories     Sauce     Side     Stew     Veal

Yield serves 4

Number Of Ingredients 4

6 1/2 cups/1,625 grams apple cider
1 cup/250 grams prepared horseradish
3 1/2 teaspoons/21 grams fine sea salt
6 pounds/2.7 kilograms bone-in 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.

BRAISED VEAL BREAST WITH MUSHROOMS



Braised Veal Breast With Mushrooms image

Provided by Mark Bittman

Categories     dinner, one pot, sauces and gravies, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 5

1 ounce dried mushrooms, shiitakes, porcinis or a combination
1 2- to 3-pound boneless veal breast
1/2 cup white wine
Salt and freshly ground black pepper
1 tablespoon butter, optional

Steps:

  • Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
  • Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
  • Remove meat to a plate, and turn heat to medium. Add the mushrooms and about 1/2 cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
  • Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
  • When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices 1/4 inch thick, and serve with pan juices.

Nutrition Facts : @context http, Calories 411, UnsaturatedFat 15 grams, Carbohydrate 1 gram, Fat 28 grams, Fiber 0 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 496 milligrams, Sugar 0 grams

TENDRONS DE VEAU BRAISES (BRAISED BREAST OF VEAL)



Tendrons de Veau Braises (Braised breast of veal) image

Provided by Pierre Franey

Categories     dinner, main course

Time 2h45m

Yield 6 to 10 servings

Number Of Ingredients 13

1 7-pound breast of veal (have the butcher cut across the breast to make six strips of equal width)
1/2 cup flour
Salt and freshly ground pepper to taste
1/4 cup vegetable oil
1/2 cup chopped onions
1 tablespoon chopped celery
1 tablespoon chopped garlic
1 cup diced carrots
1 cup dry white wine
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
3 cups chicken stock
1/2 cup canned crushed tomatoes

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.

Nutrition Facts : @context http, Calories 994, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 67 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 0 grams

BRAISED VEAL BREAST WITH BULB VEGETABLES



Braised Veal Breast with Bulb Vegetables image

Categories     Garlic     Onion     Braise     Wheat/Gluten-Free     Dinner     Veal     Leek     White Wine     Fall     Clove     Cabbage     Shallot     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

3-pound veal breast
Coarse salt and white pepper, to taste
2 tablespoons corn oil
2 large shallots, peeled
1 onion, quartered
1 leek, split and cleaned
12 cloves of garlic, unpeeled
2 bay leaves
1/3 cup diced celery root
4 whole cloves
1/2 teaspoon white peppercorns
1/2 teaspoon ground cumin
1/2 cabbage, quartered
2 cups dry white wine
1 1/3 cups apple cider
1/3 cup snipped chives

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.

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