BRAISED VEAL BREAST WITH BULB VEGETABLES

Braised Veal Breast with Bulb Vegetables image

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.