BRAISED VEAL BREAST WITH HERBS, PERNOD, AND TOMATOES

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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.

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