BRAISED VEAL FLANK

Braised Veal Flank image

Provided by Bryan Miller And Pierre Franey

Time 2h30m

Yield 8 servings

Number Of Ingredients 14

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Ingredients

6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips
Flour for dredging veal
Salt and freshly ground pepper to taste
1/3 cup vegetable oil
1 cup sliced onions
1 cup chopped leek whites
3/4 cup diced carrots
2 ribs celery, sliced
2 cloves garlic, minced
2 cups dry white wine
1 cup canned crushed tomatoes
4 sprigs thyme
1 bay leaf
3 whole cloves

Steps:

Preheat oven to 375 degrees.
Trim the veal strips to square off the edges. Roll each piece, and tie with twine. Dredge the veal rolls lightly in flour seasoned with salt and pepper.
In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes. Add the onions, leeks, carrots, celery and garlic. Cook for another five minutes. When the meat is browned, drain off the fat.
Add the white wine; bring to a boil. Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water. Bring to a boil; then, remove from the heat and place in the oven, covered. Cook for 1 1/2 hours. Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes. Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).

Nutrition Facts : @context http, Calories 741, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 38 grams, Fiber 2 grams, Protein 74 grams, SaturatedFat 12 grams, Sodium 1143 milligrams, Sugar 4 grams, TransFat 0 grams