TENDRONS DE VEAU BRAISES (BRAISED BREAST OF VEAL)

Tendrons de Veau Braises (Braised breast of veal) image

Provided by Pierre Franey

Time 2h45m

Yield 6 to 10 servings

Number Of Ingredients 13

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Ingredients

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