Braised Veal Breast with Bulb Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe is a yummy one-pot entrée from The Elements of Taste, by Gray Kunz and Peter Kaminsky.The secret here is browning the meat. Ingredients:
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 |
Directions:
1. 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. 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. 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. 4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.
5. Per serving: 510 calories, 27g carbohydrates, 46g protein, 22g fat, 165mg cholesterol Nutritional Breakdown: New Wellness, Richmond, Va. Nutritional analysis provided by New Wellness, Richmond, Va.
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