MENU
 
 
 
 

  • Braised Bone-In Veal Breast with Tomatoes & Potatoes

    1 vote
    Braised Bone-In Veal Breast with Tomatoes & Potatoes
    Servings: 4
    by La Tavola Marche (farm, inn & cooking school)
    148 recipes
    >
    Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make. A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he's been sharing it with our students & guests ever since.

    Ingredients

    • 4 slices of veal breast or tough cut of steak, bone in
    • 3 tomatoes, sliced
    • 4-5 garlic cloves, rough chop
    • small handful of herbs (we use rosemary & thyme)
    • glass of white wine
    • 2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
    • olive oil

    Directions

    1. Preheat oven to 350 F
    2. In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
    3. Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
    4. Cover with foil or parchment.
    5. Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
    6. If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.

    Useful Links

    Similar Recipes

    Leave a review or comment