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  • Braised Veal Breast With Bulb Vegetables

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    Braised Veal Breast With Bulb Vegetables
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 lb veal breast Coarse salt to taste Freshly-grnd white pepper to taste
    • 2 Tbsp. corn oil
    • 2 lrg shallots peeled
    • 1 x onion quartered
    • 1 x leek split, cleaned
    • 12 x garlic cloves unpeeled
    • 2 x bay leaves
    • 1/3 c. diced celery root
    • 4 whl cloves
    • 1/2 tsp white peppercorns
    • 1/2 tsp grnd cumin
    • 1/2 x cabbage quartered
    • 2 c. dry white wine
    • 1 1/3 c. apple cider
    • 1/3 c. snipped chives

    Directions

    1. Preheat the oven to 250 degrees. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add in the veal; brown well on all sides. Transfer to a plate.
    2. Add in the next nine ingredients to the pan and cook, stirring, till the onion begins to brown. Add in the cabbage; cook till wilted and browned slightly. Add in 1 c. each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven till the meat is very tender, about 2 1/2 to 3 hrs.
    3. Remove the veal and vegetables from the juices and keep hot. Strain and degrease juices; return to the pot. Add in remaining wine and cider; bring to a boil. Reduce for 15 min to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce till it is syrupy and the meat is nicely glazed.
    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. This recipe yields 4 servings.
    6. Comments: The secret here is browning the meat.

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