ezRecipe-Zee: Cooking Recipe: How to make Braised Veal Breast With Bulb Vegetables

Braised Veal Breast With Bulb Vegetables

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Main Dish, Veal

Ingredients:

3     pounds        veal breast
                    Coarse salt
                    Freshly-ground white pepper
2     tablespoons   corn oil
2     large         shallots
1                   onion
1                   leek
12                  garlic cloves
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
2     cups          dry white wine
1 1/3 cups          apple cider
1/3   cup           snipped chives

Directions: one line for each direction. When saved the lines will be numbered.

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 the veal; brown well on all sides. Transfer to a plate.
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.
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.
To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.
This recipe yields 4 servings.
Nutritional Analysis Per Serving: 510 calories, 27g carbohydrates, 46g protein, 22g fat, 165mg cholesterol.
Comments: The secret here is browning the meat.

Notes:
Recipe is a yummy one-pot entr�e from "The Elements of Taste," by Gray Kunz and Peter Kaminsky

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-24-2002