A double header today;`braised breast of veal with herbs garlic and vegetables. Served along side a wild mushroom risotto. It is authentic hearty Northern Italian winter fare that will warm you right up!
The veal is pretty easy to make and goes very well with risotto (on next page) but the risotto requires some attention. So start the veal in the oven then move onto preparing the risotto and any salad that is going with your meal.
Braised Breast of Veal
- Breast of Veal (For 4 or 6 servings look for a three to four rib breast of veal. Look for the one that has the thickest layer of meat.)
- 2 large carrots diced
- 1 medium onion wedged
- 3 large potatoes cubed
- 1/2 cup of peas
- 1 head of garlic chopped coarse
- cup of white wine
- 1/2 cup extra virgin olive oil.
- 1 teaspoon grated nutmeg
- 1 teaspoon celery seed.
- 1 six inch branch of fresh rosemary
- 1 teaspoon cracked black pepper
- sea salt or kosher salt
- water for stock
For this dish you need a dutch oven or a heavy stock pot that has an oven safe lid.
PROCEDURE: Preheat the oven to 375. Put a dutch oven or a large thick stock pot on the stove top over medium high heat. Salt the breast of veal with sea salt or kosher salt. Throw a tablespoon of veg oil into the heated pot. Then drop in the breast of veal. Sear on both sides. Add more oil if needed then add the vegetables and garlic.Stir then a bit but let them brown and get a little roasty toasty.
Then put in the spices and the rosemary. Stir a few more times then add the wine to deglaze. Finish with the breast meat side up. Pour in water till comes up half way the side of the breast. Salt to taste and bring to a boil. Cover with lid and put it in the oven. Depending on the size breast it will take on average 2 hours. But cook it till the meat is pulling away from the bones like above.
Plate and then arrange the vegetables garnish with some fresh chopped parsley and a sprig of rosemary.
I am moving the risotto to its own page.