Braised Breast of Veal

Climate change brings warmer winters, that’s for sure. But that doesn’t mean we can’t still enjoy the kind of rich, slow-cooked, hearty stew that we wanted when it snowed or it was bitterly cold outside!

I’ve made this dish using large cubes of veal but like it best with a whole breast (so I can gnaw on the bones).

BRAISED BREAST OF VEAL

• one breast of veal, about 3-1/2 pounds

• all-purpose flour

• 2 tablespoons vegetable oil

• 4 large carrots, peeled and cut into chunks

• 2 large Yukon Gold potatoes, peeled and cut into chunks

• 2 medium onions, peeled and cut into chunks

• 1 large clove garlic, chopped

• 1 cup white wine

• 2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)

• salt and freshly ground black pepper to taste

Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large ovenproof saute pan or casserole over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, potatoes and onions to the pan and cook for 3-4 minutes to cook them slightly. Add the garlic and cook briefly. Return the meat to the pan, moving the vegetables around so they sit on top of and around the meat. Pour in the wine. Place the rosemary sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan and place in an oven. Turn the heat to 275F OR keep the casserole on the cooktop, lower the heat and cook at a simmer for about 2 hours or until very tender.

Makes 4 servings 

Breast of Veal for Passover

In my world, Passover is not usually the brisket fest that is typical for so many of the other families I know.

Our usual is turkey. Second night veal.

That's because, growing up, when the Seders were at my grandma's house, and the crowd could be as many as 24 people, she always served a big turkey the first night. The second night, when we were a much smaller group, she would cook a batch of veal cutlets with a crunchy matzo meal crust.

Frankly, I don't feel like frying up a whole mess of cutlets, so my Passover veal dinner will likely be breast of veal, one of my favorites meats to eat. I realize a lot of people think breast of veal is too down home for a festive occasion such as Passover.

I don't agree. Look how beautiful this roast is! Golden brown skin, meaty bones, moist meat, savory vegetables to accompany. Looks impressive to me! And also quite good to eat, for Passover or otherwise.

Roast Breast of Veal with Mushrooms, Onions and White Wine

• 3 tablespoons olive oil
• 1 large onion, chopped
• 10 ounces fresh mushrooms
• 1 large clove garlic, finely chopped
• 2 tablespoons chopped fresh parsley
• salt and freshly ground black pepper to taste
• 1 breast of veal, about 3-4 pounds
• 1/2 cup white wine

Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for about 2 minutes, to soften slightly. Add the mushrooms, garlic and parsley, stir and cook for another 2 minutes. Season to taste with salt and pepper. Spoon the vegetables into a roasting pan. Place the veal breast on top. Brush the top surface of the meat with the remaining olive oil. Sprinkle with salt and pepper. Roast for 30 minutes. Pour the wine over the meat. Reduce the heat to 350 degrees. Roast for another 45-50 minutes, basting occasionally, or until the surface is crispy.

Makes 4 servings

Breast of Veal with Mushroom "Dust"

Breast of Veal is either "peasant food" or "holiday festive food" depending on who you ask.

I don't care about such things. If I like how it tastes I want to eat it.

Like Breast of Veal. The meat is sweet and soft. The bones are gnaw-worthy.

I usually braise or stew this portion. But I decided to roast one, inspired by a recipe I saw in Bon Appetit Magazine for Grilled Porcini Rubbed Rack of Veal. 

Okay, theirs was rack, mine breast. Theirs was grilled, mine roasted. The ingredients are different, except for the dried mushrooms (they called for mushroom powder, I crushed my own dried mushrooms) and crushed red pepper.

But I do have to credit them for the inspiration. Dried mushrooms and veal -- perfecto!

 

Breast of Veal with Mushroom Dust

• 1/2 ounce dried porcini mushrooms
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives
• 1/2 teaspoon crushed red pepper
• 1 medium clove garlic, chopped
• 2 tablespoons lemon juice
• 1 3-4 pound breast of veal
• salt to taste

Preheat the oven to 350 degrees. Crush the mushrooms using a rolling pin (or use a food processor) until they are ground to "dust." Place the mushroom dust in a bowl. Add the olive oil, chives, red pepper, garlic and lemon juice. Stir to blend the ingredients. Place the veal breast in a roasting pan. Brush the mushroom mixture over the top surface of the meat. Sprinkle with salt. Cover the pan with aluminum foil. Roast for one hour. Remove the cover and raise the oven heat to 425 degrees. Roast for another 15-20 minutes or until the surface is crispy.

Makes 4 servings

Veal Short Rib Stew

I love breast of veal and I also love short ribs, so when I saw these breast-of-veal short ribs in the store the other day I absolutely couldn’t resist. I braised them into a stew.

Why make stew now that fine weather is finally here after that cold, miserable, terribly snowy winter?

Because this one is light and satisfying without being too hearty. 

Besides, there are still those days when I am rushed for time and in need of a quick dinner that I can make ahead, freeze and reheat in the oven.

Like stew. Like tonight.

If you can’t find veal breast short ribs, ask the butcher to cut up a veal breast for you. Or, make this dish using the whole breast of veal.                                                                                                                                       

Veal Short Rib Stew                                                                                                            

• 3 pounds veal short ribs

• 2 tablespoons olive oil

• 2 medium onions, cut into chunks

• 4 medium carrots, peeled and cut into chunks

• 2 large all-purpose or Yukon Gold potatoes, peeled and cut into chunks

• salt and freshly ground black pepper to taste

• 2 large sprigs fresh thyme

• 1 cup white wine

• 3 medium tomatoes, cut into chunks

Wipe the surfaces of the meat and set them aside. Heat the olive oil in a large, deep saute pan over medium heat. Add the veal pieces and cook, turning them occasionally, until all sides are browned (about 10-12 minutes). Add the onions, carrots and potatoes to the pan. Sprinkle the ingredients with salt and pepper and place the thyme sprigs on top. Pour in the white wine. Bring the liquid to a boil. Cover the pan, turn the heat to low-medium and cook for one hour. Add the tomatoes, cover the pan and cook for another hour or until the meat is tender.

Makes 4 servings

Braised Breast of Veal

Braised Breast of Veal

Every time I serve Breast of Veal Ed says, “my mother used to make this.” 

He never says it was a favorite from his youth or that he hated it, just that she cooked it. This dish apparently conjures memories for him, though he doesn’t say so (although he once told me his father thought Breast of Veal was “plebeian”).

My mother-in-law roasted Breast of Veal and packed the pocket with matzo stuffing. I loved that dish. But recently I decided to skip the stuffing and the roasting and I braised the veal instead. 

The result? Really tender, succulent meat and lots of savory pan juices (that would be perfect if you added some mashed potatoes or egg noodles as a side dish). I included carrots and parsnips to the pan and slow cooked it all for hours so it was a one-pot dinner, which makes mealtime much easier.

Plebeian or elegant, who cares if it tastes good? Not me. This way of cooking Breast of Veal is for me.

Braised Breast of Veal

• one breast of veal, about 3-1/2 pounds

• all-purpose flour

• 2 tablespoons vegetable oil

• 3 large carrots, peeled and cut into chunks

• 3 parsnips, peeled and cut into chunks

• 1 large onion, peeled and cut into chunks

• 1/2 cup chicken or vegetable stock

• 1/2 cup white wine

• 3 tablespoons chopped fresh parsley

• 2-3 sprigs fresh thyme

• salt and freshly ground black pepper to taste

Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large saute pan over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, parsnips and onion to the pan and cook for 3-4 minutes to cook them slightly. Return the meat to the pan. Pour in the stock and wine. Scatter the parsley around the pan and place the thyme sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan, lower the heat and cook at a simmer for about 2 hours or until very tender.

Makes 4 servings