Braised Veal Breast With Winter Vegetables Recipe
Servings: 8
Ingredients
- 6 lb boneless veal breast
- 1 c. all-purpose flour
- 1/4 c. extra virgin olive oil
- 4 med carrots
- 4 med onions
- 4 med leeks
- 4 med turnips
- 6 x tender inner celery stalks
- 8 med garlic cloves coarsely minced
- 12 x peppercorns
- 6 sprg thyme
- 2 x bay leaves Coarse salt
- 1 Tbsp. cornstarch
- 1/4 tsp red wine vinegar
Directions
- Heat oven to 450 degrees. Halve veal lengthwise, then cut into pcs 1 1/2 inches wide and about 4 inches long. Lightly dust both sides of meat with flour. Heat a large skillet over high heat. When pan is warm, add in half the oil. Working in batches, brown meat, about 4 min per side. Add in more oil to pan as necessary. Blot veal on paper towels to remove excess oil. Transfer to a large, deep roasting pan.
- Peel carrots and cut into 1/2-inch sticks. Cut onions into 2- by 1/2-inch matchsticks. Using the white part only, halve the leeks and washed well; cut into 1/2-inch sticks. Peel the turnips and cut into 1/2-inch sticks. Cut celery into 1/2-inch sticks. Scatter half of the carrots, onions, leeks, turnips, and celery over veal. Sprinkle with garlic and peppercorns. Tie the thyme and bay leaves together with a piece of kitchen twine, and add in to pan. Add in 1 c. water. Sprinkle with salt. Place on top of stove, and bring to a boil. Cover with parchment paper, and seal with aluminum foil. Transfer to oven and lower heat to 350 degrees. Cook for 1 hour.
- Remove from oven, and add in remaining carrots, onions, leeks, turnips, and celery. Cover, return to oven, and continue to cook 45 min more. Remove parchment paper and aluminum foil. Increase temperature to 400 degrees. Continue to cook till meat is fork tender, about 30 min more.
- Using a slotted spoon, transfer meat and vegetables to serving platter, and keep hot. Leave liquid in pan, and place on top of stove. Using a spoon, skim fat, and throw away. Combine cornstarch with 3 Tbsp. water. Add in to cooking liquid. Bring to a boil. Season with salt, pepper, and vinegar. Pour over meat and vegetables. Serve immediately.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 8 servings | |
| Calories 175 | |
| Calories from Fat 64 | 37% |
| Total Fat 7.24g | 9% |
| Saturated Fat 1.05g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 56mg | 2% |
| Potassium 300mg | 9% |
| Total Carbs 25.58g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 5.42g | 4% |
| Protein 3.23g | 5% |
