Braised Veal Breast With Herbs Pernod And Tomatoes Food

BRAISED VEAL BREAST WITH HERBS, PERNOD, AND TOMATOES

Steps:

• Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
• Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
• Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
• Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.

STUFFED BRAISED VEAL BREAST

Steps:

• Preheat the oven to 400 degrees F.
• Coat a large straight-sided saute pan with olive oil. Smash 2 of the whole garlic cloves with the heel of your hand and toss them into the pan with a pinch of crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden brown and very aromatic, remove it from the pan and discard it, it has fulfilled its garlic destiny.
• Add the spinach to the pan, stir to coat the oil and season with salt. Cover the pan and cook for 2 to 3 minutes. Remove the lid from the pan and stir the spinach, it should be wilted. Taste and adjust the seasoning if needed. Transfer the spinach to a mesh strainer to let any excess water drain out.
• Return the pan to the burner and coat the pan with olive oil and add in 2 more garlic cloves that have been smashed with the heel of your hand. Repeat the process of cooking the garlic to golden brown and discarding. Toss in a pinch of crushed red pepper and the sliced mushrooms. Season the mushrooms with salt and cook until they are soft and wilted, add a little more oil if they are a little dry. Taste the mushrooms and adjust the seasoning if needed. Remove from the heat and let cool.
• Squeeze out any excess liquid from the wilted spinach and coarsely chop. Add to the mushrooms, toss in the Parmigiano and stir to combine. Taste to make sure it is delicious. Reserve.
• Lay the meat out and gently pound to flatten. Sprinkle generously with salt. Lay the prosciutto slices down the middle of the veal. Lay a log of the spinach and mushroom mixture down the middle of the prosciutto. Roll the veal around the prosciutto and tie the veal with butcher's twine.
• Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides. Remove the veal from the pan and reserve.
• Ditch any excess fat and add a few drops of new oil. Add the onions to the pan, stir to coat with the oil and season with salt. Lower the heat to medium and cook the onions, covered, for 7 to 8 minutes.
• Uncover the onions, they should be very soft and wilted. Add the chopped garlic and rosemary and cook for 2 to 3 minutes. Add the wine and reduce by half.
• Return the veal to the pan and add chicken stock until it comes about halfway up the sides of the veal. Toss in the bay leaves and thyme bundle. Cover and place in the oven and cook for 1 hour.
• Remove the veal from the oven, turn over and add more stock if the liquid has reduced. Taste the braising liquid if the liquid level has reduced significantly. Cook for 1 hour.
• Remove the lid from the Dutch oven and braise for another 45 minutes to allow the liquid to reduce.
• Remove the veal from the oven, remove from the pan, cover with foil and let rest for 15 minutes. Place the Dutch oven on a burner over medium heat to reduce the braising liquid if it is too soupy. Taste the liquid to make sure the seasoning is correct.
• Slice the veal into medallions and serve with the braising liquid and onions.
• Wine Pairing Suggestion: Gavi

BRAISED VEAL BREAST

Steps:

• Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
• Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
• Season the entire roll with salt and freshly ground black pepper.
• Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
• Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
• Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
• Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
• Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
• Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
• Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
• When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
• Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
• Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
• Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

BRAISED VEAL BREAST WITH MUSHROOMS

Steps:

• Reconstitute the mushrooms by covering them with very hot water. Strain through a fine sieve to remove any grit. Strain the liquid, and reserve.
• Turn heat under a 12-inch skillet to medium-high, and let it sit for a minute. Add veal, and brown on both sides, turning once, for a total of about 6 minutes.
• Remove meat to a plate, and turn heat to medium. Add the mushrooms and about 1/2 cup of their liquid to the skillet, along with wine. Bring to a boil, and cook about 30 seconds, then return veal to skillet. Season with salt and pepper, turn heat to low, and cover.
• Cook 60 to 90 minutes, turning once or twice and checking occasionally to make sure the liquid is bubbling slowly; adjust heat accordingly.
• When meat is tender, remove it to a cutting board. Turn heat under skillet to high, and reduce liquid to a thick, sauce-like consistency. Stir in butter if desired, and keep warm. Carve meat against the grain into slices 1/4 inch thick, and serve with pan juices.