Braised Veal Breast With Bulb Vegetables

Recipe Ingredients

3 lbs	1362g / 48oz	Veal breast
		Coarse salt - to taste
		Freshly-ground white pepper - to taste
2 tablespoons	30ml	Corn oil
2 tablespoons	30ml	Shallots - peeled (large)
1		Onion - quartered
1		Leek - split, cleaned
12		Garlic cloves - unpeeled
2		Bay leaves
1/3 cup	36g / 1.3oz	Diced celery root
4		Whole cloves
1/2 teaspoon	2.5ml	White peppercorns
1/2 teaspoon	2.5ml	Ground cumin
1/2		Cabbage - quartered
2 cups	474ml	Dry white wine
1 1/3 cups	315ml	Apple cider
1/3 cup	78ml	Snipped chives

Recipe Instructions

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.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 02-24-2002 - S(Reformatted for MC6): - 07-30-2002 by Joe Comiskey - [email protected]

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