Recipe by ilovechocolate
I found this recipe at thecitycook.com. Posting here for safekeeping.
Top Review by duonyte
This. Is. Good. I had a tiny breast, less than a pound, so cooked this in a large saucepan. I was so excited about eating it that I forgot about the sage and rosemary - they are both sitting on my counter - but even without them, the pan jus tasted excellent. I did use whole cloves of garlic rather than minced, and vermouth instead of dry white wine. I think that if I were making a larger breast, I would do this in the crockpot. It is excellent for any recipes that call for braising.
- 3 -4 lbs boneless breasts of veal
- 2 tablespoons canola oil
- 1 small onion, chopped
- 2 small carrots, peeled and chopped
- 2 celery ribs, chopped
- 2 -3 garlic cloves, peeled and minced
- 1 cup dry white wine
- 3 -4 cups chicken stock
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh rosemary, minced
- fresh ground black pepper
Directions See How It's Made
- 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.