The breast of veal, as the name would suggest, comes from the portion between the forelegs and corresponds to the human chest. It contains a large quantity of bones and cartilage, and the meat is usually either ground or deboned and rolled for slow roasting. Bone-in veal breast is almost invariably slow-cooked in a flavorful liquid, a technique called braising. This process melts much of the cartilage and connective tissue, yielding a rich and tender dish.
Things You'll Need
- Half breast of veal, approximately 5 to 7 lbs.
- Paper towel
- Large heavy roaster, or other large pan with lid
- Vegetable oil
- Cutting board
- 1 large onion, peeled and diced
- 1 stem celery, washed and diced
- 1 small carrot, peeled and diced
- 2 bay leaves
- 2 sprigs fresh thyme
- 6 cloves of garlic, crushed and peeled
- Wooden spoon
- Salt and pepper
- 1 bottle dry, unoaked white wine
- Beef broth (optional)
- Serving platter
- Aluminum foil
- Saucepan or skillet
- 1 tbsp. cold butter
Check the veal breast carefully, and wipe away any bone chips or spots of blood with a damp paper towel. Use paper towels to dry all the surfaces.
Place the heavy roasting pan on the stovetop. Heat it over a medium-high burner with a small amount of oil. Sear the veal on all sides until well browned, using tongs to turn it.
Remove the veal to a cutting board. Add the onions, celery, carrot and herbs to the hot roasting pan, stirring them with a wooden spoon to keep them from burning. When they have begun to brown, add the four cloves of crushed garlic. Stir for a minute longer, until the garlic becomes aromatic. Remove from the heat.
Season the veal with salt and pepper. Using the wooden spoon, gather the browned vegetables together to make a small cushion in the middle of the roasting pan. Set the veal on top of the vegetables. Pour the bottle of wine around the veal, until two-thirds of the meat is immersed. Use water or beef broth to make up the additional volume, if necessary.
Cover the roasting pan and place it in a preheated oven at 300 degrees Fahrenheit. Slow-cook for 2-1/2 to 3 hours, or longer if needed until the veal is very tender. Remove the pan from the oven. Transfer the veal to a serving platter and cover it loosely with aluminum foil, to keep it warm.
Strain the cooking liquid into a saucepan or skillet, and bring it to a rapid boil. Reduce the liquid until it is thick enough to coat the back of a spoon. Whisk in cold butter, and remove from heat. Serve the veal from a platter with the sauce on the side.
Tips & Warnings
- Use the smallest roasting pan that will fit the veal. This will require less wine, and shorten the overall cooking time. A large Dutch oven will also work.
- Choose an unoaked, fruity white wine for the best results. Avoid whites with a distinct mineral character, as this can be unpleasant in the sauce. A German Riesling or one of the many Italian whites would work well.
- "Professional Cooking"; Wayne Gisslen; 2005
- "On Cooking: A Textbook of Culinary Fundamentals"; Sarah R. Labensky et al.; 2003
- Epicurious: Braised Veal Breast With Bulb Vegetables
- MSNBC; "Try Some Braised Veal for a Warm Weekend Meal"; Phil Lempert; November 2006
- Photo Credit Jupiterimages/Photos.com/Getty Images
- How Long Should a Simple Oven 2 Pound Pot Roast Be In an Oven?
What Is a Veal Shank?
It's a truism of the kitchen that the tenderest meat is found on the youngest animals, which is why lamb, veal and...
How to Cook With A Soup Bone
The thick, gelatinous broth in veal stock, the rich, meaty taste of stew and the complex pork flavor of soup beans all...
How to Cook Veal Roast
Veal is the meat of young calves. Because of its young age, veal is often the most tender of meats. This also...
How to Roast a Bone-in Chicken Breast
Prepare chicken breast quickly with little effort and delicious results. Enjoy bone-in chicken breast, which is affordable, nutritious and very tasty when...