Braised Veal Breast with Herbs, Pernod, and Tomatoes

Name: Braised Veal Breast with Herbs, Pernod, and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 fillets anchovy fillets, chopped; 411 grams diced tomatoes in juice; 237 milliliters dry white wine; 1 Tbsp chopped fresh sage; 1 Tbsp chopped fresh tarragon; 1 Tbsp chopped fresh thyme; 8 larges garlic cloves, chopped; 2 Tbsps grated lemon peel; 237 milliliters low-salt chicken broth; 237 milliliters brine-cured green olives (such as picholine; about 6 ounces); 2 Tbsps olive oil; 1 large onion, halved, thinly sliced; 283 grams pearl onions, peeled; 59 milliliters Pernod or other anise-flavored liqueur; 2 larges shallots, sliced; 2 kilograms end of veal breast (about 8 bones), cut between bones into individual ribs

Braised Veal Breast with Herbs, Pernod, and Tomatoes might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and dairy free recipe has 1089 calories, 110g of protein, and 50g of fat per serving. If you have brine-cured olives, thyme, tarragon, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage.

Ingredients you will need

Pepper

Thyme

Ribs

Sage

Salt

Veal

Heat oil in heavy large wide pot over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add half of ribs and sauté until brown, turning occasionally, about 10 minutes.

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Ribs

Transfer ribs to bowl. Repeat with remaining ribs.

Ingredients you will need

Ribs

Equipment you will use

Bowl

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.

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Shallot

Garlic

Onion

Equipment you will use

Pot

Mix in anchovy fillets; cook 1 minute.

Ingredients you will need

Anchovy Fillets

Add white wine and Pernod. Increase heat and boil mixture 3 minutes.

Ingredients you will need

Pernod

Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend.

Ingredients you will need

Tomatoes In Juice

Fresh Tarragon

Chicken Broth

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.

Ingredients you will need

Veal

Equipment you will use

Bowl

Pot

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.

Ingredients you will need

Green Olives

Pearl Onion

Veal

Equipment you will use

Pot

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.

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Sauce

Veal

Equipment you will use

Tongs

Pot

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.

Ingredients you will need

Salt And Pepper