Braised Veal Breast with Potato-and-Onion Stuffing

Name: Braised Veal Breast with Potato-and-Onion Stuffing
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 teaspoons cornstarch; 237 milliliters dry white wine; 1 large egg, lightly beaten; 1 Tbsp chopped fresh dill; 118 milliliters heavy cream; 0 teaspoons fresh lemon juice, or to taste; 14 fluid ounces 3/4 cups reduced-sodium chicken broth (14 fluid ounces); 473 milliliters large onion, chopped; 1 teaspoon salt; 2 Turkish bay leaves or 1 California; 2 kilograms bone-in back serving veal breast (3 or 4 ribs); 1 Tbsp vegetable oil; 340 grams Yukon Gold potatoes (2 to 3), left unpeeled

Braised Veal Breast with Potato-and-Onion Stuffing is a gluten free main course. This recipe makes 4 servings with 954 calories, 95g of protein, and 47g of fat each. This recipe covers 46% of your daily requirements of vitamins and minerals. If you have lemon juice, cornstarch, dill, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes roughly 5 hours.

Instructions

Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Pot

While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes.

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Potato

Onion

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl.

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Bowl

Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice.

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Potato

Equipment you will use

Colander

Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.

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Potato

Pepper

Onion

Dill

Salt

Egg

Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).

Ingredients you will need

Stuffing

Potato

Bone

Meat

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Kitchen Twine

Put oven rack in middle position and preheat oven to 350°F.

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Oven

Pat veal dry and rub all over with salt and pepper.

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Salt And Pepper

Veal

Dry Seasoning Rub

Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes.

Ingredients you will need

Meat

Veal

Wine

Cooking Oil

Equipment you will use

Pot

Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.

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Bay Leaves

Broth

Meat

Equipment you will use

Oven

Pot

Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.

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Veal

Equipment you will use

Cutting Board

Spatula

Aluminum Foil

Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil.

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Bay Leaves

Equipment you will use

Frying Pan

Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.

Ingredients you will need

Salt And Pepper

Lemon Juice

Corn Starch

Cream

Dill

Equipment you will use

Sieve

Whisk

Bowl

Frying Pan

Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut.

Ingredients you will need

Bone

Meat

Veal

Equipment you will use

Kitchen Twine

Knife

Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick.

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Meat

Equipment you will use

Cutting Board

Cut between ribs to separate.

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Ribs

Serve veal slices and ribs with sauce.

Ingredients you will need

Sauce

Ribs

Veal

•Be sure to ask your butcher for the back (or meatier) portion of the veal breast. (You will need a 2- to 3-inch thickness of meat to be able to make a pocket.)•Stuffing can be made 1 day ahead and chilled, covered.•Veal can be braised 2 days ahead and cooled, uncovered, then chilled, covered. Reheat, covered, over moderate heat.

Ingredients you will need

Stuffing

Meat

Veal