Braised Veal Breast And Winter Vegetables With Alain
Serves: 3
Cierra Adams
1 January 1970
Based on User reviews:
43
Spice
40
Sweetness
52
Sourness
47
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 cup
Olive Oil8 medium
Garlic (cloves, coarsely chopped)6 sprigs
Thyme (fresh)1 cup
Water1 tsp
Red Wine VinegarDirections:
1
Heat oven to 450 degrees F
2
Halve veal lengthwise, then cut into pieces 1 1/2 inches wide and about 4 inches long
3
Lightly dust both sides of meat with flour
4
Heat a large skillet over high heat
5
When pan is hot, add half the oil
6
Working in batches, brown meat, about 4 minutes per side
7
Add more oil to pan as necessary
8
Blot veal on paper towels to remove excess oil
9
Transfer to a large, deep roasting pan
10
Scatter half the carrots, onions, leeks, turnips, and celery over veal
11
Sprinkle with garlic and peppercorns
12
Tie thyme and bay leaves together with a piece of kitchen twine, and add to pan
13
Add 1 cup water, and sprinkle with salt
14
Place on top of stove, and bring to a boil
15
Cover with parchment paper, and seal with aluminum foil
16
Transfer to oven and lower heat to 350 degrees F
17
Cook for 1 hour
18
Remove from oven, and add remaining carrots, onions, leeks, turnips, and celery
19
Cover, return to oven, and continue to cook 45 minutes more
20
Remove parchment paper and aluminum foil
21
Increase temperature to 400 degrees F
22
Continue to cook until meat is fork tender, about 30 minutes more
23
Using a slotted spoon, transfer meat and vegetables to serving platter, and keep warm
24
Leave liquid in pan, and place on top of stove
25
Using a spoon, skim fat, and discard
26
Combine cornstarch with 3 tablespoons water
27
Add to cooking liquid, and bring to a boil
28
Season with salt, pepper, and vinegar
29
Pour mixture over meat and vegetables, then serve immediately