Braised Veal Breast With Potato-And-Onion Stuffing
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
62
Spice
61
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Vegetable Oil1 tsp
Salt1 tsp
Black Pepper1 large
Egg (lightly beaten)1 tbsp
Dill (chopped fresh)1 cup
White Wine (dry)1 cup
Heavy Cream2 tsps
CornstarchDirections:
1
Make stuffing: 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
2
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
3
Transfer to a bowl
4
Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice
5
Add potatoes, salt, and pepper to onion and coarsely mash with a fork
6
Cool to warm and stir in egg and dill until combined
7
Cool completely, uncovered
8
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
9
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
10
Transfer to a bowl
11
Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice
12
Add potatoes, salt, and pepper to onion and coarsely mash with a fork
13
Cool to warm and stir in egg and dill until combined
14
Cool completely, uncovered
15
Stuff and braise veal: Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around
16
Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears)
17
Put oven rack in middle position and preheat oven to 350°F
18
Pat veal dry and rub all over with salt and pepper
19
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
20
Turn veal over and add wine
21
Boil, uncovered, until wine is reduced by half, about 4 minutes
22
Add broth and bay leaves and return to a boil
23
Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours
24
Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around
25
Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears)
26
Put oven rack in middle position and preheat oven to 350°F
27
Pat veal dry and rub all over with salt and pepper
28
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
29
Turn veal over and add wine
30
Boil, uncovered, until wine is reduced by half, about 4 minutes
31
Add broth and bay leaves and return to a boil
32
Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours
33
Make sauce and slice veal: Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes
34
Discard bay leaves and skim off fat from pan juices
35
Bring pan juices to a boil
36
Whisk together cream and cornstarch in a small bowl and whisk into pan juices
37
Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes
38
If desired, pour through a fine-mesh sieve into a bowl (discard solids)
39
Stir in dill, lemon juice, and salt and pepper to taste
40
Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut
41
Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick
42
Cut between ribs to separate
43
Serve veal slices and ribs with sauce
44
Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes
45
Discard bay leaves and skim off fat from pan juices
46
Bring pan juices to a boil
47
Whisk together cream and cornstarch in a small bowl and whisk into pan juices
48
Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes
49
If desired, pour through a fine-mesh sieve into a bowl (discard solids)
50
Stir in dill, lemon juice, and salt and pepper to taste
51
Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut
52
Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick
53
Cut between ribs to separate
54
Serve veal slices and ribs with sauce