Braised Veal Breast With Herbs, Pernod, And Tomatoes
Serves: 3
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
49
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tbsp
Thyme (chopped fresh)1 tbsp
Sage (chopped fresh)2 tbsps
Olive Oil1 large
Onion (halved, thinly sliced)8 large
Garlic Cloves (chopped)2 large
Shallot (sliced)1 cup
White Wine (dry)1 cup
Pernod1 tbsp
Tarragon (chopped fresh)2 tbsps
Lemon Peel (grated)Directions:
1
Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage
2
Heat oil in heavy large wide pot over medium-high heat
3
Add half of ribs and sauté until brown, turning occasionally, about 10 minutes
4
Transfer ribs to bowl
5
Repeat with remaining ribs
6
Reduce heat to medium-low
7
Add onion, garlic, and shallots to pot
8
Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes
9
Mix in anchovy fillets; cook 1 minute
10
Add white wine and Pernod
11
Increase heat and boil mixture 3 minutes
12
Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend
13
Add veal and any accumulated juices from bowl, arranging veal in single layer in pot
14
Bring to simmer
15
Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours
16
Add peeled pearl onions and green olives to pot
17
Cover and simmer until pearl onions are tender, about 25 minutes longer
18
Do ahead Braised veal can be made 2 days ahead
19
Cool slightly
20
Chill uncovered until cold, then cover and keep refrigerated
21
Rewarm before continuing
22
Using tongs, transfer veal to plate
23
Tilt pot and spoon off fat from top of sauce; discard fat
24
Boil sauce until thick enough to coat spoon, about 5 minutes
25
Mix in grated lemon peel
26
Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes
27
Season to taste with salt and pepper
28
Transfer veal to large shallow bowl and serve
29
Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage
30
Heat oil in heavy large wide pot over medium-high heat
31
Add half of ribs and sauté until brown, turning occasionally, about 10 minutes
32
Transfer ribs to bowl
33
Repeat with remaining ribs
34
Reduce heat to medium-low
35
Add onion, garlic, and shallots to pot
36
Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes
37
Mix in anchovy fillets; cook 1 minute
38
Add white wine and Pernod
39
Increase heat and boil mixture 3 minutes
40
Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend
41
Add veal and any accumulated juices from bowl, arranging veal in single layer in pot
42
Bring to simmer
43
Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours
44
Add peeled pearl onions and green olives to pot
45
Cover and simmer until pearl onions are tender, about 25 minutes longer
46
Do ahead Braised veal can be made 2 days ahead
47
Cool slightly
48
Chill uncovered until cold, then cover and keep refrigerated
49
Rewarm before continuing
50
Using tongs, transfer veal to plate
51
Tilt pot and spoon off fat from top of sauce; discard fat
52
Boil sauce until thick enough to coat spoon, about 5 minutes
53
Mix in grated lemon peel
54
Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes
55
Season to taste with salt and pepper
56
Transfer veal to large shallow bowl and serve