Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Ruhlman’s Crispy Braised Veal Breast




Source of Recipe


"Ruhlman’s Twenty" by Michael Ruhlman


Recipe Introduction


This absolutely delicious recipe sounds much more complicated than it actually is. You do it over 2 days and nothing is difficult to do. I promise. I made this when I was testing recipes for the book and we loved it. Michael says that you can use a boned or bone-in veal breast, veal brisket or even veal shanks. [My notes are in brackets.]


List of Ingredients




One 5-7 lb. veal breast
Kosher salt
Canola oil
1 large Spanish onion, sliced
4-5 garlic cloves
1 T. tomato paste/puree
2 bay leaves
2-3 carrots – sliced thick, or as needed
4 c. (960 ml.) beef, chicken or vegetable stock – or water
2 T. butter mixed with 2 T. flour
Freshly ground black pepper
1/4 c. Dijon mustard
Panko bread crumbs
Gremolata (see ‘Relishes’)


Recipe



Heat the oven to 275 degrees. Rinse and dry veal. Sprinkle with salt. In a Dutch oven just large enough for the veal heat 1/4-inch of oil over high heat. When hot, brown the veal on all sides. Remove from heat and take the veal out of the pan. Pour off the fat and place the veal back in the pan. Pack the onion slices beside the veal. Add the garlic, tomato paste and bay leaves. Any open areas around the veal should be packed with the carrots. Add enough stock to JUST submerge the veal – use as little liquid as possible. Place back on burner over medium-high heat. Bring to a simmer, cover and place in oven until tender – about 4 hours.

Cool in pot, covered at room temperature. Remove the veal from the pot and remove the bones and cartilage, if needed. [At this point, I also removed the vegetables – I figured that they had given their all and that it would be easier to degrease without them in the pot.] Return the veal to the pot, cover and refrigerate for 1-3 days.

To finish the veal, remove the fat from the surface and place the veal on a cutting board. Reheat the liquid until steaming. Strain and place in a small saucepan. Then cook the liquid over medium-low heat until it is reduced by about half. Then keep over very low heat. Just before serving, whisk in the butter/flour mixture and keep whisking until the sauce is thick and smooth. Keep warm.

Cut the breast into 4-6 rectangles. Sprinkle with a little salt and pepper. Brush both sides of each piece with some Dijon and press into the panko crumbs. In 1/4-inch of oil in a sauté pan over medium-high heat cook the veal pieces until well browned on both sides and hot inside (about 4 minutes per side).

Pour some sauce onto each plate and place a veal piece on top. Sprinkle with the gremolata.

Serves 4 – 6.