Braised Veal Breast With Bulb Vegetables Recipe

Ingredients

• 3 lb veal breast Coarse salt to taste Freshly-grnd white pepper to taste
• 2 Tbsp. corn oil
• 2 lrg shallots peeled
• 1 x onion quartered
• 1 x leek split
• cleaned
• 12 x garlic cloves unpeeled
• 2 x bay leaves
• 1/3 c. diced celery root
• 4 whl cloves
• 1/2 tsp white peppercorns
• 1/2 tsp grnd cumin
• 1/2 x cabbage quartered
• 2 c. dry white wine
• 1 1/3 c. apple cider
• 1/3 c. snipped chives

Instructions

1. Preheat the oven to 250 degrees.
2. Season the veal with salt and white pepper.
3. Heat the oil in a large Dutch oven over medium-high heat.
4. Add in the veal; brown well on all sides.
5. Transfer to a plate.
6. Add in the next nine ingredients to the pan and cook, stirring, till the onion begins to brown.
7. Add in the cabbage; cook till wilted and browned slightly.
8. Add in 1 c. each of the wine and cider.
9. Return veal to the pot.
10. Season with salt, cover and braise in the oven till the meat is very tender, about 2 1/2 to 3 hrs.
11. Remove the veal and vegetables from the juices and keep hot.
12. Strain and degrease juices; return to the pot.
13. Add in remaining wine and cider; bring to a boil.
14. Reduce for 15 min to thicken.
15. Adjust seasonings.
16. Return veal to the pot; simmer, basting with sauce till it is syrupy and the meat is nicely glazed.
17. To serve, place vegetables on a platter; slice veal through the bones and place atop.
18. Spoon sauce over all and sprinkle with chives.
19. This recipe yields 4 servings.
20. Comments: The secret here is browning the meat.