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Geschmorte Kalbsbrust (Braised Veal)

18 INGREDIENTS • 11 STEPS • 4HRS

Geschmorte Kalbsbrust (Braised Veal)

Recipe
Veal is not only a great cut to cook with but also a great bargain! With a little bit of overnight preparation, you can make this decadent, restaurant quality meal at home.
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Veal is not only a great cut to cook with but also a great bargain! With a little bit of overnight preparation, you can make this decadent, restaurant quality meal at home.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

4HRS

Total Time

$13.78

Cost Per Serving

Ingredients

Servings
4
us / metric
Veal Breast
2.7 kg
Veal Breasts
Water
150 mL
Water
Ice
425 g
Ice
Salt
3 Tbsp
Salt
Granulated Sugar
1/2 tsp
Granulated Sugar
Cayenne Pepper
1 pinch
Cayenne Pepper
Chicken Stock
1.9 L
Chicken Stock
or Beef Stock
Red Wine
960 mL
Red Wine
Tomato
905 g
Tomatoes, diced
Onion
4
Medium Onions, julienned
Soy Sauce
240 mL
Soy Sauce
Garlic
6 cloves
Garlic
Dried Oregano
1 Tbsp
Dried Oregano
Dried Thyme
1 Tbsp
Dried Thyme
Bay Leaf
4
Bay Leaves
Kosher Salt
1 tsp
Kosher Salt
Black Peppercorns
15
Black Peppercorns, crushed
Ziti Pasta
455 g
Ziti Pasta

Nutrition Per Serving

VIEW ALL
Calories
2343
Fat
109.2 g
Protein
154.5 g
Carbs
134.6 g
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author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Cooking Instructions

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step 1
Cut Veal Breasts (2.7 kg) into two pieces and set aside.
step 2
Make the brine: In a large pot, bring the Water (150 mL), Salt (3 Tbsp), Granulated Sugar (1/2 tsp) and Cayenne Pepper (1 pinch) to a boil. Add the Ice (425 g) to cool the brine down quickly before you add the veal. Brine in the refrigerator overnight.
step 2 Make the brine: In a large pot, bring the Water (150 mL), Salt (3 Tbsp), Granulated Sugar (1/2 tsp) and Cayenne Pepper (1 pinch) to a boil. Add the Ice (425 g) to cool the brine down quickly before you add the veal. Brine in the refrigerator overnight.
step 3
The next day, discard the brine and transfer veal into a roasting pan, add Chicken Stock (1.9 L), Red Wine (960 mL), Tomatoes (905 g), Onions (4), Soy Sauce (240 mL), Garlic (6 cloves), Dried Oregano (1 Tbsp), Dried Thyme (1 Tbsp), Kosher Salt (1 tsp), Black Peppercorns (15), and Bay Leaves (4).
step 3 The next day, discard the brine and transfer veal into a roasting pan, add Chicken Stock (1.9 L), Red Wine (960 mL), Tomatoes (905 g), Onions (4), Soy Sauce (240 mL), Garlic (6 cloves), Dried Oregano (1 Tbsp), Dried Thyme (1 Tbsp), Kosher Salt (1 tsp), Black Peppercorns (15), and Bay Leaves (4).
step 4
Braise in a 300 degrees F (150 degrees C) oven for 3.5 to 4.5 hours, depending on the thickness and toughness of the meat.
step 5
While braising, turn the meat every 30 minutes, if the stock reduces too much, add some more stock or water.
step 5 While braising, turn the meat every 30 minutes, if the stock reduces too much, add some more stock or water.
step 6
The meat is done when you can pull-out the rib bones easily.
step 6 The meat is done when you can pull-out the rib bones easily.
step 7
Transfer the meat to a cutting board, let rest lightly covered for 15 minutes, then pull-out the rib bones.
step 7 Transfer the meat to a cutting board, let rest lightly covered for 15 minutes, then pull-out the rib bones.
step 8
Check and adjust the seasoning and consistency of the sauce – whether to strain or not, thicken or not.
step 8 Check and adjust the seasoning and consistency of the sauce – whether to strain or not, thicken or not.
step 9
While the veal rests and after the sauce is to your liking, cook the Ziti Pasta (455 g).
step 9 While the veal rests and after the sauce is to your liking, cook the Ziti Pasta (455 g).
step 10
Cut the veal into 1-inch slices.
step 10 Cut the veal into 1-inch slices.
step 11
Arrange the veal and pasta on serving platters, cover veal with sauce.
step 11 Arrange the veal and pasta on serving platters, cover veal with sauce.

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