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 (55 g)
,
Granulated Sugar (2 g)
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 (5 g)
,
Dried Thyme (4 g)
,
Kosher Salt (9 g)
,
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 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 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 10
Cut the veal into 1-inch slices.
Step 11
Arrange the veal and pasta on serving platters, cover veal with sauce.
