Recipe Image
Servings:
4
Geschmorte Kalbsbrust (Braised Veal)
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.
Total Time
4hr
0.0
0 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
6
lb
Veal Breasts
•
5
fl oz
Water
•
3
cups
Ice
•
3
Tbsp
Salt
•
1/2
tsp
Granulated Sugar
•
1
pinch
Cayenne Pepper
•
8
cups
Chicken Stock
or Beef Stock
•
4
cups
Red Wine
•
5
cups
Tomatoes
, diced
•
4
Medium
Onions
, julienned
•
1
cup
Soy Sauce
•
6
cloves
Garlic
•
1
Tbsp
Dried Oregano
•
1
Tbsp
Dried Thyme
•
4
Bay Leaves
•
1
tsp
Kosher Salt
•
15
Black Peppercorns
, crushed
•
1
lb
Ziti Pasta
Cooking Instructions
1.
Cut
Veal Breasts (6 lb)
into two pieces and set aside.
2.
Make the brine: In a large pot, bring the
Water (5 fl oz)
,
Salt (3 Tbsp)
,
Granulated Sugar (1/2 tsp)
and
Cayenne Pepper (1 pinch)
to a boil. Add the
Ice (3 cups)
to cool the brine down quickly before you add the veal. Brine in the refrigerator overnight.
3.
The next day, discard the brine and transfer veal into a roasting pan, add
Chicken Stock (8 cups)
,
Red Wine (4 cups)
,
Tomatoes (5 cups)
,
Onions (4)
,
Soy Sauce (1 cup)
,
Garlic (6 cloves)
,
Dried Oregano (1 Tbsp)
,
Dried Thyme (1 Tbsp)
,
Kosher Salt (1 tsp)
,
Black Peppercorns (15)
, and
Bay Leaves (4)
.
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.
5.
While braising, turn the meat every 30 minutes, if the stock reduces too much, add some more stock or water.
6.
The meat is done when you can pull-out the rib bones easily.
7.
Transfer the meat to a cutting board, let rest lightly covered for 15 minutes, then pull-out the rib bones.
8.
Check and adjust the seasoning and consistency of the sauce – whether to strain or not, thicken or not.
9.
While the veal rests and after the sauce is to your liking, cook the
Ziti Pasta (4 1/2 cups)
.
10.
Cut the veal into 1-inch slices.
11.
Arrange the veal and pasta on serving platters, cover veal with sauce.
Nutrition Per Serving
CALORIES
2343
FAT
109.2 g
PROTEIN
154.5 g
CARBS
134.6 g
