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RECIPE
18 INGREDIENTS11 STEPS4HR

Geschmorte Kalbsbrust (Braised Veal)

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After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
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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.
4HR
Total Time

Chef's Opinion

After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
6 lb
Veal Breasts
5 fl oz
Water
3 cups
Ice
3 Tbsp
1 pinch
Cayenne Pepper
8 cups
Chicken Stock
or Beef Stock
4 cups
Red Wine
2 lb
Tomatoes , diced
4
Medium  Onions , julienned
1 cup
6 cloves
1 Tbsp
Dried Thyme
1/2 Tbsp
15
1 lb
Ziti Pasta

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Nutrition Per Serving

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CALORIES
2239
FAT
103.4 g
PROTEIN
154.9 g
CARBS
123.0 g

Cooking Instructions

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Step 1
Cut Veal Breast (6 pound) into two pieces and set aside.
Step 2
Make the brine: In a large pot, bring the Water (5 fluid ounce), Salt (2 ounce), Granulated Sugar (1/2 teaspoon) and Cayenne Pepper (1 pinch) to a boil. Add the Ice (15 ounce) 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 (2 quart), Red Wine (1 quart), Tomato (2 pound), Onion (4), Soy Sauce (1 cup), Garlic (6 clove), Dried Oregano (1 tablespoon), Dried Thyme (1 tablespoon), Kosher Salt (1/2 tablespoon), Black Peppercorns (15), and Bay Leaf (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 (16 ounce).
Step 10
Cut the veal into 1-inch slices.
Step 11
Arrange the veal and pasta on serving platters, cover veal with sauce.

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Nutrition Per Serving
Calories
2239
% Daily Value*
Fat
103.4 g
133%
Saturated Fat
40.3 g
201%
Trans Fat
0.0 g
--
Cholesterol
492.5 mg
164%
Carbohydrates
123.0 g
45%
Fiber
9.9 g
35%
Sugars
18.4 g
--
Protein
154.9 g
310%
Sodium
10599.5 mg
461%
Vitamin D
--
--
Calcium
265.0 mg
20%
Iron
13.3 mg
74%
Potassium
3307.9 mg
70%
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