Geschmorte Kalbsbrust (Braised Veal)

Cut Veal Breasts (6 lb) into two pieces and set aside.

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.

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), {@10:}, Soy Sauce (1 cup), Garlic (6 cloves), Dried Oregano (1 Tbsp), Dried Thyme (1 Tbsp), Kosher Salt (1/2 Tbsp), Black Peppercorns (15), and Bay Leaves (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.

While braising, turn the meat every 30 minutes, if the stock reduces too much, add some more stock or water.

The meat is done when you can pull-out the rib bones easily.

Transfer the meat to a cutting board, let rest lightly covered for 15 minutes, then pull-out the rib bones.

Check and adjust the seasoning and consistency of the sauce – whether to strain or not, thicken or not.

While the veal rests and after the sauce is to your liking, cook the Ziti Pasta (1 lb).

Cut the veal into 1-inch slices.

Arrange the veal and pasta on serving platters, cover veal with sauce.