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Veal Breast Roast
Euro-American

Serves
Effort:
Sched:
DoAhead:  
2+ main  
**
3-1/4 hr  
Yes
A delicious roast that's easy to make. The flavor is lighter, less fatty and more tender than with beef. Veal breast, particularly "bone in", is often much less costly than other cuts of veal. Don't feel bad about eating calf, blame it on the vegetarians (Veal Controversy).



2-1/4
1/2
1/4
1/2
ar
8
2
1-1/2
3
2/3
3
2
2
#
t
t
t

oz
oz
oz

c
c
t
T
Veal Breast (1)
Salt
Pepper
Coriander Seed
Olive Oil ExtV
Onion
Celery
Carrot
Parsley sprig
Wine, dry white
Stock
Cornstarch
Water
  1. Preheat the oven to 350°F/175°C.
  2. Grind together Salt, Pepper and Coriander Seed.
  3. Remove any excess fat from the VEAL BREAST. Rub it all over with Pepper mix. Let rest a bit while you prepare other ingredients.
  4. Split ONION in half lengthwise, peel and slice medium. Chop CELERY and CARROTS coarse. Mix all with Parsley and spread it out in a coverable roasting pan or casserole.
  5. Rub Veal Breast all over with Olive Oil, then place over the vegetables, flat side up and so it's level on top. Pour in Stock and Wine. It should almost cover. Cover tightly and slide into the oven for 2 hours.
  6. Uncover Veal Breast and continue in the oven until browned on top and fork tender, about another 1 hour.
  7. Remove Veal Breast from pan and keep warm. Strain pan juices and discard solids. Defat the liquid (use your gravy separator).
  8. Place Juices in a sauce pan and reduce by about 1/2 over medium high heat.
  9. Mix Cornstarch and Water. Stir into sauce pan and cook a few minutes until a little thickened. Check for seasoning and adjust if needed.
  10. Remove Rib Bones (if any) from Veal Breast (they should pull out easily). Slice into thick slices. Arrange on a serving platter and pour just a little of the sauce over.
  11. Serve hot and pass the remaining sauce in a gravy boat.
NOTES:
  1. Veal Breast:   This weight is for veal breast with the bones in. Cuts of veal breast may have a lot of strips cartilage on the underside. I do not remove this. After the long cooking it's soft enough to chew up and the calcium and proteins are good for bones and joints.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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