Braised Veal Breast With Mushrooms Recipes

Braised Veal Breast With Mushrooms image

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories dinner, one pot, sauces and gravies, main course

Time 1h30m

Yield 4 to 8 servings

Number Of Ingredients 5

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BRAISED VEAL WITH WILD MUSHROOMS RECIPE - GRANT ACHATZ - FOOD …

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WEB Jun 19, 2015 · Ingredients. 2 tablespoons canola oil. Four meaty 1-pound pieces of veal shank. Salt and freshly ground pepper. 1 onion, chopped. 1 carrot, chopped. 1 celery rib, …

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In a large enameled cast-iron casserole, heat the canola oil. Season the veal shanks with salt and pepper and brown them in the oil over moderate heat, about 7 minutes per side. Transfer the veal to a plate. Add the onion, carrot and celery to the casserole and cook, stirring, until softened but not browned, about 5 minutes. Add the chicken stock and bring to a boil, scraping up any browned bits from the bottom of the casserole.
Return the veal shanks to the casserole and add the bouquet garni. Cover and cook over low heat until the meat is very tender, about 1 1/2 hours.
Meanwhile, in a large skillet, melt the butter in the olive oil. Add the mushrooms and season with salt and pepper. Cook over moderately high heat until the mushrooms are dry and just beginning to brown, about 10 minutes. Add the garlic and thyme and cook until fragrant, about 2 minutes longer.
Transfer the veal shanks to a platter; when cool enough to handle, discard the bones and gristle. Strain the cooking liquid, pressing hard on the solids. Return the liquid to the casserole and boil until it is reduced to 2 cups, about 20 minutes. Return the veal to the sauce, add the mushrooms and cook over low heat just until warmed through. Serve hot.

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WEB Good. Best Classic French Veal Stew Recipe. Well I think that it is time for a French classic dish today: so how about a succulent braised veal …

Add the butter to a large pot and place it over medium-high heat until melted. Then add the whole unpeeled garlic cloves, bay leaves and rosemary.
Stir and let the veal brown lightly on all sides. Then add the warm chicken stock and white wine. Season with a pinch of pepper and salt.
Cover the pot and turn the heat low. Simmer the veal for about 90 minutes. Stir regularly. In the end the stock and wine should have reduced by at least half. In the meantime peel the carrots and clean the mushrooms. Slice them both up. After 90 minutes of cooking the veal, add the sliced carrots.

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WEB 2 pounds assorted mushrooms, sliced thin, such as shiitake, cremini and oyster work well. 1/2 cup grated Parmigiano. One 3 to 4-pound veal …

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Difficulty Intermediate

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WEB Mar 22, 2017 · Ingredients. 2 ounces dried porcini mushrooms. 4 ounces sun-dried tomatoes. 2 cups chicken broth. 3 shallots, minced. 8 garlic cloves, minced. Extra virgin olive oil, such as Colavita. 1 (5-pound) veal …
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WEB Nov 5, 2021 · Step-by-step instructions. Prepare the meat: Place meat between two large pieces of cling film. Pound veal cutlets gently with a meat pounder or a rolling pin until thinner, about 0.2 inch/ 5 mm thick. …
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