BREAST OF VEAL ROAST RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

WHOLE ROASTED BREAST OF VEAL RECIPE - NYT COOKING



Whole Roasted Breast of Veal Recipe - NYT Cooking image

A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn’t make immediate sense that I consider the veal — with its fat and cartilage and bone and sinew and silver skin — a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don’t need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party — and sit down at it.

Provided by Gabrielle Hamilton

Total Time 12 hours 30 minutes

Yield Serves 10-20

Number Of Ingredients 10

Whole breast of veal — approximately 15 pounds
Salt
Freshly ground black pepper
Ground juniper
Ground allspice
Fresh thyme
Olive oil
4 Yukon Gold potatoes
1 large yellow onion
Dry white wine

Steps:

  • Vaguely trim breast — just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
  • Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
  • Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
  • Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
  • Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don’t want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
  • Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

STUFFED ROAST VEAL BREAST RECIPE - NYT COOKING



Stuffed Roast Veal Breast Recipe - NYT Cooking image

Provided by Jacques Pepin

Total Time 2 hours 30 minutes

Yield 6 servings

Number Of Ingredients 12

2 1/2 cups coarse stale bread crumbs, preferably from a crusty country loaf
1 pound sweet Italian sausage meat
1/4 cup chopped parsley
1/2 cup chopped onion
1 teaspoon freshly ground black pepper
3 to 4 cloves garlic, peeled, crushed and chopped (2 teaspoons)
1 3 1/2- to 4- pound veal breast (4 to 5 ribs)
1 tablespoon olive oil
1 teaspoon salt
1 large onion, sliced
1/2 cup water
2 pounds medium-size potatoes (about 6), peeled and halved lengthwise

Steps:

  • In a bowl, mix together the stuffing ingredients.
  • Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
  • Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
  • Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
  • At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.

Nutrition Facts : @context http//schema.org, Calories 1006, UnsaturatedFatContent 36 grams, CarbohydrateContent 40 grams, FatContent 64 grams, FiberContent 5 grams, ProteinContent 67 grams, SaturatedFatContent 23 grams, SodiumContent 1246 milligrams, SugarContent 5 grams, TransFatContent 0 grams

More about "breast of veal roast recipes"

ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...
TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.
From uncutrecipes.com
Reviews 5.0
Total Time 90 minutes
Cuisine Italian
Calories 480 cal per serving
  • In the meantime, peel the Potatoes and cut them into chunks...
See details


BRAISED VEAL BREAST WITH POTATO-AND-ONION STUFFING RECIPE ...
While this impressive roast cooks, it slowly transfers flavorful juices to the moist potato-and-onion stuffing tucked inside. Once the breast has been cut from the bone, it yields beautiful slices ideal for drizzling with the lush pan sauce.
From epicurious.com
Reviews 3.2
Total Time 4 1/2 hr
  • Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.
See details


ROASTED VEAL BREAST WITH GREEN OLIVES AND THYME | WILLIAMS ...
Sep 05, 2018 · Pat the veal thoroughly dry. Brush all over with the olive oil. Sprinkle with the thyme and season generously with salt and pepper. Mound the onion slices in a roasting pan and place the veal, bone side down, on top. Transfer to the oven and roast for 20 minutes. Turn the veal over and roast for 10 minutes more.
From williams-sonoma.com
See details


HOW TO COOK VEAL BREAST ON THE BONE - RECIPES AND TIPS TO ...
From farmison.com
See details


10 BEST VEAL BREAST RECIPES | YUMMLY
Jan 05, 2022 · The Best Veal Breast Recipes on Yummly | Stuffed Veal Breast, Roasted Veal Breast With Green Olives And Thyme, Braised Veal Breast Stuffed With Fontina And Porcini
From yummly.com
See details


ROASTED VEAL BREAST "ALLA FORNARA" ITALIAN RECIPE & HISTORY
Nov 23, 2019 · SERVE THE VEAL BREAST "ALLA FORNARA" Once ready, let the roasted veal breast rest 10 minutes, then discard the kitchen string and reduce the meat into slices... Season the slices with a few tbsp of its sauce and serve on a serving plate along with the roasted potatoes. If some meat remains, or if ...
From philosokitchen.com
See details


BREAST OF VEAL — KOSHER RECIPES — RONNIE FEIN
Apr 04, 2016 · Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for about 2 minutes, to soften slightly. Add the mushrooms, garlic and parsley, stir and cook for another 2 minutes. Season to taste with salt and pepper. Spoon the vegetables into a roasting pan. Place the veal breast on top.
From ronniefein.com
See details


BREAST OF VEAL — KOSHER RECIPES — RONNIE FEIN
Apr 04, 2016 · Roast Breast of Veal with Mushrooms, Onions and White Wine. Preheat the oven to 400 degrees. Heat 2 tablespoons of the olive oil in a saute pan over medium heat. Add the onion and cook for about 2 minutes, to soften slightly. Add the mushrooms, garlic and parsley, stir and cook for another 2 minutes. Season to taste with salt and pepper.
From ronniefein.com
See details


STUFFED BRAISED VEAL BREAST RECIPE | ANNE BURRELL | FOOD ...
Roll the veal around the prosciutto and tie the veal with butcher's twine. Coat a Dutch oven with olive oil and bring to a medium-high heat. Add the veal roll and brown on all sides.
From foodnetwork.com
See details


10 BEST ITALIAN VEAL ROAST RECIPES | YUMMLY
Jan 14, 2022 · Summer Italian Veal Roast - pressure cooker Hip Pressure Cooking. cloves, carrot, white wine, bay leaves, veal roast, cloves, olive oil and 10 more.
From yummly.com
See details


STUFFED BREAST OF VEAL - ROSSOTTI RANCH
Jun 23, 2017 · Breast of veal is usually braised, but in this recipe, it is covered and steam-roasted in the oven, and then roasted uncovered until browned and tender, with the bones forming a natural roasting rack. Serve the veal hot as a main course with a little wholegrain mustard, or at room temperature with some Aioli or Salsa Verde.
From rossottiranch.com
See details


CONFIT OF VEAL BREAST | THE SPLENDID TABLE
Apr 17, 2004 · Place seasoned breast in a large, deep roasting pan. Roast in oven for 20 minutes. 3. Remove veal breast from the oven, and reduce the oven temperature to 300 degrees. To the veal breast in the roasting pan, add the chicken broth, the beef broth, the wine, the shallots, the garlic, the thyme, the bay leaves, and the peppercorns.
From splendidtable.org
See details


STUFFED VEAL BREAST ITALIAN RECIPE - RECIPES FROM ITALY
Apr 03, 2017 · Directions. Start preparing stuffed veal breast recipe soaking the stale bread into the milk and wait until it is completely soaked (1).In the meantime, chop finely the shallot (2) and cook it with boiled spinach into a pan for about 10 minutes (3).. When the spinach has cooled, add the squeezed bread (4), one egg, the parmesan cheese, chopped parsley (5) and lastly the ground beef (6).
From recipesfromitaly.com
See details


HOW TO MAKE POLISH STUFFED-BREAST VEAL POCKET - DELISHABLY
Method. Pre-heat the oven to 350 F. Rinse the veal pocket inside and out and pat dry with paper towels. Trim off excess fat. Place the veal on a rack in a shallow roasting pan, rib-side down. In a large bowl, combine all of the remaining ingredients except the "salt and additional freshly ground black pepper".
From delishably.com
See details


JACQUES PÉPIN - GOOD AFTERNOON. I LOVE A ROAST OF VEAL....
About five, six clove of garlic. I have a last clove of garlic here. Peel bunch of fresh thyme, one bay leaf, and that's about it. I'm gonna put that in the oven. I could deglaze with a bit of white wine or leave it like that. I think I'm going to leave it just like that. 275° for two hours.
From facebook.com
See details


HOW TO COOK BONELESS VEAL ROAST | LIVESTRONG.COM
Step 7. Cook a boneless veal roast in the oven for about 25 to 40 minutes per pound, depending on how well done you want it. Give the roast about 25 minutes per pound to bring its internal temperature to 145 degrees Fahrenheit for a medium-rare roast. Bake for just over half an hour per pound to bring the roast's internal temperature to 160 ...
From livestrong.com
See details


VEAL ROAST | FRENCH RECIPES AND CUISINE
Jul 14, 2015 · VEAL ROAST . The smell in your kitchen will delight you! I do love this tender meat! Perfect for Sunday dinner! Pair with a fantastic Pinot Noir from Burgundy! Enjoy! Preparation: 10 min; cooking time: 2 hours. Serving 4 1 breast of veal (about 3 lbs.) boneless and rolled-up, prepared by your butcher. 4 garlic cloves, peeled and cut into pieces
From frenchrecipesandcuisine.com
See details


ITALIAN STUFFED VEAL BREAST RECIPES
How to cook Veal Breast Roast in the oven? Pour the potatoes around the meat after 75 minutes of baking, and bake until the end of the time. Once ready, let the roasted veal breast rest 10 minutes, then discard the kitchen string and reduce the meat into slices 1 finger thick. You want the meat cooked, but still juicy.
From tfrecipes.com
See details


CHARD AND MUSHROOM-STUFFED BREAST OF VEAL RECIPE | BON APPÉTIT
Nov 14, 2011 · Preheat oven to 325°. Combine 6 tsp. paprika, 2 Tbsp. salt, 4 tsp. sage, 4 tsp. pepper, and cardamom in a small bowl. Place veal breasts on a work surface and pound thickest part of veal with a ...
From bonappetit.com
See details