VEAL BRISKET RECIPES

Steps:

• Preheat oven to 325F; spray a large roasting pan with Pam and set aside.
• In a small bowl, combine minced garlic, salt, pepper, mustard, paprika and thyme; with your hands, rub this mixture on the inside and outside of your brisket; if roast doesn't have much fat, add 1 tbsp olive oil to garlic mixture before rubbing on roast.
• Using your favourite stuffing, stuff the brisket lightly and fasten with skewers or tie with kitchen string.
• Place in roasting pan and surround with onion, celery and carrots.
• Pour broth and wine over all, and place cover on roasting pan.
• Bake for 3 hours, basting occasionally; remove cover and cook for about 45 minutes longer, or until done to your preference.

Steps:

• This hearty winter entree can be prepared several days ahead. Veal brisket is the boned veal breast. If you do not have a roasting pan large sufficient to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-lb. flat-cut beef brisket and roast till tender, about 3 1/2 hrs. Leftovers freeze well and make great sandwiches. Preheat oven to 350 F. Season veal generously with dry thyme, salt and pepper. Heat heavy large skillet over high heat. Add in veal bones and cook till some fat is rendered, turning occasionally, about 5 min. Add in onions and saute/fry till brown, about 15 min. Sprinkle flour over and stir 3 min. Transfer mix to large roasting pan, spreading onions in center and bones around edge. Add in 1 brisket to same skillet and cook till brown, about 5 min per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket. Add in button mushrooms, stock, Marsala, dry mushrooms, garlic and allspice to same skillet. Bring mix to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast till briskets are very tender, about 2 hrs. Uncover; let cold at least 30 min. Transfer briskets to platter. Remove bones from pan and throw away. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Throw away onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and throw away. Boil till pan juices coat spoon lightly, about 20 min. Return reserved mushrooms to sauce. Season to taste with salt and pepper. Cut briskets diagonally across grain into thin slices; trim fat, if you like. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and chill. Rewarm covered in 350 F oven before continuing, about 45 min.) Garnish with fresh thyme, if you like, and serve. 8 Servings