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Braised Veal Breast with Potato-and-Onion Stuffing

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Braised Veal Breast with Potato-and-Onion Stuffing

Braised Veal Breast with Potato-and-Onion Stuffing

amanda

Equipment

  • - Kitchen Knife with wooden handle

  • - Chef's Knife

  • - Cutting Board

  • - Stove Top Skillet (Non-Stick)

  • - Heavy Duty Pot

  • - Potato Masher

  • - Slow Cooker (6-Quart)

  • - Onion Chopper or Food Processor

  • - Metal Stirring Spoon

  • - Measuring Cups and Spoons

  • - Baking Dish or Casseroran with a lid

Ingredients

  • 3/4 pound medium Yukon Gold potatoes (2 to 3), left unpeeled

  • 1 large onion, chopped (2 cups)

  • 2 tablespoons vegetable oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 large egg, lightly beaten

  • 1 tablespoon chopped fresh dill

  • 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon vegetable oil

  • 1 cup dry white wine

  • 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)

  • 2 Turkish bay leaves or 1 California

  • 1/2 cup heavy cream

  • 2 teaspoons cornstarch

  • 1 tablespoon chopped fresh dill

  • 1/4 teaspoon fresh lemon juice, or to taste

  • a carpet or upholstery needle; kitchen string

Instructions

1

Instruction 1

Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
2

Instruction 2

While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.
3

Instruction 3

Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
4

Instruction 4

Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
5

Instruction 5

Put oven rack in middle position and preheat oven to 350°F.
6

Instruction 6

Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
7

Instruction 7

Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
8

Instruction 8

Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
9

Instruction 9

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.
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