You are here

Roast Breast Of Veal With Vegetables

Italian.Chef's picture
Roast Breast Of Veal With Vegetables has an amazing taste. Roast Breast Of Veal With Vegetables gets its taste from veal mixed with vegetables and chicken bouillon. Roast Breast Of Veal With Vegetables is inspired by many food joints across world.
Ingredients
  Canned crushed italian tomatoes/Whole tomatoes 1 1⁄2 Cup (24 tbs)
  Butter 3 Tablespoon
  Olive oil 2 Tablespoon
  Boneless veal breast 3 1⁄2 Pound
  Onion 1 Medium, finely chopped
  Carrot 1 , finely chopped
  Stalk celery 1 , finely chopped
  Potato 1 , peeled, finely chopped
  Garlic 2 Clove (10 gm)
  Bay leaves 2 , dried
  Whole black peppercorns 1⁄2 Teaspoon
  Pancetta 1⁄4 Pound (Cut Into 4 Slices And Diced)
  Dry white wine 3⁄4 Cup (12 tbs)
  Sugar 1 Teaspoon
  Ground pepper To Taste
  Chicken bouillon cube 1 , crushed
  Water 1 Cup (16 tbs) (As Required)
  Salt To Taste
Directions

Preheat oven to 375F (190C).
Press tomatoes through a food mill or sieve to remove seeds.
Melt butter with oil in a large heavy casserole.
When butter foams, add veal.
Brown on all sides over medium heat.
Add onion, carrot, celery, potato, garlic, bay leaves, peppercorns and pancetta.
Saute until vegetables and pancetta are lightly browned.
Stir in wine.
Add sugar and season with salt and pepper.
Cook until wine is reduced by half.
Add crushed bouillon cube and tomato pulp.
Bring to a boil.
Cover casserole and place in oven.
Cook 1-1/2 to 2 hours or until meat is tender.
Baste meat frequently.
If sauce looks too dry, add a little water.
Place veal on a cutting board.
Put sauce into a blender or food processor and process until smooth.
Taste and adjust for seasoning.
Slice meat and arrange on a large warm platter.
Spoon sauce over meat.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Vegetable

Rate It

Your rating: None
4.22647
Average: 4.2 (17 votes)