Roast Breast Of Veal With Vegetables
|Canned crushed italian tomatoes/Whole tomatoes||1 1⁄2 Cup (24 tbs)|
|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)|
|Ground pepper||To Taste|
|Chicken bouillon cube||1 , crushed|
|Water||1 Cup (16 tbs) (As Required)|
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.