Steps:
- Preheat oven to 350°F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket.
- Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes.
- Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper.
- Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350°F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve.
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Syed Ashiq Hussain
[email protected]I followed the recipe exactly and the results were fantastic. The veal was cooked perfectly and the sauce was divine. I will definitely be making this again.
Sandesh Np
[email protected]This recipe was amazing! The veal was so tender and juicy, and the sauce was perfect. I will definitely be making this again.
Aylin
[email protected]The veal was a bit tough, but the sauce was delicious. I would definitely make this again, but I would cook the veal for a longer amount of time.
Hassan Muktar
[email protected]This recipe was a bit too complicated for me, but the results were worth it. The veal was so tender and the sauce was amazing. I would definitely make this again, but I would simplify the recipe a bit.
Kashif Prince
[email protected]Wow! This recipe is a winner. The veal was incredibly tender and the sauce was so flavorful. I served it with roasted vegetables and mashed potatoes and it was a hit with my family.
Brooke Statesman
[email protected]I'm not a big fan of veal, but I decided to give this recipe a try and I'm so glad I did! The veal was cooked perfectly and the sauce was to die for. I will definitely be making this again.
Lawrence Boateng
[email protected]This recipe was easy to follow and the results were amazing. The veal was fall-apart tender and the sauce was rich and flavorful. Definitely a keeper!
Laiba Aftab
[email protected]The veal was a bit dry, but the sauce was phenomenal. I would definitely make this again, but I would cook the veal for a shorter amount of time.
Yonas Assefa
[email protected]This is my new favorite veal recipe. The meat was so tender and flavorful, and the sauce was divine. I will definitely be making this again and again.
Dana Williams
[email protected]I followed the recipe exactly and the veal turned out perfectly. It was so tender and juicy. The sauce was also delicious, but I added a bit more garlic because I love garlic.
Maher Hussen
[email protected]The sauce really makes this dish. It's so rich and creamy, with the perfect amount of sweetness and acidity. Highly recommend!
JK Jamal
[email protected]Amazing recipe! The veal was cooked to perfection and the Marsala mushroom sauce was so flavorful. I will definitely be making this again.
Ahmad Arif
[email protected]This roast veal brisket with Marsala mushroom sauce was an absolute delight! The meat was fork-tender and incredibly flavorful, while the sauce was rich, savory, and perfectly balanced. I served it over mashed potatoes and roasted vegetables, and it