TENDRONS DE VEAU BRAISES (BRAISED BREAST OF VEAL)
Provided by Pierre Franey
Categories dinner, main course
Time 2h45m
Yield 6 to 10 servings
Number Of Ingredients 13
Steps:
- Halve each of the six strips of veal crosswise.
- Dredge the breast sections in flour seasoned with salt and pepper.
- Heat the oil in a large cast iron skillet over a medium flame. Add the veal pieces, turning often to brown all over. This should take about 10 minutes.
- Drain the fat from the skillet and add the onions, celery, garlic and carrots. Cook, stirring, for 2 minutes. Add the wine, bay leaf, thyme, chicken stock and tomatoes. Stir, bringing to a boil. Cover, reduce heat and simmer for 2 hours, or until the meat is well cooked.
- Remove the excess fat if necessary. Remove the bay leaf. Serve with buttered noodles, rice or mashed potatoes.
Nutrition Facts : @context http, Calories 994, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 67 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 0 grams
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Silver Knight
[email protected]I'm not a big fan of veal, but I thought this dish was pretty good. The sauce was especially tasty.
Mbambo Lwazi
[email protected]This is a great recipe for a special occasion. I made it for my wife's birthday and she loved it.
Jecari Luna
[email protected]I thought the dish was a bit too heavy. I would use less butter and cream next time.
Rashed Yarmal
[email protected]This is a classic dish that is always a hit. I love the way the meat falls apart in your mouth.
Jafaruddin Raini
[email protected]I love the rich flavor of this dish. I often serve it with mashed potatoes and green beans.
Rj Awais
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a hit with my family.
S P
[email protected]I thought the dish was a bit too salty. I would use less salt next time.
Cody Elrod
[email protected]This was my first time cooking veal and I was very pleased with the results. The meat was tender and flavorful.
bijaya kumal
[email protected]I've made this recipe several times and it's always a crowd-pleaser. I usually serve it with roasted vegetables.
Md khalilur Rahman
[email protected]I'm not a big fan of veal, but I thought this dish was pretty good. The sauce was especially tasty.
Hugh Mcgranaghan
[email protected]This is a great recipe for a special occasion. I made it for my husband's birthday and he loved it.
Lillian Brannon
[email protected]I found the cooking time to be a bit too long. I reduced it by 30 minutes and the meat was still fall-apart tender.
Partho Priyo
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. I love that it's a one-pot meal.
Edmar Cayao
[email protected]I thought the dish was a bit bland. I added some extra herbs and spices to give it more flavor.
Noor Gul
[email protected]This was my first time making braised breast of veal and it was a success! The meat was so tender and juicy. I will definitely be making this dish again.
Amon Banda
[email protected]I love this recipe. It's a great way to use up leftover veal and it always turns out delicious. I often make it with beef broth instead of chicken broth.
Rony Biswas
[email protected]I followed the recipe exactly and the dish turned out perfectly. I served it with mashed potatoes and green beans and it was a hit with my family.
Ramone Francis
[email protected]This braised breast of veal was an absolute delight! The meat was fall-apart tender and the sauce was rich and flavorful.