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Geschmorte Kalbsbrust (Braised Veal Breast)
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Not only is Veal / Breast one of my favorite animals/cuts, it is also the best bargains you can find for any meat, with the average price here in south Florida being just around $2.50 to $3.50.
The only place I can usually get it are the Asian or Latino markets. In a way, Veal’s lack of popularity is a blessing for poor retirees like myself, because it is the only meat I can really splurge on often, without emptying my coffers to the bottom. 🙂
I like veal breast prepared any style, bones-in, boneless, stuffed (my favorite), grilled, braised, simmered, whole, sliced on the rib, cubed for stew, etc, etc, but this recipe beats them all 🙂
And of course, the pasta – to die for !
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Bon Appétit ! Life is Good !
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Click here for more Veal on ChefsOpinion
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Geschmorte Kalbsbrust (Braised Veal Breast)
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Geschmorte Kalbsbrust (Braised Veal Breast)
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Geschmorte Kalbsbrust (Braised Veal Breast)
Ziti Longi, Sun Dried Tomatoes, Pangrattato
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- cut 6 lbs veal breast into two, brine overnight in 5 oz water, 15 oz ice, 2 oz salt, 1/2 tsp sugar and 1 pinch cayenne pepper ( bring the water , salt and sugar to a boil, remove from heat, add the ice to cool the brine down quickly before you add the veal, brine in the refrigerator overnight
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- next day, discard the brine; to a roasting pan add 4 medium size onions, cut into coarse julienne, add 1 qt good quality red wine, 2 lb diced tomatoes, 6 ea smashed garlic cloves, 4 ea laurel leaves, 1 tblsp dried oregano, 1 tblsp dried thyme, 1 cup soy sauce, 2 qt chicken or beef stock, 1/2 tblsp kosher salt, 15 ea crushed black pepper corns; braise in a 300F oven for 3,5 to 4.5 hours, depending on the thickness and toughness of the meat
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- while braising, torn the meat every 30 minutes, if the stock reduces too much, add some more stock ( Pls note !!! – cooking times and temperatures are guidelines – ovens, especially after years of use, tend to be way-off calibration, heating elements heat unevenly, doors don’t close properly, etc, etc )
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- the meat is done when you can pull-out the rib bones easily
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- remove the meat to cutting board, let rest lightly covered for 15 minutes, pull-out the rib bones
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- check / adjust the seasoning and consistency of the sauce – strain or not, thicken or not
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- while the veal rests and after the sauce is to your liking, cook the pasta of your choice ( I LOVE Ziti Longhi )
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- Ziti Longi, Sun Dried Tomatoes, Pangrattato
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- cut the veal into 1 inch slices
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- not how juicy the veal still is after 4 hours VERY SLOWLY braising
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- arang veal and pasta on serving platters, cover veal with sauce, serves 4-6
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- Geschmorte Kalbsbrust (Braised Veal Breast)
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- Geschmorte Kalbsbrust (Braised Veal Breast)
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- Geschmorte Kalbsbrust (Braised Veal Breast)
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- Geschmorte Kalbsbrust (Braised Veal Breast)
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- Geschmorte Kalbsbrust (Braised Veal Breast)
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ChefsOpinion 
That looks delicious and I bet it tastes even better.
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Anneli,
It is a combination of superb taste and great texture.
I love veal and could eat it a few times a week (I sometimes do ) 🙂
You can follow the link and see other preparations 🙂
Cheers !
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https://chefsopinion.org/?s=veal
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Love veal breast. Used to braise it stuffed with country style forcemeat and served with Chausser sauce. Keep on with the great posts.
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Thanks Daniel 🙂
Life is Good !
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I have never tried to cook this, as veal is so socially unpopular and is therefore harder to get. Breast of lamb is easier to get, and I have roasted this, stuffed. If I can’t get a veal breast, I will get lamb, trim off most (not all!) of the fat, bone it and braise that
The pasta looks fun, and I look forward to trying it at home.
Thank you, as always
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Hi Peter,
Stuffed pork breast is a good substitute (PLs don’t use meat stuffing, but the proper bread stuffing)
Cheers !
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I will try breast of pork. I agree with you about stuffing: I prefer sage and onion with pork, parsley and thyme with lamb, and oatmeal with poultry or game. We are now at the height of the pheasant and partridge season – and it is delightful!
Thank you, as ever,
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I am looking forward to pictures 🙂
Cheers !
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Oh crikey! My food photography is not to your standard, but I will try!
How do I get pictures to you?
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Hi Peter,
You can post a link on ChefsOpinion’s comment section,
or send it by :
I’ll leave these details up for 3 days, then I’ll take them down. Feel free to note the contacts down.
no more excuses 🙂
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