Braised Veal Breast with Potato-and-Onion Stuffing

Ingredients for Braised Veal Breast with Potato-and-Onion Stuffing

• 350g medium Yukon Gold potatoes (2 to 3), left unpeeled

• 1 large onion, chopped (475ml )

• 2 tablespoons vegetable oil

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1 large egg, lightly beaten

• 1 tablespoon chopped fresh dill

• 1 (4- to 2.0kg) bone-in back portion veal breast (3 or 4 ribs)

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 1 tablespoon vegetable oil

• 240ml dry white wine

• 425ml reduced-sodium chicken broth (14 fluid ounces)

• 2 Turkish bay leaves or 1 California

• 120ml double cream

• 2 teaspoons cornflour

• 1 tablespoon chopped fresh dill

• 1/4 teaspoons fresh lemon juice, or to taste

• a carpet or upholstery needle

• kitchen string

How to make Braised Veal Breast with Potato-and-Onion Stuffing

Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.

While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes. Transfer to a bowl.

Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.

Cut a 7- by 5-inch pocket in centre of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).

Put oven rack in middle position and preheat oven to 177°C.

Pat veal dry and rub all over with salt and pepper. Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.

Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.

Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornflour in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.

Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.