Braised Breast Of Veal With Onions And Herbs

Recipe Ingredients

5 lbs	2270g / 80oz	Bones-in veal breast - (to 6 lbs) - fat trimmed
1 tablespoon	15ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
1 tablespoon	15ml	Dried thyme
1 tablespoon	15ml	Dried rosemary
1 tablespoon	15ml	Dried parsley
1/2 lb	227g / 8oz	Cippolline - peeled, and an X
		Cut into the base of each
1/2 cup	118ml	Red wine
1/2 cup	20g / 0.7oz	Fresh mint leaves
5		Red jalapeños - split, seeded,
		And cut into 1/4" half moons

Recipe Instructions

Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary. Pour in water to cover. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. Turn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.

Degrease the pan and add the cippolline. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chilis and serve.

This recipe yields 4 to 6 servings.

Description:

"{Petto Di Vitello Con Cipolline And Mentuccia}"

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2C22) - from the TV FOOD NETWORK

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