Braised Veal Breast with Sausage, Olive, and Swiss Chard Stuffing
By America's Test KitchenPublished on September 12, 2011
Time
8¼ to 9¼ hours, plus 20 minutes resting
Yield
Serves 10-12
Ingredients
Simple Veal Stock
2 pounds veal bones 1 tablespoon vegetable oil 1 small onion, peeled1 small carrot, peeled½ small rib celerySausage, Olive, and Swiss Chard Stuffing
2 tablespoons olive oil 1 yellow onion large, chopped4 medium cloves garlic, minced1 pound Swiss chard, stemmed, washed, and chopped coarse1 teaspoon fennel seed ¼ teaspoon red pepper flakes Table salt 1 pound sweet Italian sausage, removed from casing½ pound ground veal from veal breast trimmings½ cup grated Parmesan cheese ½ cup black olives, pitted and chopped coarse1 cup fresh breadcrumbs 1 veal breast (first 7 ribs), trimmed and prepared for stuffing2 tablespoons olive oil Salt and ground black pepper ½ cup dry white wineBefore You Begin
Veal breast is one of the most underrated cuts of meat. A whole breast can feed 10 or 12 adults, making it an excellent choice for parties or holiday meals. Because of the bones, plan on about one pound of veal per adult. Veal breast is excellent when served at room temperature or even chilled.
Instructions
- For the stock: Heat oven to 400 degrees. Toss bones with oil in a baking pan. Roast bones, turning occasionally until brown, about 40 minutes. Transfer bones to a large saucepan with vegetables. Spoon excess grease from roasting pan, then add one cup water, scraping bottom of pan with wooden spoon to loosen browned bits. Pour this liquid into a saucepan with enough water to cover bones and vegetables by 1 inch; bring to a simmer over low heat, skimming foam as it floats to the surface. Simmer until bones and vegetable have completely given up their flavor to liquid, 3 to 4 hours. Skim fat, strain and refrigerate until ready to use. You should have 3 to 4 cups stock. (Can be refrigerated up to 5 days or frozen).
- For the stuffing: Heat oil in a large skillet or dutch oven. Add onions, saute until they start to soften, about 2 minutes. Add garlic, saute until they both soften, about 2 minutes longer. Add Swiss chard, fennel, red pepper flakes, and one teaspoon salt. Saute until chard wilts, liquids evaporate, and flavors blend, 3 to 4 minutes. Transfer mixture to a medium bowl and cool slightly. Stir in remaining ingredients.
- If your butcher has not already done so, trim the meat and bones after the seventh rib. Next, open a cavity in the breast by cutting along the top of the ribs. Spoon stuffing into veal breast pocket; do not overstuff. Secure pocket by tying veal breast with chicken twine at 2-inch intervals running parallel to rib bones. Brush veal breast with oil and sprinkle lightly with salt (too much and pan juices will be salty) and pepper.
- Heat oven to 325 degrees. Heat large roasting pan (at least 15-by-11-by-3 inches) over medium-high heat. Brown veal breast on all sides, about 15 minutes total. Add wine and stock and bring to a simmer. Cover pan with foil and put in oven. Braise until meat is tender and a meat thermometer inserted into the thickest section of roast registers between 160 and 170 degrees, about 3 hours. Remove veal breast from oven and transfer to a cutting board and let rest for at least 20 minutes. Meanwhile, pour braising liquid into a saucepan and reduce over high heat to about 2 cups.
- Remove twine and carve veal breast, leaving rib bones on platter. Serve with pan juices served separately.
Time
8¼ to 9¼ hours, plus 20 minutes restingYield
Serves 10-12Ingredients
Simple Veal Stock
2 pounds veal bones
1 tablespoon vegetable oil
1 small onion, peeled
1 small carrot, peeled
½ small rib celery
Sausage, Olive, and Swiss Chard Stuffing
2 tablespoons olive oil
1 yellow onion large, chopped
4 medium cloves garlic, minced
1 pound Swiss chard, stemmed, washed, and chopped coarse
1 teaspoon fennel seed
¼ teaspoon red pepper flakes
Table salt
1 pound sweet Italian sausage, removed from casing
½ pound ground veal from veal breast trimmings
½ cup grated Parmesan cheese
½ cup black olives, pitted and chopped coarse
1 cup fresh breadcrumbs
1 veal breast (first 7 ribs), trimmed and prepared for stuffing
2 tablespoons olive oil
Salt and ground black pepper
½ cup dry white wine
Ingredients
Simple Veal Stock
2 pounds veal bones
1 tablespoon vegetable oil
1 small onion, peeled
1 small carrot, peeled
½ small rib celery
Sausage, Olive, and Swiss Chard Stuffing
2 tablespoons olive oil
1 yellow onion large, chopped
4 medium cloves garlic, minced
1 pound Swiss chard, stemmed, washed, and chopped coarse
1 teaspoon fennel seed
¼ teaspoon red pepper flakes
Table salt
1 pound sweet Italian sausage, removed from casing
½ pound ground veal from veal breast trimmings
½ cup grated Parmesan cheese
½ cup black olives, pitted and chopped coarse
1 cup fresh breadcrumbs
1 veal breast (first 7 ribs), trimmed and prepared for stuffing
2 tablespoons olive oil
Salt and ground black pepper
½ cup dry white wine
Ingredients
Simple Veal Stock
2 pounds veal bones
1 tablespoon vegetable oil
1 small onion, peeled
1 small carrot, peeled
½ small rib celery
Sausage, Olive, and Swiss Chard Stuffing
2 tablespoons olive oil
1 yellow onion large, chopped
4 medium cloves garlic, minced
1 pound Swiss chard, stemmed, washed, and chopped coarse
1 teaspoon fennel seed
¼ teaspoon red pepper flakes
Table salt
1 pound sweet Italian sausage, removed from casing
½ pound ground veal from veal breast trimmings
½ cup grated Parmesan cheese
½ cup black olives, pitted and chopped coarse
1 cup fresh breadcrumbs
1 veal breast (first 7 ribs), trimmed and prepared for stuffing
2 tablespoons olive oil
Salt and ground black pepper
½ cup dry white wine
Why This Recipe Works
Veal breast is one of the most underrated cuts of meat. A whole breast can feed 10 or 12 adults, making it an excellent choice for parties or holiday meals. We wanted a veal breast recipe for tasty, tender meat and a complementary stuffing. We found that a stuffing of sausage, olives, and chard added plenty of flavor to the finished dish. Braising the veal breast after browning kept the meat moist while allowing it to cook through.
Before You Begin
Veal breast is one of the most underrated cuts of meat. A whole breast can feed 10 or 12 adults, making it an excellent choice for parties or holiday meals. Because of the bones, plan on about one pound of veal per adult. Veal breast is excellent when served at room temperature or even chilled.
Instructions
- For the stock: Heat oven to 400 degrees. Toss bones with oil in a baking pan. Roast bones, turning occasionally until brown, about 40 minutes. Transfer bones to a large saucepan with vegetables. Spoon excess grease from roasting pan, then add one cup water, scraping bottom of pan with wooden spoon to loosen browned bits. Pour this liquid into a saucepan with enough water to cover bones and vegetables by 1 inch; bring to a simmer over low heat, skimming foam as it floats to the surface. Simmer until bones and vegetable have completely given up their flavor to liquid, 3 to 4 hours. Skim fat, strain and refrigerate until ready to use. You should have 3 to 4 cups stock. (Can be refrigerated up to 5 days or frozen).
- For the stuffing: Heat oil in a large skillet or dutch oven. Add onions, saute until they start to soften, about 2 minutes. Add garlic, saute until they both soften, about 2 minutes longer. Add Swiss chard, fennel, red pepper flakes, and one teaspoon salt. Saute until chard wilts, liquids evaporate, and flavors blend, 3 to 4 minutes. Transfer mixture to a medium bowl and cool slightly. Stir in remaining ingredients.
- If your butcher has not already done so, trim the meat and bones after the seventh rib. Next, open a cavity in the breast by cutting along the top of the ribs. Spoon stuffing into veal breast pocket; do not overstuff. Secure pocket by tying veal breast with chicken twine at 2-inch intervals running parallel to rib bones. Brush veal breast with oil and sprinkle lightly with salt (too much and pan juices will be salty) and pepper.
- Heat oven to 325 degrees. Heat large roasting pan (at least 15-by-11-by-3 inches) over medium-high heat. Brown veal breast on all sides, about 15 minutes total. Add wine and stock and bring to a simmer. Cover pan with foil and put in oven. Braise until meat is tender and a meat thermometer inserted into the thickest section of roast registers between 160 and 170 degrees, about 3 hours. Remove veal breast from oven and transfer to a cutting board and let rest for at least 20 minutes. Meanwhile, pour braising liquid into a saucepan and reduce over high heat to about 2 cups.
- Remove twine and carve veal breast, leaving rib bones on platter. Serve with pan juices served separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
More Like This
Keep Exploring
My Rating
This is a members' feature.
0 Comments