by Chef Jeff Nathan, Abigael’s on Broadway
Jeff and Alison Nathan often prepare this delectable veal dish for the holidays.
5 pounds veal brisket or breast of veal
Kosher salt and freshly ground black pepper
5 cups onions, chopped
2 cups carrots, diced large
2 tablespoons garlic, chopped
2 bay leaves
1 tablespoon dry thyme
1 tablespoon dry rosemary
12 black peppercorns
1 bunch parsley stems
1 750-ml. bottle dry white wine, reserve 1/4 cup
1 28 ounce can crushed tomatoes
Season the veal brisket on all sides with the salt and pepper. Heat a large Dutch oven with oil. Sear the brisket on all sides, turning as necessary. Remove the brisket from the Dutch oven and reserve.
Add more oil to the Dutch oven, if necessary. Add in the onions, carrots and garlic. Stir and allow to cook until the onions are wilted and just begin to turn golden.
Combine the bay leaves, dry herbs, peppercorns and parsley stems. Tie into a cheesecloth sachet and place the sachet in with the vegetables. Add the white wine and bring to a simmer over medium – high heat. Simmer 2 – 3 minutes, while stirring and scraping up the bits stuck to the bottom of the pot.
Place the veal brisket back into the pot. Add in the crushed tomatoes and cover. Place in a pre-heated 350˚ F. oven for 2 1/2 - 3 hours until tender.
Remove from oven and a place the brisket on a carving board. Allow to rest 20 minutes before slicing. Slice across the grain. Serve hot with sauce.
The veal brisket may be prepared up to one day ahead, then reheated in the braising liquid.
Yield: serves 6 - 8
Recipes: Meat, Veal, Kosher