Braised Veal Breast With Bulb Vegetables Recipe

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Servings: 4

Ingredients

Cost per serving $2.98 view details

Directions

  1. Preheat the oven to 250 degrees. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add in the veal; brown well on all sides. Transfer to a plate.
  2. Add in the next nine ingredients to the pan and cook, stirring, till the onion begins to brown. Add in the cabbage; cook till wilted and browned slightly. Add in 1 c. each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven till the meat is very tender, about 2 1/2 to 3 hrs.
  3. Remove the veal and vegetables from the juices and keep hot. Strain and degrease juices; return to the pot. Add in remaining wine and cider; bring to a boil. Reduce for 15 min to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce till it is syrupy and the meat is nicely glazed.
  4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.
  5. This recipe yields 4 servings.
  6. Comments: The secret here is browning the meat.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 339g
Recipe makes 4 servings
Calories 246  
Calories from Fat 64 26%
Total Fat 7.24g 9%
Saturated Fat 0.98g 4%
Trans Fat 0.02g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 457mg 13%
Total Carbs 23.76g 6%
Dietary Fiber 3.6g 12%
Sugars 13.11g 9%
Protein 2.35g 4%
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