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Ingredientes
- 3 lb veal breast Coarse salt to taste Freshly-grnd white pepper to taste
- 2 Tbsp. corn oil
- 2 lrg shallots peeled
- 1 x onion quartered
- 1 x leek split, cleaned
- 12 x garlic cloves unpeeled
- 2 x bay leaves
- 1/3 c. diced celery root
- 4 whl cloves
- 1/2 tsp white peppercorns
- 1/2 tsp grnd cumin
- 1/2 x cabbage quartered
- 2 c. dry white wine
- 1 1/3 c. apple cider
- 1/3 c. snipped chives
Direcciones
- 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.
- 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.
- 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.
- To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.
- This recipe yields 4 servings.
- 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% |
