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Receta Roast Veal Brisket With Marsala Mushroom Sauce
by Global Cookbook

Roast Veal Brisket With Marsala Mushroom Sauce
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Ingredientes

  • 2 x 6-to-7-lb. point-end veal breasts, boned, fat trimmed (about 2 1/2 pounds each after boning), bones reserved and cut into pcs
  •     Dry thyme
  • 1 1/2 lb Medium onions, quartered
  • 2 Tbsp. All purpose flour
  • 1 1/2 lb Button mushrooms, thickly sliced
  • 4 c. Chicken stock or possibly canned low-salt broth
  • 2 c. Dry imported Marsala
  • 2 ounce Dry porcini mushrooms, rinsed, liquid removed
  • 8 lrg Garlic cloves
  • 1/4 tsp (generous) grnd allspice
  •     Fresh thyme, (optional)

Direcciones

  1. This hearty winter entree can be prepared several days ahead. Veal brisket is the boned veal breast. If you do not have a roasting pan large sufficient to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-lb. flat-cut beef brisket and roast till tender, about 3 1/2 hrs. Leftovers freeze well and make great sandwiches.
  2. Preheat oven to 350 F. Season veal generously with dry thyme, salt and pepper. Heat heavy large skillet over high heat. Add in veal bones and cook till some fat is rendered, turning occasionally, about 5 min. Add in onions and saute/fry till brown, about 15 min. Sprinkle flour over and stir 3 min. Transfer mix to large roasting pan, spreading onions in center and bones around edge. Add in 1 brisket to same skillet and cook till brown, about 5 min per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket.
  3. Add in button mushrooms, stock, Marsala, dry mushrooms, garlic and allspice to same skillet. Bring mix to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast till briskets are very tender, about 2 hrs. Uncover; let cold at least 30 min.
  4. Transfer briskets to platter. Remove bones from pan and throw away. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Throw away onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and throw away. Boil till pan juices coat spoon lightly, about 20 min.
  5. Return reserved mushrooms to sauce. Season to taste with salt and pepper.
  6. Cut briskets diagonally across grain into thin slices; trim fat, if you like. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and chill. Rewarm covered in 350 F oven before continuing, about 45 min.) Garnish with fresh thyme, if you like, and serve.
  7. 8 Servings