
Braised Veal Breast with Potato-and-Onion Stuffing
A delicious vietnamese dish. Gluten-free friendly.
Total Time
157 min
Serves
8
Rating
0.0 (0)
Ingredients
- 3/4 pound medium Yukon Gold potatoes (2 to 3)
- left unpeeled
- 1 large onion
- chopped (2 cups)
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- lightly beaten
- 1 tablespoon chopped fresh dill
- 1 (4- to 4 1/2-pound) bone-in back portion veal breast (3 or 4 ribs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup dry white wine
- 1 3/4 cups reduced-sodium chicken broth (14 fluid ounces)
- 2 Turkish bay leaves or 1 California
- 1/2 cup heavy cream
- 2 teaspoons cornstarch
- 1 tablespoon chopped fresh dill
Instructions
- 1
Cover potatoes with salted cold water by 1 inch in a 4-quart pot, then briskly simmer, uncovered, over moderate heat until just tender, 25 to 30 minutes.
- 2
While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 minutes.
- 3
Transfer to a bowl.
- 4
Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice.
- 5
Add potatoes, salt, and pepper to onion and coarsely mash with a fork.
- 6
Cool to warm and stir in egg and dill until combined.
- 7
Cool completely, uncovered.
- 8
Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around.
- 9
Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
- 10
Put oven rack in middle position and preheat oven to 350°F.
- 11
Pat veal dry and rub all over with salt and pepper.
- 12
Heat oil in a wide 5- to 6-quart heavy pot over moderate heat until hot but not smoking, then brown veal, meat side down, 5 to 7 minutes.
- 13
Turn veal over and add wine.
- 14
Boil, uncovered, until wine is reduced by half, about 4 minutes.
- 15
Add broth and bay leaves and return to a boil.