Braised Veal Breast

Name: Braised Veal Breast
Yield: serves 4
Ingredients: 6 1/2 cups/1,625 grams apple cider; 1 cup/250 grams prepared horseradish; 3 1/2 teaspoons/21 grams fine sea salt; 6 pounds/2.7 kilograms bone-in veal breast

December 9, 2011

Veal breast is a flavorful and economical alternative to the traditional veal shanks used to make osso buco. In fact, it produces a better yield and makes portioning a heck of a lot easier. We’ve braised the breast in apple cider and added some horseradish for a bit of heat and spice. We like to serve this with Sourdough Spaetzle (page 87), but it’s equally delicious with buttered egg noodles, risotto, or a stew of salt-roasted root vegetables. Alternatively, season the veal with nutmeg, lemon zest, ground fennel, and black peppercorns to change up what is soon to become a staple in your kitchen.

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