John F wrote:Carrie L. wrote:Thank you Howie (and Jenise). You guys inpsired me to make a stuffed braised veal breast with a smiliar stuffing of mushrooms, proscuitto, rosemary and parm. It's Anne Burrell's recipe and it got five stars. I'll let you know how it is! Now I just need to come up with appetizers, salads, sides, etc! Open to suggestions!
Carrie - do report back on that veal and post the recipe if you liked it....making me hungry!!
Okay, reporting back....
This is the recipe I saw that sounded really good
http://www.foodnetwork.com/recipes/anne-burrell/stuffed-braised-veal-breast-recipe/index.html, despite never having had or even laid eyes on a veal breast. I ordered one from our "fancy" grocery store in town. When it came in (the day before our dinner party) the butcher plopped it up on the counter and I'm thinking to myself, "What in the H-LL have I gotten myself into???" I'm not sure what I pictured it to look like, but this was not it! So with the butcher's help, we decided to slice off the rib section and cut a nice 6LB "chunk" of roast. It looked almost like a brisket, but not as red, obviously. When I got it home, I tried pounding it as the recipe suggests, but my mallet just bounced back at me. Not sure what the pounding was supposed to accomplish and I guess we'll never know. I stuffed and tied it, then seasoned it and put it in the fridge until the next day. The next day I continued following the recipe, which by the way, makes about twice too much stuffing. It wouldn't all fit and squished out the bottom. Maybe if the roast would have flattened with the pounding, it might have fit, but that was not to be. Next time I will halve the amount of stuffing. I have to say, I was VERY nervous aobut this roast, and I'm not usually a nervous cook, or hostess. Just never having worked with a breast, I wasn't sure what to expect. I used the oblong Le Crueset and actually cooked it on top of the rib portion, thinking that may add flavor and or juiciness. The recipe says the serve with reduced sauce and onions, but my onions were complete mush, so I decided to strain it and put it in my fat separator. It was a little too salty, so I added a little hot water, more wine and broth (I use low salt) and reduced a little more. The meal got rave reviews. In fact, it got more rave reviews than any dinner party I've ever had. Our guests were positively gushing with compliments. I served the roast with Marscapone Mashed Potatoes and Roasted Brussels Sprouts.
Should have taken more photos of the process, but I did take two.... The second photo is of the "leftovers" so at least you could see how the roast looked when cut (this was the end cut). Also sharing a photo of my little appetizer platter, because I think it came out kinda cute.
Veal Roast.jpg
Leftovers.jpg
appies.jpg