Braised Veal Breast with Potato-and-Onion Stuffing
A luxurious dish featuring tender veal breast stuffed with a savory mixture of mashed potatoes, caramelized onions, and fresh dill, then slowly braised in white wine and finished with a creamy sauce. Perfect for special occasions.
Ingredients
- •¾ pound medium Yukon Gold potatoes (2 to 3), left unpeeled
- •1 large onion
- •2 tablespoons vegetable oil
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 large egg
- •1 tablespoon chopped fresh dill
- •1 piece bone-in back portion veal breast
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 tablespoon vegetable oil
- •1 cup dry white wine
- •1¾ cups reduced-sodium chicken broth
- •2 leaves Turkish bay leaves
- •½ cup heavy cream
- •2 teaspoons cornstarch
- •1 tablespoon chopped fresh dill
- •¼ teaspoon fresh lemon juice
- •1 set carpet or upholstery needle and kitchen string
Cooking 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.
30 min
- 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. Transfer to a bowl.
12 min
- 3.
Drain potatoes in a colander and, when cool enough to handle, peel, then thinly slice. Add potatoes, salt, and pepper to onion and coarsely mash with a fork. Cool to warm and stir in egg and dill until combined. Cool completely, uncovered.
20 min
- 4.
Cut a 7- by 5-inch pocket in center of meat parallel to bone, leaving a 1/2-inch border of meat all around. Loosely fill pocket with potato stuffing and sew pocket closed on cut side with needle and kitchen string (and sew any tears).
15 min
- 5.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 6.
Pat veal dry and rub all over with salt and pepper. 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. Turn veal over and add wine. Boil, uncovered, until wine is reduced by half, about 4 minutes. Add broth and bay leaves and return to a boil. Cover pot tightly with lid and transfer to oven, then braise until meat is very tender, about 2 hours.
120 min
- 7.
Transfer veal to a cutting board using a large wide metal spatula and let stand, loosely covered with foil, 15 minutes.
15 min
- 8.
Discard bay leaves and skim off fat from pan juices. Bring pan juices to a boil. Whisk together cream and cornstarch in a small bowl and whisk into pan juices. Simmer, stirring occasionally, until slightly thickened, 2 to 3 minutes. If desired, pour through a fine-mesh sieve into a bowl (discard solids). Stir in dill, lemon juice, and salt and pepper to taste.
10 min
- 9.
Discard kitchen string from veal and cut meat from bones by holding knife against bone as you cut. Transfer stuffed meat to a cutting board and slice lengthwise 1 inch thick. Cut between ribs to separate. Serve veal slices and ribs with sauce.
10 min
