Tendrons de Veau Braises (Braised breast of veal)
Updated Oct. 12, 2023
- Total Time
- 2 hours 45 minutes
- Prep Time
- 30 minutes
- Cook Time
- 2 hours 15 minutes
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Ingredients
- 17-pound breast of veal (have the butcher cut across the breast to make six strips of equal width)
- ½cup flour
- Salt and freshly ground pepper to taste
- ¼cup vegetable oil
- ½cup chopped onions
- 1tablespoon chopped celery
- 1tablespoon chopped garlic
- 1cup diced carrots
- 1cup dry white wine
- 1bay leaf
- 4sprigs fresh thyme, or 1 teaspoon dried
- 3cups chicken stock
- ½cup canned crushed tomatoes
Nutritional analysis per serving (8 servings)
995 calories; 67 grams fat; 24 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 73 grams protein; 1341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Halve each of the six strips of veal crosswise.
- Step 2
Dredge the breast sections in flour seasoned with salt and pepper.
- Step 3
Heat the oil in a large cast iron skillet over a medium flame. Add the veal pieces, turning often to brown all over. This should take about 10 minutes.
- Step 4
Drain the fat from the skillet and add the onions, celery, garlic and carrots. Cook, stirring, for 2 minutes. Add the wine, bay leaf, thyme, chicken stock and tomatoes. Stir, bringing to a boil. Cover, reduce heat and simmer for 2 hours, or until the meat is well cooked.
- Step 5
Remove the excess fat if necessary. Remove the bay leaf. Serve with buttered noodles, rice or mashed potatoes.
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