suggestions for bone-in veal breast?

9 years ago

I just ran into one in my freezer, just under six pounds. I bought it a couple months ago only because I had never come across one before. Of course I can google recipes, but I figured I'd ask here first if anyone has any favorites to suggest.

Featured Answer

User

9 years ago

last modified: 9 years ago

Herb crusted !

This is a pork recipe but works beautifully with veal. I don't always do the sauce but it is very good.....

Pork With Herb Crust

2 racks of pork (3- to 4-pound)

3 TBSP Olive oil

1 1/2 teaspoon salt

7 garlic cloves -- minced

1/3 cup fresh basil -- Chopped

1/3 cup fresh thyme -- Chopped

1/3 cup fresh parsley -- Chopped

2 tablespoon pepper -- Coarsely Ground

1 1/4 cup butter (or margarine) -- cut up

1/3 cup all-purpose flour

2 cans chicken broth

1 tablespoon tomato paste

2 tablespoon fresh sage -- Chopped

1/4 teaspoon pepper

. Rub pork with olive oil, and sprinkle with salt. Stir together garlic and next 4 ingredients; press on to pork. Place pork on a rack in a lightly greased broiler pan; cover bone tips with aluminum foil to prevent burning.

Bake at 350 for 1 hour and 15 minutes or until a meat thermometer inserted into thickest portion registers 140

Transfer pork to a serving tray. Cover and let rest while making sauce (even if you dont make the sauce let the pork rest for at least 10 minutes to redistribute juices and let the internal temp climb a bit more) Pour pan drippings into a skillet. Add butter to drippings; cook over medium heat until butter melts.

Whisk in flour until smooth. Cook, whisking constantly, until caramel colored. Gradually whisk

in broth and next 3 ingredients; cook over medium heat, whisking constantly, 2 to 3 minutes or until mixture is thickened and bubbly.

Serve with 'pork. Garnish, if desired. Yield: 8 servings.

ETA...how does one lose a 6lb roast , that must a cost a bomb, in ones freezer?

Sort by:Oldest

Comments (12)

lindac92
9 years ago
Cut a flap/pocket....stuff it with a bread/onion/mushroom stuffing and roast.
Related Discussions
Any hints or ideas for veal porterhouse?
Q
Comments (10)
What a deal. Around here that cut would probably set you back closer to $18.00 to $20.00 a pound. A local butcher often has rack of veal or veal loin chops and occasionally veal tenderloin. Treat your veal porterhouse the same way you would treat any porterhouse steak. Personally I'd grill it. Rubbed with garlic, lots of black pepper. Rosemary and sage are also very nice with veal. Don't over cook it though. Will be best if rare or no more than medium rare. Rack of Veal I don't like to marinate great beef/veal, but occasionally I will buy a nice big thick porterhouse in the two pound range, and season it with mixed peppercorns, rosemary, garlic and drizzled with olive oil. I do this earlier in the day and then bring it to room temperature before grilling. You could do the same with your Veal Porterhouse. Ann
...See More
2 bone in, skin on, chicken breasts
Q
Comments (15)
I prefer the bone-in breasts. I think they are more flavorful. One of my favorite ways to prepare them is to grate the peel of a lemon and mix it in a small bowl with a large clove of garlic, 1/2 a small or 1/4 of a large onion, a handful of celery leaves and fresh parsley (all finely chopped). Then I add S & P, some dried or fresh tarragon and marjoram and about a Tbs. of olive oil or softened butter and a couple of squeezes of the lemon juice. I lay the breasts on their sides, pull back the skin and smear the mixture over the meat. Then I pull the skin back down over it and secure the skin to the breast meat with a wooden toothpick. Put in pan, bone side down, and add a little white wine or chicken broth around it and bake at 350 for 45 min to an hour, depending on the size of the breast, until juices run clear when pierced with a fork. The chicken should be nice and moist. You can also cut up some potatoes and put them in the pan with the chicken. I usually use unpeeled redskins and turn them occasionally during the cooking period. Here's another easy one for bone-in breasts: HONEY CURRIED CHICKEN 4 bone-in chicken breasts or 1 cut up chicken 1/4 cup melted butter or margarine 1/4 cup honey 1/2 cup orange juice 2 Tbs. prepared mustard 1/2 tsp. salt 1 tsp. curry powder 2 Tbs. dark rum Place chicken skin side up in shallow baking dish and preheat oven to 375 degrees. Combine remaining ingredients, stirring well. Pour sauce over chicken. Bake for one hour, basting occasionally with sauce.
...See More
turkey breast with pop-up--first time hosting
Q
Comments (9)
Agree with both preceding comments. Especially the need for a digital thermometer. Ignore the pop-up, there's really no substitute for a digital thermometer to properly cook meat of any kind. With poultry, it's for food safety, with beef or lamb, it's to be able to cook to whichever degree of doneness is desired. They're useful for far more than meat too. It's the best $10 you'll ever spend. 325 and 350 are really the same temperature, especially given how inaccurate and variable most home ovens are. At the lower temp, it will take a bit longer than 90 minutes, but the process is the same. At the risk of giving an obvious suggestion, remember to allow maybe 72 hours (+/-) of defrost time by moving the breast from the freezer to the refrigerator before you cook it. Also, I always pull turkey and chicken out of the oven at least 5 degrees below the target temperature. When you're clear it's in the high 150s or at 160 in the very center, take it out of the oven so that it doesn't overcook as the temperature will continue to rise for the next 5-10 minutes.
...See More
Bone Broth Questions
Q
Comments (49)
cactus, you may find that oxtail is more expensive than short ribs, as a cow has more ribs than tails. The tail used to be one of the parts the farmer kept because no one would buy it, now it's gourmet cuts! I was amazed when I found oxtail was the same price as Porterhouse. Mine are organic and grass fed because I raise them myself, same with the chickens. So it's really up to you. If it's important to you that it be grass fed and sustainably and humanely raised, or organic or whatever, then that's what it has to be. That's why I raise my own, commercial agriculture and their treatment of animals offends me. So I raise cattle and chickens, sometimes ducks and pigs. I have a big organic garden, eggs from my hens, and I want to get some bees. My husband? Not so much. (grin) Anyway, I'm a big proponent of buying local and helping out the small farmer (since I am one), so even if it isn't organic or grass fed or whatever, if you can get it from a local place I think you're a lot better off, both in quality and in sustainability and probably in the treatment of the animals you intend to use for food. I know Sleevendog lives somewhere in your part of the world, so the link/organization she mentioned is probably a very good place to start. I'm clear over here in Michigan so someone closer is going to know better than I do, of course. In the interest of full disclosure, all my broth doesn't turn out that gelatinous, but it was a good batch. Good luck... Annie
...See More
dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years ago
This is what I have done:

Low temperature pecan smoke for two hours.

sous vide at 129F for 48 hours, with various seasonings.

Blow torch to brown.

Sauce, mushroom, red wine, with juice from sous vide.

Good enough for Christmas dinner.

dcarch
foodonastump
Original Author
9 years ago
Thanks for the suggestions so far. Chase - it's flat, so it got forgotten even though in the top drawer right under the ice cream. See it? $14 by the way. I'm assuming it's all bone.
pkramer60
9 years ago
Cut the flap and stuff with bratwurst, brown it on the stove top and roast in the oven. Take the dripping and make a gravy. Now I need to go and find a nice one, with a bit of meat on the bones and no too much fat.

I think I might have another recipe that my Mom made on the other computer. If I can find it, I will post it for you.
User
9 years ago
last modified: 9 years ago
Ain't nothing I can lose under ice cream ..........it moves fast
Islay Corbel
9 years ago
If it's like a breast of lamb, then you need to slow cook it to get the bones out. I would rest it on a tray on a bed of veggies - onion, carrot, celery, garlic, and pour some wite wine over it. Cover, and bake slowly for a couple of hours.

Transfer it to a platter to cool and transfer the liquid from the pan, minus the veg and cool everything overnight. remove the bones from the meat while it's still warm.

The next day, remove any fat from the liquid, and liquidise with the veggies to make a sauce.

Brush the meat with mustard, sprinkle with breadcrumbs and herbs. Grill til golden.
moosemac
9 years ago
last modified: 9 years ago
I used to love to find veal breast at the local market. Alas they no longer carry it. If I was ambitious, I would bone it, stuff, roll, tie and roast. Easier is: Remove the membrane, using a cast iron Dutch oven brown well in a little oil and butter. Position bone side down and top with chopped garlic, celery, carrots, tomato and onions, toss in some herbs and some white wine and bake at 350 for about 1.5-2 hours. To serve, remove from pan, pull out the bones and shred or slice in 1" strips. The sauce is what is remaining in the pan. I usually remove the fat from the juice. I like to puree half of the veggies and juice and add back to the remaining veggies.
pkramer60
9 years ago
FOAS, I found my mothers recipe.....

Gefullte
Kalbsbrust (Stuffed Veal Breast)

Ingredients:

1/2
lb Ground Beef; Lean
1/4 lb Ground Pork
1 ea Egg; Large
1 c Bread Crumbs; Soft
1 T Lemon Juice
1/8 t Nutmeg
1/2 t Salt
1 x Pepper; To Taste
4 lb Breast Of Veal; With Brisket
3 T Shortening
2 t Paprika
2 ea Bay Leaves
6 ea Cloves; Whole
1/2 t Rosemary
1/2 t Basil
2 c Water

Directions:

Mix
ground meats, egg, bread crumbs, lemon juice, nutmeg, salt, and pepper for
stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers.

Brown roast in melted shortening in ovenproof casserole. To the drippings add
paprika, bay leaves, cloves, rosemary, basil, and 2 cups water.

Bake in a covered casserole at 325 degrees F for 2 hours or until veal is
tender. Slice veal and serve immediately
User
9 years ago
Oh yummers !! Can see spatzel as a great side....
foodonastump
Original Author
9 years ago
Yeah there's no suggestion here that doesn't sound good to me, but that one might be the one I go for this time. Thanks for coming back and posting that, Peppi!
pkramer60
9 years ago
Happy to help. I need to make this again.

suggestions for bone-in veal breast?

User

Comments (12)

lindac92

Related Discussions

dcarch7 d c f l a s h 7 @ y a h o o . c o m

foodonastump
Original Author

pkramer60

User

Islay Corbel

moosemac

pkramer60

User

foodonastump
Original Author

pkramer60

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

suggestions for bone-in veal breast?

Comments (12)

Related Discussions

foodonastumpOriginal Author

foodonastumpOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

foodonastump
Original Author

foodonastump
Original Author