Braised Veal Breast with Herbs, Pernod, and Tomatoes

Braised Veal Breast with Herbs, Pernod, and Tomatoes
Photo by Noel Barnhurst

Ingredients

  • ¼ cup Pernod or other anise-flavored liqueur
  • 1 tablespoon fresh thyme
  • 1 14 1/2-ounce can diced tomatoes in juice
  • 2 tablespoons olive oil
  • 2 large shallots
  • 3 anchovy fillets
  • 2 tablespoons grated lemon peel
  • + 9 more ingredients
    • 1 10-ounce bag pearl onions
    • 8 large garlic cloves
    • 1 4 3/4- to 5-pound large end of veal breast (about 8 bones)
    • 1 tablespoon fresh sage
    • 1 tablespoon fresh tarragon
    • 1 cup dry white wine
    • 1 large onion
    • 1 cup low-salt chicken broth
    • 1 cup brine-cured green olives (such as picholine)

Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs. Reduce heat to medium-low. Add onion, garl...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network