Braised Veal Breast with Herbs, Pernod, and Tomatoes

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

Ingredients

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

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

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