Braised Veal Breast with Potato-and-Onion Stuffing

Braised Veal Breast with Potato-and-Onion Stuffing
Photo by Romulo Yanes

Ingredients

  • 1 teaspoon salt
  • 1 large egg
  • ¼ teaspoon fresh lemon juice
  • 1 carpet or upholstery needle
  • 2 teaspoons cornstarch
  • ¾ pound medium Yukon Gold potatoes
  • 2 tablespoons vegetable oil
  • + 13 more ingredients
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 tablespoon fresh dill
    • 1 4- to 4 1/2-pound bone-in back portion veal breast
    • ½ teaspoon black pepper
    • 1 tablespoon vegetable oil
    • 1 ¾ cups reduced-sodium chicken broth
    • ½ cup heavy cream
    • 1 large onion
    • 2 Turkish bay leaves
    • 1 tablespoon fresh dill
    • kitchen string
    • 1 cup dry white wine

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. While potatoes simmer, cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until well browned, 10 to 12 min...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network