Braised Veal Breast with Herbed Spaetzle
Yia Yia’s Eurocafe, Denver, CO, Chef Tom Lee
1 each or 9 lb Veal Breast (IMPS/NAMP 313)
1 cup Chopped onion
1/4 cup Minced garlic
2 Tbsp Olive oil blend
1/4 to 1/2 cup Chopped mixed fresh thyme, sage and oregano
1 cup Brandy
1-1/4 lb Ground veal scraps
1/2 cup Unseasoned dry bread crumbs
1 each Egg
Salt and pepper as needed
2 cups Chopped celery
1-1/2 cups Chopped carrots
2 qt Chicken stock
2 qt Veal stock
1 cup Dry Marsala
1/2 cup Whole garlic cloves
5 each Fresh thyme, sage and oregano sprigs
1 Tbsp Black peppercorns
2 each Bay leaves
2 cups Dry Marsala
1/2 cup Minced shallots
1/4 cup Roasted garlic
1 gal Veal braising liquid
1/2 cup Chopped mixed fresh sage and thyme
8 each Eggs
9 fl oz Milk
3-1/2 cups All-purpose flour
1/2 tsp Ground nutmeg
Salt and pepper as needed
12 cups Herbed Spaetzle
1-1/2 cups Sautéed diced carrot, celery and onion
Fresh thyme sprigs
Clean and bone veal breast. Grind scraps; reserve for stuffing. Split rib and chine bones; reserve.
Sauté onion and garlic in oil in large skillet. Add herbs. Deglaze with brandy. Reduce; let cool.
Combine cooled onion mixture, ground veal, bread crumbs, egg, salt and pepper in large bowl, mixing lightly but thoroughly.
Sprinkle veal breast with salt and pepper. Spread stuffing on veal breast, leaving 3-inch strip along one long edge uncovered, to act as a flap. Roll veal breast lengthwise and tie at 2-inch intervals.
Combine celery and carrots in bottom of roasting pan; place veal breast on top. Arrange rib and chine bones around veal. Roast in 425°F oven 1 hour or until well-browned.
Reduce oven setting to 325°F. Add chicken and veal stock, Marsala, garlic, herb sprigs, peppercorns and bay leaves to roasting pan. Cover tightly with aluminum foil. Braise in oven 3 to 3-1/2 hours or until veal breast is fork-tender.
Remove veal breast and ribs from pan; reserve. Strain and degrease braising liquid; reserve.
Yield: About 2 quarts.
Combine Marsala, shallots and garlic in large saucepan; reduce by half. Add braising liquid; reduce by half. Add herbs.
Yield: About 10 cups.
Combine eggs and milk in large bowl. Sift flour and nutmeg together; add to egg mixture. Season with salt and pepper. Cook 1 cup batter at a time, passing through spaetzle maker or colander into simmering salted water. Simmer until spaetzle rises to the top. Remove with slotted spoon; drain well.
Cut veal breast crosswise into 12 portions.
Spoon 2/3 cup Sauce into shallow bowl. Toss about 3/4 cup Spaetzle with 2 Tbsp sautéed vegetables; add to bowl. Place 1 portion veal breast upright on spaetzle. Prop 1 veal rib against veal breast. Garnish with thyme.