Yia Yia’s Eurocafe, Denver, CO, Chef Tom Lee
Ingredients
- 1 each or 9 lb Veal Breast (IMPS/NAMP 313)
Stuffing:
- 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
Sauce:
- 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
Herbed Spaetzle:
- 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
Instructions
Clean and bone veal breast. Grind scraps; reserve for stuffing. Split rib and chine bones; reserve.
Stuffing:
-
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.
Sauce:
Yield: About 2 quarts.
Combine Marsala, shallots and garlic in large saucepan; reduce by half. Add braising liquid; reduce by half. Add herbs.
Herbed Spaetzle:
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.
