Veal-Breast Confit
From Yankee Magazine — March 2011
Meat Recipes
Preparation Time: 30 minutes
Start to Finish Time: 2.5 hours
Yield: 10 servings
"This is the only way to cook veal breast," says Deb Snow, co-owner of the Pioneer Valley's Blue Heron restaurant. We concur--and it's even better the next day.
- 5 to 7 pounds veal breast, bone-in or boneless
- 1 tablespoon kosher or sea salt
- 4 cups (approx.) olive oil, divided
- 8 garlic cloves
- 5 shallots, peeled, halved
- 10 fresh thyme sprigs
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
Heat oven to 350°. Pat veal dry; season all over with salt. Heat a large saute pan on medium-high; add 2 tablespoons oil. Brown veal on all sides. Place in a roasting pan and pour in enough oil to cover fully. Add remaining ingredients and cover tightly with aluminum foil. Roast in oven until tender, about 2-3 hours. Carefully remove veal and place on a cutting board. Cut into serving sizes.
Find Similar Recipes
- By Category
- By Course
- By Preparation Method
