Return to Content

Veal-Breast Confit

Veal-Breast Confit
0 votes, 0.00 avg. rating (0% score)
by in Mar 2011

Total Time: 30

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.

Ingredients:

  • 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

Instructions:

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.
Updated Tuesday, February 15th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350