Earthy porcini mushrooms are an elegant accompaniment for tender and mildly flavored veal. The flavor gets better and better the longer the dish sits and the ingredients meld.
Freezing food is a great way to spend a little extra time making a great dish on your own time frame. Be sure to wrap the dish completely and to not allow air to infiltrate. Thaw the dish in the refrigerator, a kinder, gentler way to keep food safe for consumption and to keep sauces from breaking. Reheat in a low oven, about 275°F, until hot.
- Cook Time
- Prep Time
- 2 ounces dried porcini mushrooms
- 4 ounces sun-dried tomatoes
- 2 cups chicken broth
- 3 shallots, minced
- 8 garlic cloves, minced
- Extra virgin olive oil, such as Colavita extra virgin olive oil
- 1 (5-pound) veal breast, butterflied (have your butcher do this)
- Kosher salt
- Freshly ground black pepper
- 1 cup white wine
- Bouquet garni: several thyme sprigs, parsley stems, bay leaf tied to celery rib
1. Preheat oven to 350°F.
2. Soften porcini mushrooms and sun-dried tomatoes by simmering in 1 cup chicken broth for 10 minutes. Cool and coarsely chop mushrooms and tomatoes. Reserve mushroom-tomato broth.
3. Heat a Dutch oven or sauté pan lightly coated with evoo. Sauté shallots, garlic, and mushroom mixture for just 2 minutes. Transfer to a bowl and cool briefly.
4. Spread open veal and season with salt and pepper. Spread mushroom mixture over veal. Roll veal up and tie in several places.
5. Heat the same pan as was used for browning garlic, lightly coated with evoo. Brown veal on all sides until golden. Add mushroom broth, remaining 1 cup chicken broth, wine, and bouquet garni and cover.
6. Braise at 350°F for 2 hours. Uncover and continue cooking 15 minutes more until tender.
7. Transfer veal to cutting board and loosely tent with foil for 15 minutes. Slice and arrange on platter. Serve with pan juices.