CookEat Recipe
Braised Veal Breast with Fennel
Bone-in veal breast browned with a fine pancetta and vegetable mixture, then braised and finished with butter-sautéed fennel wedges.
Method
Steps
Step 1
Gather the ingredients: 800 g milk-fed veal breast, cut by the supplier into small bone-in portions; 1 garlic clove; 1 tablespoon parsley leaves; 30 g celery; 30 g carrot; 40 g pancetta; 1 tablespoon olive oil; Salt and black pepper; 1 teaspoon plain flour, about 3 g; 150 ml plain tomato purée; About 500 ml hot ready-to-use stock, as needed; 40 g butter: 20 g for the fennel and 20 g to finish the stew; 2 fennel bulbs, about 500 g trimmed, cut into large wedges with enough core to hold them together.
Step 2
Finely chop the garlic, parsley, celery, carrot and pancetta together. Put this mixture into a heavy casserole with the oil and veal breast, all together from the start. Season lightly with salt and pepper. Cook over moderate heat, turning often, until the meat has browned somewhat, about 12–15 minutes.
Step 3
Sprinkle with the flour, add the tomato purée and some hot stock, then cover. Braise at a gentle simmer for about 90–120 minutes or longer until tender and at least 72°C in the thickest meat away from bone. Add stock a little at a time to keep a small sauce and keep the casserole covered between checks.
Step 4
Meanwhile boil the large fennel wedges in water until only half cooked, about 7–10 minutes, then drain well. Heat 20 g butter in a separate frying pan and sauté the drained wedges gently for about 5–8 minutes.
Step 5
Near the end of the veal cooking, add the remaining 20 g butter and the prepared fennel wedges. Cover again and simmer gently for about 5–10 minutes, until the fennel is fully tender. Serve the bone-in veal and fennel with their cooking juices.
Step 6
Water may replace the stock. One tablespoon tomato paste diluted in about 150 ml water may replace the purée; adjust the other cooking liquid. Keep the fennel preboiling and separate butter sauté in either version.
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