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Veal-Breast Confit

2.00 avg. rating (51% score) - 2 votes

Veal-Breast Confit

“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.

Total Time: 30
Yield: 10 servings

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.
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