Braised Veal Breast with Herbs, Pernod, and Tomatoes
A sophisticated dish of tender veal breast braised with fresh herbs, anise-flavored Pernod, tomatoes, and pearl onions. The meat is slowly cooked until tender in a flavorful sauce enriched with anchovies, white wine, and green olives.
Ingredients
- •1 piece veal breast
- •1 tablespoon chopped fresh thyme
- •1 tablespoon chopped fresh sage
- •2 tablespoons olive oil
- •1 large onion
- •8 cloves garlic
- •2 large shallots
- •3 fillets anchovy fillets
- •1 cup dry white wine
- •¼ cup Pernod
- •1 can diced tomatoes
- •1 cup low-salt chicken broth
- •1 tablespoon chopped fresh tarragon
- •1 bag pearl onions
- •1 cup brine-cured green olives
- •2 tablespoons grated lemon peel
Cooking Instructions
- 1.
Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.
20 min
- 2.
Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.
105 min
- 3.
Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.
25 min
- 4.
Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavors blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.
10 min
