Veal Breast w/Tzimmes and Wine Sauce - meat

Posted by : Karen Selwyn

Tzimmes:

3/4 cup diced dried apricots
1/2 cup fresh orange juice
1 lb beef or veal chuck cut into 1-inch cubes
1 1/4 lbs. carrots, peeled and cut into 1/2-inch dice
1 lb sweet potatoes (about 2 medium), peeled and diced
3/4 lb boiling potatoes (about 3 small), peeled and diced
2 medium onions, chopped
1/3 cup (or more) firmly packed light brown sugar
coarse koshering salt
freshly ground pepper
1/2 cup walnuts, coarsely chopped

Veal:

1 10-pound veal breast with bones, long pocket cut from end to end
2 garlic cloves, crushed
2 teaspoons paprika

Wine and Grape sauce:

2 1/2 cups dry white kosher wine
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 cups seedless green grapes


Take veal out of the refrigerator and allow to come to room temperature
while making the tzimmes.

For tzimmes:  Soak apricots in orange juice in small bowl while cooking
beef.

Put beef chuck in large Dutch oven and cover with cold water.  Bring to
boil, skimming surface frequently.  Add carrots, sweet potatoes, boiling
potatoes, sugar and salt.  Pour in enough water almost to cover meat and
vegetables.  Simmer uncovered until knife inserted in center of meat
goes through easily, about 75 minutes.

Strain liquid through fine sieve over saucepan, reserving vegetables and
meat.  Transfer meat and vegetables to bowl.  Boil liquid in heavy small
saucepan until reduced to 1 cup.  Add to vegetable mixture.  Season with
pepper.  Drain apricots and add to mixture. Mix in walnuts.  Cool
completely.

For veal: Preheat oven to 325 degrees.  Rub inside pocket of veal breast
with salt, pepper and some garlic.  Spoon tzimmes into pocket, closing
up pocket with skewers.  Set veal in large roasting pan.  Rub surface
with salt, pepper, remaining garlic, and paprika.  Cover veal with
foil.  Roast 1 3/4 hours, adding 1 cup water to pan if browned bits on
bottom begin to burn.  Uncover and cook until meat is tender and outside
is golden brown, about 45 mintues.

Remove veal from pan; reserve drippings.  Let stand 15 minutes.

Prepare sauce:  Bring wine, lemon juice, and shallots to boil in small
saucepan.  Finely, chop grapes in processor.  Strain through coarse
sieve, pressing with back of spoon to extract all the juice.  Add juice
to wine; boil until reduced by half.  Add pan drippings and boil until
reduced to 2 cups.

Stand veal breast on one long side with bones facing up.  Slice meat
from bone in one long piece using heavy sharp knife.  Transfer veal to
platter.  Spoon some sauce over. Serve, passing remaining sauce
separately.

Source: BON APPETIT. n.d.

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