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Braised Stuffed Veal Breast with Porcini Mushrooms

Braised Stuffed Veal Breast with Porcini Mushrooms

Prep Time 30 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 45 minutes
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Servings

8 Servings

Ingredients

  • 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
  • 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

Instructions

  • Preheat oven to 350°F.
  • 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.
  • 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.
  • Spread open veal and season with salt and pepper. Spread mushroom mixture over veal. Roll veal up and tie in several places. 
  • 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. 
  • Braise at 350°F for 2 hours. Uncover and continue cooking 15 minutes more until tender.
  • Transfer veal to cutting board and loosely tent with foil for 15 minutes. Slice and arrange on platter. Serve with pan juices.