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Veal Breast

post #1 of 15
8/1/10 at 3:46pm
Thread Starter 
I bought this on impulse. The store did not have what I was looking for

Got home and found an online recipe that called for a dry rub and then roasting it surrounded in a ring of salt. Sort of like salt crusted fish, but the meat is not covered.

Anyway, very good flavor but it was chewier than bubble gum. It was at least super cheap.

Does this cut have to be braised?
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post #2 of 15
8/1/10 at 3:47pm
Would this be the equivalent of brisket?

Wish I had the stores available that you folks in NYC do.
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post #3 of 15
8/1/10 at 4:13pm
isn't there a thread solely for veal discussion? If you read through the thread I'm sure you'll find an answer.
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post #4 of 15
8/1/10 at 4:19pm
Quote:
Originally Posted by gomestar View Post
isn't there a thread solely for veal discussion? If you read through the thread I'm sure you'll find an answer.

there are threads that are supposed to be for veal discussion, but when you read through it's all about dolphin
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post #5 of 15
8/1/10 at 4:23pm
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post #6 of 15
8/2/10 at 12:47pm
Thread Starter 
Somebody must have some idea???
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post #7 of 15
8/2/10 at 12:48pm
Braise it for a long time in veal stock and white wine. Then serve it with glazed pearl onions, a little sauteed spinach and chanterelles. Very good.
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post #8 of 15
8/2/10 at 12:51pm
Quote:
Originally Posted by Manton View Post
I bought this on impulse. The store did not have what I was looking for

Got home and found an online recipe that called for a dry rub and then roasting it surrounded in a ring of salt. Sort of like salt crusted fish, but the meat is not covered.

Anyway, very good flavor but it was chewier than bubble gum. It was at least super cheap.

Does this cut have to be braised?

It has to be braised.
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post #9 of 15
8/2/10 at 12:52pm
Is this an equivalent cut as "brisket"?
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post #10 of 15
8/2/10 at 12:52pm
Quote:
Originally Posted by Piobaire View Post
Is this an equivalent cut as "brisket"?
Yes, I believe so.
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post #11 of 15
8/2/10 at 12:54pm
Hmmm. Wonder how one would taste smoked "low and slow" then? Could use a very subtle, light wood.
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post #12 of 15
8/2/10 at 12:56pm
I have only ever braised this--we usually do it as a kind of roll with jamon serrano, garlic confit and rosemary, then braised slowly in white wine.
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post #13 of 15
8/2/10 at 1:05pm
Quote:
Originally Posted by TheIdler View Post
I have only ever braised this--we usually do it as a kind of roll with jamon serrano, garlic confit and rosemary, then braised slowly in white wine.

I ate something like that in Valencia.
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post #14 of 15
8/2/10 at 1:13pm
Veal breast does quite well in a pressure cooker.
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post #15 of 15
8/2/10 at 1:45pm
Quote:
Originally Posted by iammatt View Post
Veal breast does quite well in a pressure cooker.

This.

Braising in a crock-pot also works very well.
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