Pot-roasted veal breast with Austrian cabbage

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 6

By Matt Tebbutt

Ingredients

  • 4 tbsp olive oil
  • 2kg/4lb 8oz boneless rose veal breast
  • 50g/1¾oz lard, preferably organic
  • 4 red onions, sliced
  • few sprigs fresh rosemary
  • 2 bay leaves
  • 1 head garlic, broken into cloves
  • 150ml/5fl oz dry white wine
  • 250ml/9fl oz veal or beef stock
  • 1 white cabbage, finely shredded
  • 25g/1oz butter
  • 100g/3½oz pancetta, diced
  • 1 garlic clove, finely chopped
  • 1 onion, thinly sliced
  • 1 tbsp caraway seeds
  • 100ml/3½fl oz champagne vinegar
  • 1 tbsp flatleaf parsley, finely chopped
  • 1–2 tarragon sprigs, finely chopped
  • salt and freshly ground black pepper
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