Braised Breast of Veal

Recipe from chef and co-owner Carl Schroeder

Bankers Hill Bar + Restaurant

2202 Fourth Ave., Bankers Hill

619-231-0222

bankershillsd.com

Cushy comfort food — with all dishes under $20 — served in an urban, contemporary atmosphere. Paul Basile’s design won a 2011 Orchid. Extensive wine and beer lists.

Braised dishes, like this succulent breast of veal, are favorites of acclaimed executive chef and co-owner Carl Schroeder of Bankers Hill Bar + Restaurant. Roasted root vegetables and a hearty cabernet sauvignon complete this savory meal, perfect for a party or family affair.

Braised Breast of Veal
Serves 8-10

5 pounds boneless veal breast
¼ cup olive oil
1 Spanish or other sweet onion, chopped
1 large carrot, chopped
1 celery stick, chopped
10 whole garlic cloves, peeled
5 ounces bacon, cut into large dice
3 cups good-quality cabernet sauvignon 
3 cups chicken stock
3 sprigs of fresh thyme
1 bay leaf

• Remove all silver skin from veal breast and roll and tie it into a roast shape. (Can be done by a butcher where purchased, if preferred.)

• Preheat oven to 300-degrees F. 

• Heat an oven-proof braising pot on the stove top. Season the meat with salt and pepper. Using a small amount of olive oil, sear the roast on all sides until well caramelized.

• Remove the meat from the pot. Add the onion, carrot, celery, garlic and bacon, along with a little more olive oil to the pot. Cook until the vegetables and bacon are slightly caramelized.

• Return the roast to the pot and add all remaining ingredients. Bring to a boil and boil for one minute.

• Turn off the heat and cover the pot with a lid. Place in the preheated oven and braise for approximately three hours until fork tender.

• Remove the meat and bay leaf from the pot. Cover the meat to keep warm, allowing it to rest for 10 minutes while making the sauce.

• Put the stock from the pot in a blender. Add the vegetables in batches and puree. Sauce should be the consistency of soup, so add more or fewer vegetable until desired thickness is reached. Reheat if necessary.

• To serve, slice the roast and serve over roasted or mashed potatoes. Top with sauce.