Frank's Recipes! Braised Australian Veal Breasts in Madeira with Root Vegetables

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Braised Australian Veal Breasts in Madeira with Root Vegetables

Makes 5 serves

2 Australian veal breasts on the bone (point-end off, fat trimmed off)
100ml olive oil
salt and pepper, to taste
250g onion, carrot and celery, peeled and roughly chopped
1 bunch fresh thyme
1 garlic bulb, cut in half
5 bay leaves
1 ltr Madeira
5 ltr veal stock
2 carrots, peeled, thinly sliced, blanched
3 turnips, peeled, thinly sliced, blanched
1 Swede, peeled, thinly sliced, blanched

Garnish
chopped flatleaf parsley
chopped celery leaves
seeded mustard
grated parmesan cheese
breadcrumbs

Heat the olive oil in a large casserole dish on the stove. Season the Australian veal breasts with salt and pepper and brown on both sides in the casserole.

Remove veal from casserole and brown the chopped vegetables in the same dish.

Drain off any fat, return the veal to the casserole dish and add the thyme, garlic and bay leaves.

Add the Madeira and reduce heat, then pour in the veal stock and bring to the boil. Remove from stove and cover casserole dish with a piece of foil. Bake in an oven pre-heated to 160°C for 3 hours. Then remove dish from oven and allow veal to cool in the stock.

When cool, gently lift the veal breasts to a tray and remove all bones and sinew.

Reserve the stock and simmer again to reduce it to a light sauce consistency.

Spread the sliced, blanched carrots, turnips and Swede over the top of one breast, sprinkling salt, pepper, parsley and celery leaf between the layers. Place the second breast on top, press with a heavy weight and chill.

Cut the breast into portion-sized squares and place in a baking dish. Spread seeded mustard over the top and sprinkle with parmesan cheese and breadcrumbs.

Pour the sauce around and heat in an oven until breadcrumbs are golden. Serve hot.