Veal-Breast Confit
“This is the only way to cook veal breast,” says Deb Snow, co-owner of the Pioneer Valley’s Blue Heron restaurant. We concur–and it’s even better the next day.
“This is the only way to cook veal breast,” says Deb Snow, co-owner of the Pioneer Valley’s Blue Heron restaurant. We concur–and it’s even better the next day.
Yield:
10 servingsIngredients
5 to 7 pounds veal breast, bone-in or boneless
1 tablespoon kosher or sea salt
4 cups (approx.) olive oil, divided
8 garlic cloves
5 shallots, peeled, halved
10 fresh thyme sprigs
1 tablespoon black peppercorns
1 tablespoon whole allspice
Instructions
Heat oven to 350°. Pat veal dry; season all over with salt. Heat a large saute pan on medium-high; add 2 tablespoons oil. Brown veal on all sides. Place in a roasting pan and pour in enough oil to cover fully. Add remaining ingredients and cover tightly with aluminum foil. Roast in oven until tender, about 2-3 hours. Carefully remove veal and place on a cutting board. Cut into serving sizes.
