Veal Breast with Tzimmes and Wine Sauce - meat
3/4 cup diced dried apricots
1/2 cup fresh orange juice
1 lb beef or veal chuck cut into 1-inch cubes
1 1/4 lbs. carrots, peeled and cut into 1/2-inch dice
1 lb sweet potatoes (about 2 medium), peeled and diced
3/4 lb boiling potatoes (about 3 small), peeled and diced
2 medium onions, chopped
1/3 cup (or more) firmly packed light brown sugar
coarse koshering salt
freshly ground pepper
1/2 cup walnuts, coarsely chopped
1 10-pound veal breast with bones, long pocket cut from end to end
2 garlic cloves, crushed
2 teaspoons paprika
Wine and Grape sauce:
2 1/2 cups dry white kosher wine
2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 cups seedless green grapes
Take veal out of the refrigerator and allow to come to room
temperature while making the tzimmes.
For tzimmes: Soak apricots in orange juice in small bowl while
Put beef chuck in large Dutch oven and cover with cold water. Bring
to boil, skimming surface frequently. Add carrots, sweet potatoes,
boiling potatoes, sugar and salt. Pour in enough water almost to
cover meat and vegetables. Simmer uncovered until knife inserted in
center of meat goes through easily, about 75 minutes.
Strain liquid through fine sieve over saucepan, reserving vegetables
and meat. Transfer meat and vegetables to bowl. Boil liquid in heavy
small saucepan until reduced to 1 cup. Add to vegetable mixture.
Season with pepper. Drain apricots and add to mixture. Mix in
walnuts. Cool completely.
For veal: Preheat oven to 325 degrees. Rub inside pocket of veal
breast with salt, pepper and some garlic. Spoon tzimmes into pocket,
closing up pocket with skewers. Set veal in large roasting pan. Rub
surface with salt, pepper, remaining garlic, and paprika. Cover veal
with foil. Roast 1 3/4 hours, adding 1 cup water to pan if browned
bits on bottom begin to burn. Uncover and cook until meat is tender
and outside is golden brown, about 45 minutes.
Remove veal from pan; reserve drippings. Let stand 15 minutes.
Prepare sauce: Bring wine, lemon juice, and shallots to boil in
small saucepan. Finely, chop grapes in processor. Strain through
coarse sieve, pressing with back of spoon to extract all the juice.
Add juice to wine; boil until reduced by half. Add pan drippings and
boil until reduced to 2 cups.
Stand veal breast on one long side with bones facing up. Slice meat
from bone in one long piece using heavy sharp knife. Transfer veal
toplatter. Spoon some sauce over. Serve, passing remaining sauce
Source: Bon Appetit