Ingredients
- 1.2kg free range organic veal breast
- salt and pepper
- 100g pistachios
- ½ bunch mint leaves
- ½ cup breadcrumbs
- ¼ cup grated pecorino
- ¼ cup extra virgin olive oil
- 2 cups brandy
- 2L chicken stock
- 4 bay leaves
- salad leaves, to serve
Braised veal breast with pistachios
Method
Score the veal with a sharp knife, then season generously with salt and pepper. Combine the pistachios, mint, breadcrumbs, pecorino and half the olive oil in a food processor and pulse until coarse.
Spread the pistachio mixture over the veal, roll up, then tie securely with butchers twine.
Sear the veal roll in the remaining olive oil in a French oven over a medium heat until well browned on all sides. Pour in the brandy, cook briefly, then pour in the stock and bay leaves. Top with water to cover the veal.
Simmer very gently for 4 hours, until tender, then reduce some of the liquid to make a sauce. Carve and serve with salad leaves.
Submitted byFast Ed
Tips and Tricks
To make the most of bread that has gone slightly stale, make your own breadcrumbs – place bread slices on baking pan and bake in a hot oven then crumble. Breadcrumbs are best stored in the freezer in an airtight container.
Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.
Refresh wilted mint by submerging in a small amount of ice-y cold water for 10-15 minutes.
