What’s for Dinner?
Veal Breast Braised with Cinnamon and Green Olives
-Chef Daniel Boulud, Celebrity Chef
A perfect dish for a cold winter night, rich with the typical flavors of Spanish- ham, olives, cinnamon, and sherry. It is adapted from celebrity chef Daniel Boulud’s new book: BRAISE: A JOURNEY THROUGH INTERNATIONAL CUISINE.
I especially like the fact that it works well with all sorts of modest priced cut of meat, like veal breast, but still delivers fork tender results. I’ve substituted flank steak and pork tenderloin with great results.
It’s even better the next day, so you can make it on Sunday and look forward to coming home to it all day at work on Monday!
3 tablespoons extra-virgin olive oil
1 (31⁄2-pound) bone-in veal breast
2 red onions, peeled and sliced
6 garlic cloves, peeled and chopped
1⁄2 cup cooking sherry
1 12-ounce can diced tomatoes
1⁄2 cup Spanish green olives, pitted and halved
4 (3-inch) cinnamon sticks
1⁄2 pound ham, cut into 2-inch pieces
1. Center a rack in the oven and preheat the oven to 275°F.
2. Heat the olive oil in a medium cast-iron pot or Dutch oven over high heat. Season the veal with salt and pepper. Add the veal and sear on all sides until golden brown, about 20 minutes. Remove the veal and lower the heat to medium.
3. Add the onions to the pot and cook for 4 minutes. Add the garlic and cook for 3 minutes more. Add the sherry, and stir up all the browned bits stuck to the bottom of the pot. Add the tomatoes, olives, and cinnamon sticks and cook for 2 to 3 minutes. Add 1 cup water and the ham, return the veal to the pot. Bring to a simmer.
4. Cover the pot, transfer it to the oven, and braise until the meat is tender, about 3 hours.
5. Remove the meat from the bone in chunks and place it in warm bowls. Top with the vegetables and sauce and serve.
MAKES 6 SERVINGS