Name: Slow-roasted veal breast with soft polenta
Cook time: 270 min
Total time: 270 min
Yield: 8
Ingredients: Slow-roasted veal breast; 2 tablespoon olive oil; 20 gram butter; 2 kilogram veal breast; 2 medium (300g) brown onions, chopped coarsely; 2 clove garlic, quartered; 2 medium (240g) carrots, chopped; 4 trimmed (300g) celery sticks, chopped coarsely; 6 sprigs fresh rosemary; 1 cup (250ml) dry white wine; 1 cup (250ml) beef stock; Soft polenta; 1.5 litre (6 cups) water; 2 teaspoon salt; 2 cup (340g) polenta; 1/2 cup (125ml) milk; 1/2 cup (40g) grated parmesan cheese

Slow-roasted veal breast with soft polenta

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

Serves 8

Cook

4H 30M

Ingredients

Slow-roasted veal breast

2 tablespoon olive oil

20 gram butter

2 kilogram veal breast

2 medium (300g) brown onions, chopped coarsely

2 clove garlic, quartered

2 medium (240g) carrots, chopped

4 trimmed (300g) celery sticks, chopped coarsely

6 sprigs fresh rosemary

1 cup (250ml) dry white wine

1 cup (250ml) beef stock

Soft polenta

1.5 litre (6 cups) water

2 teaspoon salt

2 cup (340g) polenta

1/2 cup (125ml) milk

1/2 cup (40g) grated parmesan cheese

Method

1.Preheat the oven to moderate (180°C).

2.Heat the oil and butter in a large flameproof baking dish; cook the veal until browned all over, remove from the dish. Add the onion and garlic to the same dish; cook, stirring, until soft.

3.Stir in the carrot, celery and rosemary; cook, stirring, until softened slightly. Add the combined wine and stock to the pan; bring to the boil. Return the veal to the pan on the vegetables. Bake, tightly covered, in a moderate oven for about three hours or until tender. Slice the veal and serve with soft polenta; top with the vegetables and drizzle with pan juices.

4.For the soft polenta, bring the water and salt to the boil in a large saucepan. Gradually stir in polenta then simmer, uncovered, for about 25 minutes or until thick, stirring constantly. Add the milk; cook, stirring, for about five minutes or until the mixture is thick. Stir in the parmesan.