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Generating an image for this exact recipe… Poitrine de veau braisée with Red Wine, Root Vegetables, and Pappardelle

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Recipe details

Poitrine de veau braisée with Red Wine, Root Vegetables, and Pappardelle

Name: Poitrine de veau braisée with Red Wine, Root Vegetables, and Pappardelle
Total time: 58 min
Yield: 1
Cuisine: Fusion
Ingredients: 400 g boneless veal breast; 100 g pappardelle; 0.5 pcs large egg; 45 g baby spinach; 70 g carrot, peeled; 70 g parsnip, peeled; 75 g yellow onion, diced; 120 ml dry red wine; 240 ml low-sodium beef stock; 15 ml olive oil; 2 g fresh thyme leaves; 1.5 g kosher salt; 0.3 g black pepper

EN RU

Boneless veal breast is browned and slowly braised with red wine, beef stock, carrots, parsnip, onion, and thyme, then sliced and served with pappardelle and wilted spinach. A dinner idea with ingredients and cooking steps in one place.

≈ 172 kcal/100 g · ≈ 1,586 kcal/serving

58 minMediumFusion

For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart

Ingredients

People

Units

Base quantities are stored for one person and recalculated automatically.

boneless veal breast400 g
pappardelle100 g
large egg0.5 pcs
baby spinach45 g
carrot, peeled70 g
parsnip, peeled70 g
yellow onion, diced75 g
dry red wine120 ml
low-sodium beef stock240 ml
olive oil15 ml
fresh thyme leaves2 g
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven

Directions

01
Pat the boneless veal breast dry and season it with salt and pepper.
Products
boneless veal breast — 400 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
Room temperature
02
Heat the olive oil in a Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium-high heat
03
Brown the veal breast on both broad sides.
Products
boneless veal breast — 400 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Sauté the onion, carrot, and parsnip until lightly browned.
Products
yellow onion, diced — 75 g; carrot, peeled — 70 g; parsnip, peeled — 70 g
Action
Sauté
Time
5 min
Temperature
Medium heat
05
Pour the red wine into the Dutch oven and scrape up the browned bits.
Products
dry red wine — 120 ml
Action
Deglaze
Time
2 min
Temperature
Simmering
06
Add the beef stock and thyme.
Products
low-sodium beef stock — 240 ml; fresh thyme leaves — 2 g
Action
Add
Time
1 min
Temperature
Simmering
07
Cover the Dutch oven and braise the veal breast until tender and at least 165°F/74°C internally.
Products
boneless veal breast — 400 g
Action
Braise
Time
32 min
Temperature
Low simmer; final internal temperature 165°F/74°C
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
Boiling water
09
Wilt the spinach in the drained hot pasta.
Products
baby spinach — 45 g
Action
Wilt
Time
1 min
Temperature
Hot pasta
10
Rest the veal breast briefly, carve it into slices, and serve it over the pappardelle with the vegetables and braising sauce.
Products
boneless veal breast — 400 g; pappardelle — 100 g; baby spinach — 45 g; carrot, peeled — 70 g; parsnip, peeled — 70 g; yellow onion, diced — 75 g; low-sodium beef stock — 240 ml; dry red wine — 120 ml
Action
Serve
Time
1 min
Temperature
Hot serving temperature

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