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Recipe details

Braised Boneless Veal Breast with Pappardelle

EN RU

An intact boneless veal breast is browned and braised with red wine, stock, carrot, parsnip, shallot, and thyme, then sliced and served over egg pappardelle with spinach and egg yolk. A dinner idea with ingredients and cooking steps in one place.

≈ 227 kcal/100 g · ≈ 946 kcal/serving

58 minMediumOther

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 breast200 g
pappardelle70 g
egg yolk1 pcs
baby spinach30 g
carrot0.5 pcs
parsnip0.5 pcs
dry red wine80 ml
chicken stock120 ml
shallot1 pcs
unsalted butter14 g
olive oil5 ml
fresh thyme0.25 pcs
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
stockpot
skillet
tongs
instant-read thermometer
chef’s knife
cutting board
colander

Directions

01
Season the boneless veal breast with kosher salt and black pepper.
Products
boneless veal breast — 200 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
Season
Time
2 min
Temperature
room temperature
02
Heat the olive oil and half the butter in a Dutch oven over medium-high heat.
Products
olive oil — 5 ml; unsalted butter — 14 g
Action
Heat
Time
2 min
Temperature
medium-high heat
03
Brown the intact veal breast on both broad sides.
Products
boneless veal breast — 200 g
Action
Brown
Time
6 min
Temperature
medium-high heat
04
Sauté the shallot, carrot, and parsnip in the Dutch oven.
Products
shallot — 1 pcs; carrot — 0.5 pcs; parsnip — 0.5 pcs
Action
Sauté
Time
4 min
Temperature
medium heat
05
Pour the red wine into the Dutch oven and scrape up the browned bits.
Products
dry red wine — 80 ml
Action
Deglaze
Time
2 min
Temperature
medium-high heat
06
Add the chicken stock and thyme to the Dutch oven.
Products
chicken stock — 120 ml; fresh thyme — 0.25 pcs
Action
Add
Time
1 min
Temperature
simmering liquid
07
Cover the Dutch oven and braise the veal breast until tender.
Products
boneless veal breast — 200 g
Action
Braise
Time
28 min
Temperature
low simmer
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 70 g; kosher salt — 1.5 g
Action
Boil
Time
8 min
Temperature
boiling water
09
Drain the pappardelle and reserve 30 ml of its cooking water.
Products
pappardelle — 70 g
Action
Drain
Time
1 min
Temperature
hot
10
Melt the remaining butter in a skillet.
Products
unsalted butter — 14 g
Action
Melt
Time
1 min
Temperature
medium heat
11
Wilt the spinach in the skillet.
Products
baby spinach — 30 g
Action
Wilt
Time
2 min
Temperature
medium heat
12
Toss the pappardelle, egg yolk, and reserved pasta water with the spinach off the heat.
Products
pappardelle — 70 g; egg yolk — 1 pcs; baby spinach — 30 g
Action
Toss
Time
2 min
Temperature
off heat
13
Transfer the braised veal breast to a plate and rest it briefly.
Products
boneless veal breast — 200 g
Action
Rest
Time
2 min
Temperature
hot
14
Carve the veal breast into slices and serve it over the pappardelle.
Products
boneless veal breast — 200 g; pappardelle — 70 g
Action
Carve
Time
1 min
Temperature
at least 63°C/145°F internal temperature

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