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Generating an image for this exact recipe… Boneless Veal Breast à la Bourguignonne with Pappardelle

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Recipe details

Boneless Veal Breast à la Bourguignonne with Pappardelle

Name: Boneless Veal Breast à la Bourguignonne with Pappardelle
Total time: 58 min
Yield: 1
Cuisine: French
Ingredients: 150 g boneless veal breast; 100 g pappardelle; 1 pcs egg yolk; 75 g carrot, diced; 75 g yellow onion, diced; 40 g celery stalk, diced; 80 ml dry red wine; 240 ml unsalted beef stock; 15 ml olive oil; 1 pcs fresh thyme; 3 g kosher salt; 0.5 g black pepper

EN RU

Veal breast is braised with red wine, carrot, onion, celery, and thyme, then sliced and served with pappardelle dressed in tempered egg yolk. A dinner idea with ingredients and cooking steps in one place.

≈ 192 kcal/100 g · ≈ 988 kcal/serving

58 minMediumFrench

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 breast150 g
pappardelle100 g
egg yolk1 pcs
carrot, diced75 g
yellow onion, diced75 g
celery stalk, diced40 g
dry red wine80 ml
unsalted beef stock240 ml
olive oil15 ml
fresh thyme1 pcs
kosher salt3 g
black pepper0.5 g

Cookware and utensils

Dutch oven
large pot
skillet
tongs
wooden spoon
instant-read thermometer
fine-mesh strainer

Directions

01
Season the whole veal breast with salt and pepper.
Products
boneless veal breast — 150 g; kosher salt — 3 g; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the Dutch oven over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium-high
03
Brown the veal breast on all sides.
Products
boneless veal breast — 150 g
Action
brown
Time
6 min
Temperature
medium-high
04
Sauté the onion, carrot, and celery until softened.
Products
yellow onion, diced — 75 g; carrot, diced — 75 g; celery stalk, diced — 40 g
Action
sauté
Time
5 min
Temperature
medium
05
Pour in the red wine and scrape the browned bits.
Products
dry red wine — 80 ml
Action
deglaze
Time
2 min
Temperature
medium
06
Add the stock and thyme
Products
unsalted beef stock — 240 ml; fresh thyme — 1 pcs
Action
cover
Time
1 min
Temperature
simmering
07
cover the Dutch oven
Products
unsalted beef stock — 240 ml; fresh thyme — 1 pcs
Action
cover
Time
1 min
Temperature
simmering
08
Braise the veal until tender.
Products
boneless veal breast — 150 g
Action
braise
Time
30 min
Temperature
low simmer
09
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 3 g
Action
boil
Time
7 min
Temperature
boiling
10
Whisk the egg yolk with two tablespoons of the hot braising liquid.
Products
egg yolk — 1 pcs
Action
temper
Time
1 min
Temperature
hot liquid, off heat
11
Toss the drained pappardelle with the tempered yolk mixture.
Products
pappardelle — 100 g; egg yolk — 1 pcs
Action
toss
Time
1 min
Temperature
hot
12
Check that the thickest part of the veal reaches 165°F/74°C, rest it briefly, and carve it into slices.
Products
boneless veal breast — 150 g
Action
carve
Time
1 min
Temperature
165°F/74°C internal

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