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Recipe details

Balsamic-Rosemary Braised Boneless Veal Breast with Tomato Pappardelle

EN RU

A whole boneless veal breast roast braised with tomato, balsamic vinegar, garlic, and rosemary, served with dry egg-durum pappardelle finished with egg yolk and butter. A dinner idea with ingredients and cooking steps in one place.

≈ 253 kcal/100 g · ≈ 1,379 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 breast350 g
pappardelle100 g
large egg yolk1 pcs
plum tomato, crushed180 g
balsamic vinegar60 ml
chicken stock240 ml
fresh rosemary sprig1 pcs
garlic clove, crushed1 pcs
olive oil15 ml
kosher salt3 g
black pepper0.5 g
unsalted butter14 g

Cookware and utensils

Heavy Dutch oven with lid
Large pot
Colander
Tongs
Instant-read thermometer

Directions

01
Pat the veal dry and season it with salt and pepper.
Products
boneless veal breast — 350 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 heat
03
Brown the whole veal roast on every side.
Products
boneless veal breast — 350 g
Action
Brown
Time
6 min
Temperature
Medium-high heat
04
Transfer the veal to a plate with the tongs.
Products
boneless veal breast — 350 g
Action
Transfer
Time
1 min
Temperature
Hot
05
Cook the garlic and rosemary in the oil for 30 seconds.
Products
garlic clove, crushed — 1 pcs; fresh rosemary sprig — 1 pcs
Action
Infuse
Time
1 min
Temperature
Medium heat
06
Add the tomato and balsamic vinegar to the Dutch oven.
Products
plum tomato, crushed — 180 g; balsamic vinegar — 60 ml
Action
Add
Time
1 min
Temperature
Medium heat
07
Simmer the tomato mixture until it thickens slightly.
Products
plum tomato, crushed — 180 g; balsamic vinegar — 60 ml
Action
Reduce
Time
5 min
Temperature
Medium heat
08
Pour in the chicken stock and return the veal to the pot.
Products
chicken stock — 240 ml; boneless veal breast — 350 g
Action
Combine
Time
1 min
Temperature
Simmering liquid
09
Cover the pot and braise the veal until its center reaches 165°F (74°C).
Products
boneless veal breast — 350 g
Action
Braise
Time
25 min
Temperature
325°F (165°C) oven
10
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 100 g; kosher salt — 3 g
Action
Boil
Time
8 min
Temperature
Boiling water
11
Whisk the egg yolk with the melted butter in a bowl.
Products
large egg yolk — 1 pcs; unsalted butter — 14 g
Action
Whisk
Time
1 min
Temperature
Warm, off heat
12
Stir one tablespoon of hot pasta water into the yolk mixture.
Products
large egg yolk — 1 pcs; pappardelle — 100 g
Action
Temper
Time
1 min
Temperature
Hot pasta water
13
Remove the rosemary sprig from the braising sauce.
Products
fresh rosemary sprig — 1 pcs
Action
Remove
Time
1 min
Temperature
Hot sauce
14
Carve the rested veal roast into slices and spoon the tomato-balsamic sauce over it.
Products
boneless veal breast — 350 g; plum tomato, crushed — 180 g; balsamic vinegar — 60 ml; chicken stock — 240 ml
Action
Carve
Time
1 min
Temperature
165°F (74°C) internal; rest 1 minute
15
Toss the drained pappardelle with the tempered yolk mixture and serve beside the veal.
Products
pappardelle — 100 g; large egg yolk — 1 pcs; unsalted butter — 14 g
Action
Toss
Time
1 min
Temperature
Hot pasta, off heat

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