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Recipe details
Cider-Fennel Braised Boneless Veal Breast with Pappardelle
A braised main course using a whole boneless veal-breast roast: the meat cooks in dry cider and fennel, while pappardelle is finished with the reduced braising jus and egg yolk. A dinner idea with ingredients and cooking steps in one place.
≈ 222 kcal/100 g · ≈ 927 kcal/serving
57 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless veal breast170 g
pappardelle85 g
large egg yolk1 pcs
dry apple cider120 ml
unsalted veal or beef stock180 ml
fennel bulb90 g
shallot35 g
unsalted butter14 g
olive oil15 ml
fresh thyme1 pcs
fine salt1.5 tsp
black pepper0.5 g
Cookware and utensils
heavy sauté pan with lid
large pot
colander
tongs
chef’s knife
cutting board
small bowl
Directions
01
Pat the boneless veal breast dry and season it with salt and pepper.
Products
boneless veal breast — 170 g; fine salt — 1.5 tsp; black pepper — 0.5 g
Action
season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in the covered sauté pan over medium-high heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the whole veal breast on both broad sides.
Products
boneless veal breast — 170 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Sauté the shallot and fennel until softened.
Products
shallot — 35 g; fennel bulb — 90 g
Action
sauté
Time
4 min
Temperature
medium heat
05
Pour the cider into the pan and scrape up the browned bits.
Products
dry apple cider — 120 ml
Action
deglaze
Time
2 min
Temperature
medium-high heat
06
Add the stock, thyme and veal to the pan.
Products
unsalted veal or beef stock — 180 ml; fresh thyme — 1 pcs; boneless veal breast — 170 g
Action
add
Time
1 min
Temperature
simmering liquid
07
Cover the pan and braise the veal until tender.
Products
boneless veal breast — 170 g
Action
braise
Time
30 min
Temperature
gentle simmer, 185°F / 85°C liquid
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; fine salt — 1.5 tsp
Action
boil
Time
8 min
Temperature
boiling water
09
Whisk the egg yolk with the butter in a small bowl.
Products
large egg yolk — 1 pcs; unsalted butter — 14 g
Action
whisk
Time
1 min
Temperature
room temperature
10
Toss the drained pappardelle with the reduced cider jus and yolk mixture off the heat.
Products
pappardelle — 85 g; dry apple cider — 120 ml; large egg yolk — 1 pcs; unsalted butter — 14 g
Action
toss
Time
2 min
Temperature
off heat; sauce carried to 160°F / 71°C
11
Rest the veal briefly
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
final internal temperature at least 160°F / 71°C
12
carve it into thick slices
Products
boneless veal breast — 170 g
Action
carve
Time
1 min
Temperature
final internal temperature at least 160°F / 71°C
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
