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Recipe details

Balsamic-Rosemary Braised Boneless Veal Breast with Tomato Pappardelle

EN RU

A balsamic tomato braise of intact boneless veal breast, served with rosemary-butter pappardelle and finished with egg yolk for gloss. A dinner idea with ingredients and cooking steps in one place.

≈ 257 kcal/100 g · ≈ 852 kcal/serving

55 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 breast180 g
pappardelle85 g
large egg yolk0.5 pcs
ripe tomato, crushed100 g
balsamic vinegar15 ml
shallot, minced30 g
chicken stock120 ml
unsalted butter14 g
olive oil5 ml
fresh rosemary, chopped1 tsp
kosher salt1.5 g
black pepper0.3 g

Cookware and utensils

Dutch oven
Chef’s knife
Cutting board
Tongs
Medium saucepan
Colander
Instant-read thermometer

Directions

01
Season the veal breast with half the salt and the pepper.
Products
boneless veal breast — 180 g; kosher salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
room temperature
02
Sear the veal breast in olive oil in the Dutch oven.
Products
boneless veal breast — 180 g; olive oil — 5 ml
Action
sear
Time
6 min
Temperature
medium-high heat
03
Sweat the shallot in the Dutch oven.
Products
shallot, minced — 30 g
Action
sweat
Time
2 min
Temperature
medium heat
04
Add the crushed tomato, balsamic vinegar, chicken stock, and rosemary.
Products
ripe tomato, crushed — 100 g; balsamic vinegar — 15 ml; chicken stock — 120 ml; fresh rosemary, chopped — 1 tsp
Action
add
Time
2 min
Temperature
medium heat
05
Cover and braise the veal until tender.
Products
boneless veal breast — 180 g; ripe tomato, crushed — 100 g; balsamic vinegar — 15 ml; chicken stock — 120 ml; fresh rosemary, chopped — 1 tsp
Action
braise
Time
35 min
Temperature
low simmer; finish at 160°F (71°C) internal temperature
06
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 85 g; kosher salt — 1.5 g
Action
boil
Time
8 min
Temperature
boiling water
07
Melt the butter with the rosemary in the saucepan.
Products
unsalted butter — 14 g; fresh rosemary, chopped — 1 tsp
Action
melt
Time
1 min
Temperature
low heat
08
Toss the drained pappardelle in the rosemary butter.
Products
pappardelle — 85 g; unsalted butter — 14 g; fresh rosemary, chopped — 1 tsp
Action
toss
Time
1 min
Temperature
hot
09
Whisk the egg yolk with one tablespoon of hot tomato braising liquid.
Products
large egg yolk — 0.5 pcs
Action
whisk
Time
1 min
Temperature
warm
10
Stir the tempered yolk into the sauce off the heat.
Products
large egg yolk — 0.5 pcs
Action
finish
Time
1 min
Temperature
off heat
11
Rest the veal
Products
boneless veal breast — 180 g
Action
rest and carve
Time
3 min
Temperature
rest while maintaining safe serving temperature
12
carve it into slices
Products
boneless veal breast — 180 g
Action
rest and carve
Time
3 min
Temperature
rest while maintaining safe serving temperature

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