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Generating an image for this exact recipe… Provençal Braised Boneless Veal Breast with Tomato and Pappardelle

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Recipe details

Provençal Braised Boneless Veal Breast with Tomato and Pappardelle

Name: Provençal Braised Boneless Veal Breast with Tomato and Pappardelle
Total time: 59 min
Yield: 1
Cuisine: French
Ingredients: 250 g boneless veal breast; 75 g pappardelle; 1 pcs large egg; 120 ml crushed canned tomato; 15 ml olive oil; 0.5 pcs shallot, minced; 1 pcs garlic clove, minced; 120 ml chicken stock; 60 ml heavy cream; 1 tsp herbes de Provence; 1.5 g fine salt; 0.3 g black pepper

EN RU

Veal breast is braised in a tomato, garlic, stock, and herbes de Provence sauce, enriched with cream and served with pappardelle. A dinner idea with ingredients and cooking steps in one place.

≈ 213 kcal/100 g · ≈ 1,242 kcal/serving

59 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 breast250 g
pappardelle75 g
large egg1 pcs
crushed canned tomato120 ml
olive oil15 ml
shallot, minced0.5 pcs
garlic clove, minced1 pcs
chicken stock120 ml
heavy cream60 ml
herbes de Provence1 tsp
fine salt1.5 g
black pepper0.3 g

Cookware and utensils

heavy Dutch oven
large pot
tongs
wooden spoon
cutting board
chef’s knife
instant-read thermometer

Directions

01
Season the veal breast with salt and pepper.
Products
boneless veal breast — 250 g; fine salt — 1.5 g; black pepper — 0.3 g
Action
season
Time
1 min
Temperature
room temperature
02
Heat the olive oil in the Dutch oven.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium-high heat
03
Brown the whole veal breast on every side.
Products
boneless veal breast — 250 g
Action
brown
Time
6 min
Temperature
medium-high heat
04
Cook the shallot and garlic until fragrant.
Products
shallot, minced — 0.5 pcs; garlic clove, minced — 1 pcs
Action
sauté
Time
2 min
Temperature
medium heat
05
Add the crushed tomato and stock.
Products
crushed canned tomato — 120 ml; chicken stock — 120 ml
Action
add
Time
1 min
Temperature
medium heat
06
Stir the herbes de Provence into the sauce.
Products
herbes de Provence — 1 tsp
Action
stir
Time
1 min
Temperature
simmering sauce
07
Cover and braise the veal in the tomato sauce.
Products
boneless veal breast — 250 g; crushed canned tomato — 120 ml; chicken stock — 120 ml
Action
braise
Time
34 min
Temperature
gentle simmer; at least 63°C/145°F internally
08
Boil the pappardelle in salted water until al dente.
Products
pappardelle — 75 g; fine salt — 1.5 g
Action
boil
Time
7 min
Temperature
boiling water
09
Stir the cream into the tomato sauce.
Products
heavy cream — 60 ml
Action
finish
Time
2 min
Temperature
low heat
10
Whisk the egg in a bowl.
Products
large egg — 1 pcs
Action
whisk
Time
1 min
Temperature
room temperature
11
Toss the drained pappardelle with the egg off the heat.
Products
pappardelle — 75 g; large egg — 1 pcs
Action
toss
Time
1 min
Temperature
off heat; egg must reach 63°C/145°F
12
Rest the braised veal for one minute.
Products
boneless veal breast — 250 g
Action
rest
Time
1 min
Temperature
hot
13
Carve the veal breast and serve it with the tomato pappardelle.
Products
boneless veal breast — 250 g; pappardelle — 75 g; crushed canned tomato — 120 ml
Action
carve
Time
1 min
Temperature
serve hot

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