Stuffed Veal Breast with Gigante Beans
This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
Yield: 6 to 8
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Total: 4 Hours
- 1 boneless veal breast, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons chopped rosemary, plus 2 rosemary sprigs
- 2 (1-inch-thick) peasant bread
- 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
- 2 (medium) onions, 1 thinly sliced, 1 sliced 1/2 inch thick
- 1 cup golden raisins
- 1 cup dry white wine
- 1 tablespoon plus 1 teaspoon chopped thyme, plus 2 thyme sprigs
- 1 can (2 ounces) anchovies, drained and minced
- 1 pinch of crushed red pepper
- 6 cloves garlic, unpeeled
- 6 plum tomatoes, halved
- 1 pound gigante beans or large lima beans, soaked overnight and drained
- 2 tablespoons flat-leaf parsley, chopped
- 1 tablespoon lemon juice, freshly squeezed
- Lay the veal on a work surface, fat side down. Season the meaty side with 1 tablespoon of salt, 2 teaspoons of black pepper and the chopped rosemary. Fold the veal in half, wrap in plastic and marinate overnight in the refrigerator.
- Preheat the oven to 350°. Brush the bread with olive oil and bake for about 15 minutes, until crisp. Let the bread cool completely, then tear it into pieces and transfer to a food processor. Process the bread to coarse crumbs.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the thinly sliced onion and a pinch of salt, cover and cook over moderately low heat, stirring a few times, until soft, about 8 minutes. Add the raisins, wine and 1 tablespoon of the chopped thyme and boil over moderate heat until the liquid is reduced to 2 tablespoons, about 5 minutes. Remove from the heat and stir in the anchovies, crushed red pepper and bread crumbs; season with salt.
- Preheat the oven to 300°. Lay the veal on a work surface, fat side down. Spoon the bread stuffing down the center of the meat and roll up the breast. Tie the veal at 1-inch intervals. Season with salt and black pepper.
- Heat a roasting pan over 2 burners on moderate heat. Add the remaining 2 tablespoons of olive oil and when the oil is hot, add the veal. Cook, turning, until browned all over, about 5 minutes. Add the thick onion slices, garlic cloves and thyme and rosemary sprigs to the roasting pan and turn the veal seam side down. Add 3 cups of water and bring to a simmer. Cover with foil and bake in the middle of the oven for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 185°.
- Meanwhile, arrange the tomatoes on a rimmed baking sheet, cut sides up. Drizzle with oil, season with salt and pepper and sprinkle with the remaining 1 teaspoon of chopped thyme. Bake on the bottom rack of the oven for 1 hour, until soft.
- Put the drained beans in a large pot and add enough water to cover by 2 inches. Bring to a boil and simmer over low heat, stirring, until tender, 1 hour. Add more water as needed to maintain the water level. About 10 minutes before the beans are done, add a large pinch of salt. Drain the beans, transfer to a bowl and drizzle with olive oil; keep covered.
- When the veal is done, transfer it to a work surface and cover loosely with foil. Strain the pan juices and aromatics through a coarse strainer set over a medium saucepan. Press on the solids to extract as much liquid as possible. Skim the fat from the juices and boil over high heat until reduced to 2 cups, 20 minutes. Season the jus with salt and pepper.
- Peel the roasted tomatoes and coarsely chop. Add the tomatoes to the beans with 1/2 cup of the veal jus. Add the parsley and lemon juice and season with salt and pepper.
- Discard the strings from the veal, slice and transfer to plates. Spoon the beans alongside and drizzle with more oil. Pass the remaining jus at the table.
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