291947 Wed Feb 19 15:48:27 -0800 2003 4 27 General Chowhounding Topics 0 1591499 I have just brought home 4 pounds of rib-bone-in veal breast. My butcher tried to discourage me from purchasing this saying that it was an "old-fashioned" cut and would be very greasy and fatty. "Like brisket," I asked, to which he responded...."yes." Well I love brisket but now that I have the veal in front of me, I would love tips as to how to proceed. The recipe in Marcella's "Essentials of Classic Italian Cooking" calls for browning with garlic and rosemary, then adding dry white wine and cooking atop stove, with lid slightly ajar, for two to two and a half hours. before removing rib bones, carving, and degreasing. I think I will serve what I have on hand, sweet potatoes and either sprouts or bitter greens...maybe roast a mix of beets, sprouts, sweet potatoes in the oven.... Wed Feb 19 15:48:27 -0800 2003 0 erica 1 1591500 wonderful stuff! Dont listen to that butcher - you can also cook it like osso bucco, with the battuto of onions celery parsley and and carrots - white wine and broth of course. Dont want to degrease too much - that sauce is delicious. Enjoy! Wed Feb 19 16:13:43 -0800 2003 1591499 0 jen kalb 1 1591503 Marcella's the way to go! Mark Bittman also has quite a good way, and it's faster: Bone out the veal breast before cooking, brown it for 6 minutes in a naked pan over medium high, pour in 3/4 cup reconstituted porcini mushrooms with 1/2 cup of their liquid and 1/2 cup dry white vermouth, season with salt and pepper, turn the heat to low, cover, and cook 60-90 minutes, turning once or twice, until meat is tender. Remove the veal and let it rest while you reduce the sauce and add a knob of butter. Carve into 1/4" slices. But you know what? Marcella's way is still better. Wed Feb 19 16:39:13 -0800 2003 1591499 0 Tom Steele 1 1591506 Marcella's version is wonderful, and so easy! I'd go with the bitter greens for a side, contrast with the sweet richness of the meat. Wed Feb 19 17:24:41 -0800 2003 1591499 0 aromatherapy 1 1591530 Thanks to each of you........this is what makes CHound so wonderful!! OOH..porcini and their juices......great idea..(have begun soaking).. and yet another reason to delve into the "Italian imports" section of my "deli," (name that partner gives to the vast collection of jars, cans, bottles, and bags dragged lovingly home and arrayed on shelves of our tiny apartment kitchen.) Wed Feb 19 21:15:06 -0800 2003 1591499 0 erica