Braised Veal Breast with Herbs, Pernod, and Tomatoes

EPICURIOUS
17Ingredients
90Minutes
Calories

Ingredients
US|METRIC

  • 5 pounds veal breast
  • 8 ribs
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 2 tablespoons olive oil
  • 1 onion (large, halved, thinly sliced)
  • 8 large garlic cloves (chopped)
  • 2 shallots (large, sliced)
  • 3 anchovy fillets (chopped)
  • 1 cup dry white wine
  • 1/4 cup pernod (or other anise-flavored liqueur)
  • 14 1/2 ounces diced tomatoes (in juice)
  • 1 cup low salt chicken broth
  • 1 tablespoon fresh tarragon (chopped)
  • 10 ounces pearl onions (peeled)
  • 1 cup brine cured green olives (such as picholine; about 6 ounces)
  • 2 tablespoons grated lemon peel

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