What Is Veal breast and How Can I Use It?
If veal breast has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 9 recipes to try it in.
| In Chinese: | 乳腺小牛肉 | |
| British (UK) term: | Veal breast | |
| en français: | poitrine de veau | |
| en español: | pecho de ternera |
Recipes using veal breast
There are 9 recipes that contain this ingredient.
Veal Farsu Magru
Also known as farsumagru, or "false lean," this Italian Sicilian recipe uses lean, low-fat meats to create a rich Italian meat roll.
Kalbsbrust Mit Krauterfullung (Veal Breast)
Stuffed veal breast with an herb filling of bacon, mushrooms, ground beef, dill, and tarragon, roasted in a Dutch oven with a sour cream pan gravy. A classic German Sunday roast.
Veal Breast with Herb Stuffing
German-style stuffed veal breast packed with bacon, mushrooms, ground beef, and fresh herbs, slow-roasted and served with a rich sour cream pan gravy. A show-stopping roast for 10.
Stuffed Veal Breast
German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.
Kalsbrust Mit Krauterfullung (Veal Breast / Herb Stuffing)
Kalbsbrust mit Krauterfullung: German stuffed veal breast with bacon, mushroom, and fresh herb stuffing, roasted in beef broth and finished with a sour cream pan sauce.
Kalsbrust Mit Krauterfullung
Kalbsbrust mit Krauterfuellung is a German stuffed veal breast filled with bacon, mushrooms, ground beef, herbs, and sour cream, then roasted and served with a creamy pan sauce.
Stuffed Breast of Veal
Slow-roasted veal breast packed with savory sausage, sweet chopped apples, and a hearty bread crumb stuffing. This old-school Sunday roast feeds a crowd and fills the kitchen with irresistible aromas.
Roast Veal Brisket with Marsala-Mushroom Sauce
Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.
Birria
Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.
