Yield: 12 servings.
6-7 lbs. veal breast, boneless (IMPS/NAMP 313)
10 oz. sliced onions
1 oz. parsley sprigs
2 tsp. minced garlic
4 bay leaves
4 fresh thyme sprigs
2 whole cloves
1/2 cup olive oil as needed, kosher salt as needed, black pepper
1 lb. mushrooms, quartered
8 oz. diced carrots
6 oz. diced bacon
6 oz. diced celery
12 oz. diced tomatoes
2 cups dry white wine
2 1/2 cups mild barbecue sauce as needed, thyme sprigs
Combine onions, parsley, garlic, bay leaves, thyme, cloves and olive oil in nonreactive container. Place veal brisket in marinade; turn to coat. Cover and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove brisket from marinade and discard marinade. Season brisket with salt and pepper; brown on both sides in roasting pan. Set aside.
In same roasting pan, sautè mushrooms, carrots, bacon and celery until lightly browned. Add tomatoes and sautÈ until tomatoes are softened.
Deglaze pan with white wine and simmer for 2 minutes; sitr in barbecue sauce. Return brisket to pan; cover tightly with foil and braise in 350°F oven for 21/2 to 3 hours or until brisket is fork-tender. Remove brisket from pan; reserve braising liquid and vegetables. Carve brisket into thin slices. Set aside and keep warm.
Per Order: Place 6 oz. brisket slices in center of plate. Ladle about 4 oz. braising liquid with vegetables around the slices. Garnish with thyme sprig.
Recipe Provided By: Chef Jean-Pierre Henry, Westin River North, Chicago
Photo Credit: National Cattleman's Beef Assn. on behalf of the Cattleman's Beef Board
