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 cloves1/2 cup olive oil as needed, kosher salt as needed, black pepper 1 lb. mushrooms, quartered 8 oz. diced carrots6 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 ...
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