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Name: Roast Veal Brisket with Marsala-Mushroom Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Dry imported Marsala; 1 1/2 lb Button mushrooms; thickly; 8 lg Garlic; 1 1/2 lb Medium onions; quartered; 2 oz Dried porcini mushrooms;; 1/4 ts (generous) ground allspice; Dried thyme; 2 6-to-7-pound point-end veal; 2 tb All purpose flour; Fresh thyme; (optional); 4 c Chicken stock or canned

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INGREDIENTS

2 c Dry imported Marsala
1 1/2 lb Button mushrooms; thickly
8 lg Garlic
1 1/2 lb Medium onions; quartered
2 oz Dried porcini mushrooms;
1/4 ts (generous) ground allspice
Dried thyme
2 6-to-7-pound point-end veal
2 tb All purpose flour
Fresh thyme; (optional)
4 c Chicken stock or canned

INSTRUCTIONS

This hearty winter entr?e can be prepared several days ahead. Veal brisket is the boned veal breast. If you dont have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches. Preheat oven to 350F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and saute until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket. Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper. Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve. 8 Servings Posted to JEWISH-FOOD digest V97 #334 by BNLImp on Dec 26, 1997

NOTES

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Roast Veal Brisket with Marsala-Mushroom Sauce

2 c Dry imported Marsala
1 1/2 lb Button mushrooms; thickly
8 lg Garlic
1 1/2 lb Medium onions; quartered
2 oz Dried porcini mushrooms;
1/4 ts (generous) ground allspice
 Dried thyme
2 6-to-7-pound point-end veal
2 tb All purpose flour
 Fresh thyme; (optional)
4 c Chicken stock or canned

This hearty winter entr?e can be prepared several days ahead. Veal brisket  is the boned veal breast. If you dont have a roasting pan large enough to  hold both briskets, divide the ingredients in half and bake in two pans. If  the veal is difficult to find, substitute one 5-pound flat-cut beef brisket  and roast until tender, about 3 1/2 hours. Leftovers freeze well and make  great sandwiches.    Preheat oven to 350F. Season veal generously with dried thyme, salt and  pepper. Heat heavy large skillet over high heat. Add veal bones and cook  until some fat is rendered, turning occasionally, about 5 minutes. Add  onions and saute until brown, about 15 minutes. Sprinkle flour over and  stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in  center and bones around edge. Add 1 brisket to same skillet and cook until  brown, about 5 minutes per side. Transfer brisket to roasting pan and place  atop onions. Repeat with second brisket.    Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice  to same skillet. Bring mixture to boil, scraping up browned bits. Cover  tightly with heavy-duty foil. Roast until briskets are very tender, about 2  hours. Uncover; let cool at least 30 minutes.    Transfer briskets to platter. Remove bones from pan and discard. Spoon  onions into strainer set over large saucepan. Press onions hard to release  juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices  in roasting pan into same large saucepan. Spoon fat from top of pan juices  and discard. Boil until pan juices coat spoon lightly, about 20 minutes.  Return reserved mushrooms to sauce. Season to taste with salt and pepper.    Cut briskets diagonally across grain into thin slices; trim fat, if  desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can  be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered  in 350F oven before continuing, about 45 minutes.) Garnish with fresh  thyme, if desired, and serve.        8    Servings    Posted to JEWISH-FOOD digest V97 #334 by BNLImp <BNLImp@aol.com> on Dec 26,  1997

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Nutrition

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Serving Size: 1 Serving (1457g)
Recipe Makes: 1 Servings

Calories: 92
Calories from Fat: 2 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 4.4mg		0 %
Potassium 112.9mg		3 %
Total Carbohydrate 19.8g		6 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 18.9g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 92

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