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Braised Veal Breast with Herbed Spaetzle



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1 ea. (9 lb.) veal breast (IMPS/NAMP 313)
10.0 cups of Herbed Spaetzle Magnifying_glass
1 cup chopped onion
1/4 cup minced garlic
2 tbsp. olive oil blend
1/4 to 1/2 cup chopped mixed fresh thyme, sage and oregano
1 cup brandy
1-1/4 lb. ground veal crops
1/2 cup unseasoned dry bread crumbs
1 ea. egg
salt and pepper, as needed
2 cups chopped celery
1-1/2 cups chopped carrots
2 qt. chicken stock
2 qt. veal stock
3 cups dry marsala, divided
1/2 cup whole garlic cloves
5 ea. fresh thyme, sage and oregano sprigs
1 tbsp. black peppercorns
2 ea. bay leaves
1/2 cup minced shallot
1/4 cup roasted garlic
1 gal. veal braising liquid
1/2 cup chopped mixed fresh sage and thyme


  1. 1
    For Veal: Clean and bone veal breast. Grind scraps; reserve for stuffing. Split rib and chine bones; reserve.
  2. 2
    For Stuffing: Sauté chopped onion and minced garlic in oil in large skillet. Add 1/4-1/2 cup mixed herbs. Deglaze with brandy. Reduce; let cool.
  3. 3
    Combine cooled onion mixture, ground veal, bread crumbs, 1 ea. egg, salt and pepper in large bowl, mixing lightly but thoroughly.
  4. 4
    Sprinkle veal breast with salt and pepper. Spread stuffing on veal breast, leaving 3-inch strip along one long edge uncovered, to act as a flap. Roll veal breast lengthwise and tie at 2-inch intervals.
  5. 5
    Combine celery and carrots in bottom of roasting pan; place veal breast on top. Arrange rib and chine bones around veal. Roast in 425°F oven 1 hour or until well-browned.
  6. 6
    Reduce oven setting to 325°F. Add chicken and veal stock, 1 cup marsala, garlic, herb sprigs, peppercorns and bay leaves to roasting pan. Cover tightly with aluminum foil. Braise in oven 3 to 3-1/2 hours or until veal breast is fork-tender.
  7. 7
    Remove veal breast and ribs from pan; reserve. Strain and degrease braising liquid; reserve.
  8. 8
    For Sauce: Combine 2 cups marsala, shallots and roasted garlic in large saucepan; reduce by half. Add braising liquid; reduce by half. Add 1/2 cup mixed herbs.
  9. 9
    Cut veal breast crosswise into 12 portions.
  10. 10
    To Serve: Spoon 2/3 cup Sauce into shallow bowl. Toss about 3/4 cup Spaetzle with 2 Tbsp sautéed vegetables; add to bowl. Place 1 portion veal breast upright on spaetzle. Prop 1 veal rib against veal breast. Garnish with thyme.


Yia Yia's Eurocafe, Denver, CO, Chef Tom Lee

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preparation methods
cuisines European, German
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