by June Hersh, The Kosher Carnivore
Lean and delicate veal brisket is a delicious alternative to beef brisket. Its subtle flavor marries well with a crisp white wine sauce fragranced with sweet cippolini onions and earthy mushrooms.
1 pound cippolini onions, root and end trimmed and peeled (small white onions or pearl onions can be substituted)
3 tablespoons olive oil
1 pound white button and cremini mushrooms, cut in half, caps only
1 teaspoon herbs de Provence
1 (2 1/2 - to- 3 - pound) veal brisket
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup dry white wine or dry vermouth
1 cup chicken stock
1 bay leaf
A few sprigs fresh thyme, optional
Heat 2 tablespoons of oil in a braising pot. Cook and stir the onions, over medium heat until they begin to develop a medium brown color, about 5 minutes. Add the mushrooms and sprinkle with the herbs de Provence. Cook and stir until the mushrooms brown, about 10 minutes. Remove the onions and mushrooms with a slotted spoon and reserve.
Season the veal with salt and pepper. Add the remaining tablespoon of oil in the same pot that you cooked the onions and mushrooms, raise the heat to medium-high and sear the veal on both sides, about 5 minutes. Remove the veal to a plate.
Deglaze the pan by pouring the wine and stock into the pot, scraping up the brown bits. Cook for several minutes before adding back the veal and its collected juices. Toss in the bay leaf and fresh thyme, if using. Cover and simmer for 1 hour. Add the reserved onions and mushrooms and continue cooking about 30 to 45 minutes or until the veal is fork tender. Remove the bay leaf and thyme twigs; they