Stracotto di vitello al latte e senape

In the Piedmont and Emilia-Romagna, cooks regularly braise meat in milk, which gives the meat a particularly tender texture. However, when the dish is ready, the resulting sauce appears curdled, a homely appearance that is quickly remedied by whirling the sauce in a blender or food processor. To avoid the curdling altogether, you can use half-and-half or heavy cream, as cream is less likely to curdle. A pork loin can be braised the same way (see Pork Loin