This is another of Bill Hughes’s superb veal dishes. Start this recipe a day ahead.
Trim the breast of fat and sliver skin. Poke holes in the meat and insert slivers of garlic at
Preheat the oven to 325°. Remove the meat from the marinade, reserving the marinade. Dry the meat, dust it with flour, and brown it in a large heavy pan on all sides in oil over medium heat. Place the meat in a roasting pan and pour in the marinade. Cover tightly with aluminum foil and braise in the oven for 2 hours.
Remove the meat to a serving platter. Check the thickness of the sauce. If it is too thin, thicken it by reducing it in a saucepan on top of the stove. A few crushed gingersnaps whisked into the sauce make a wonderful thickener. Pour the sauce over the meat before serving.
© 1992 All rights reserved. Published by UNC Press.