Brined Breast of Veal

Name: Brined Breast of Veal
Yield: Serves 6
Cuisine: United States
Ingredients: 1 cup chopped celery; 1 cup chopped onion; 1 tablespoon freshly cracked black pepper; 1 teaspoon freshly ground cloves; 1 teaspoon freshly ground allspice; 1 quart water unbleached (all-purpose) flour for dusting; 1 cup apple cider vinegar; 2 tablespoons (⅛ cup) peanut oil gingersnaps, crushed (optional); 1 boned veal breast; 4 garlic cloves, peeled and slivered; 2 tablespoons (⅛ cup) mustard seeds, crushed; 1 teaspoon freshly grated nutmeg; 4 bay leaves

Preparation info

Serves
6

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

This is another of Bill Hughes’s superb veal dishes. Start this recipe a day ahead.

Ingredients

1 boned veal breast
4 garlic cloves, peeled and slivered
2 tablespoons (⅛

Americas
United States
Charleston
Main course

Method

Trim the breast of fat and sliver skin. Poke holes in the meat and insert slivers of garlic at 2-inch intervals. Place the veal in a nonreactive container and sprinkle with the spices and chopped vegetables. Cover the veal with vinegar and water. Marinate for 24 hours, turning the meat to ensure an eve