Brined Breast of Veal

Preparation info
  • Serves


    • Difficulty


Appears in

By John Martin Taylor

Published 1992

  • About

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


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


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