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Braised Veal Breast with Herbs, Pernod, and Tomatoes

Braised Veal Breast with Herbs, Pernod, and Tomatoes

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This slow-braised veal breast with herbs and Pernod is an elegant, one-pot dish that brings together a sophisticated palette of Mediterranean flavours. The delicate veal is gently simmered until tender in a fragrant liquid of white wine, tomatoes, and a hint of aniseed liqueur. Briny green olives and fresh lemon zest provide a bright contrast to the rich, savoury sauce, creating a beautifully balanced meal that is as aromatic as it is satisfying.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy aromatics like garlic and shallots without the need for heavy starches. It is an ideal choice for a weekend dinner party or a comforting family meal, offering a nutritious take on classic French-style braising. For the best results, prepare it a day in advance to allow the herbal notes and subtle Pernod infusion to fully develop.

Ingredients for Braised Veal Breast with Herbs, Pernod, and Tomatoes

1 (4 3/4- to 5-pound) large end of veal breast (about 8 bones), cut between bones into individual ribs
1 כף טימין טרי קצוץ
1 tablespoon chopped fresh sage
2 כפות שמן זית
1 large onion, halved, thinly sliced
8 שיני שום גדולות, קצוצות
2 large shallots, sliced
3 anchovy fillets, chopped
240 מ"ל יין לבן יבש
60ml Pernod or other anise-flavoured liqueur
1 14 1/60g can diced tomatoes in juice
240 מ"ל ציר עוף דל מלח
1 tablespoon chopped fresh tarragon
1 (275g) bag pearl onions, peeled
160g brine-cured green olives (such as picholine
about 170g )
2 tablespoons grated lemon peel

How to make Braised Veal Breast with Herbs, Pernod, and Tomatoes

Sprinkle veal ribs on all sides with salt, pepper, thyme, and sage. Heat oil in heavy large wide pot over medium-high heat. Add half of ribs and sauté until brown, turning occasionally, about 10 minutes. Transfer ribs to bowl. Repeat with remaining ribs.

Reduce heat to medium-low. Add onion, garlic, and shallots to pot. Cover and cook until soft, occasionally scraping up any browned bits, about 8 minutes. Mix in anchovy fillets; cook 1 minute. Add white wine and Pernod. Increase heat and boil mixture 3 minutes. Add diced tomatoes with juice, chicken broth, and chopped fresh tarragon; stir to blend. Add veal and any accumulated juices from bowl, arranging veal in single layer in pot. Bring to simmer. Reduce heat to medium-low, cover, and simmer until veal is tender, turning veal occasionally, about 1 3/4 hours.

Add peeled pearl onions and green olives to pot. Cover and simmer until pearl onions are tender, about 25 minutes longer. Do ahead Braised veal can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm before continuing.

Using tongs, transfer veal to plate. Tilt pot and spoon off fat from top of sauce; discard fat. Boil sauce until thick enough to coat spoon, about 5 minutes. Mix in grated lemon peel. Return veal to sauce and simmer until heated through and flavours blend, about 5 minutes. Season to taste with salt and pepper. Transfer veal to large shallow bowl and serve.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.