Veal brisket makes family dinner

January 16, 1991

Family dinner are back in style, especially on the weekend when there's more time to linger in the kitchen. A family dinner calls for something special -- not necessarily fancy, just good.

Braised veal brisket with dried fruit fits the bill. Brisket requires the slow moist heat cooking of braising to ensure that it's fork tender. Braising in the oven means that its' practically fuss free, so there's plenty of time for the cook to spend with family and friends.

A veal brisket typically weighs between two and 2 1/2 pounds enough to serve six. Parsnips and carrots, dried apricots and prunes cook alongside the brisket during the last half hour, providing a delicious and colorful accompaniment for the veal. Combine the pan juices with apple juice and reduce to make a savory sauce.

To serve, slice the brisket thinly across the grain, and drizzle lightly with the sauce.

Braised Veal Brisket with Dried Fruit 1 tablespoon vegetable oil, divided

1 veal brisket, about 2 to 2 1/2 pounds

2 medium onions, thinly sliced, about 2 cups

1 large garlic clove, minced

1 teaspoon salt

1/2 teaspoon coarse grind black pepper

Apple juice


3 large carrots, cut into 3x 1/4 x 1/4 -inch strips

3 medium parsnips cut into 3x 1/4 x 1/4 -inch strips

3/4 cup dried pitted prunes

1/2 cup dried apricot halves

2 teaspoons cornstarch

Heat two teaspoons oil in Dutch oven over medium-high heat. Add veal brisket and brown on both sides. Remove brisket from Dutch oven and set aside.

Add onions and garlic to Dutch oven with remaining teaspoon oil, if needed. Cook over medium-low heat, stirring occasionally until onions are soft, about five minutes.

Place brisket fat side up on top of onions. Season with salt and pepper. Pour six tablespoons each apple juice and water around veal. Cover tightly and cook at 450 degrees for 30 minutes. Reduce heat to 325 degrees and cook one hour longer. Add carrots, parsnips, prunes and apricots. Continue cooking until veal and vegetables are tender, about 30 minutes.

Remove brisket to warm serving platter and surround with carrots, parsnips and fruit; keep warm.

Skim fat from pan juices. Add enough apple juice to equal one cup. Dissolve cornstarch in combined liquids. Return to Dutch oven and cook over medium-high heat until thickened and clear. Carve brisket across the grain into thin slices. Serve with vegetable and fruit. Pass sauce. Makes six servings.

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