Braised breast of veal with ribs, unstuffed. This wonderful piece of meat from the calf deserves definitely more attention again! By the way, the veal breast was one of the favorite cuts of meat of wolfram siebeck (†), who inspired me for so many years – and he also always preached: don’t stuff the veal breast!

Usually a breast of veal is stuffed. With this the cook wants to prove his artistry, I guess. Because this is not particularly delicate, rather – like most fillings – a bit boring. But braised, this strange meat produces a sauce that you lick off your fingers! ( Wolfram Siebeck)

The preparation is simple and takes care of itself after browning. Heat the oven to 110°C top/bottom heat. The veal breast is removed from the roaster after browning in vegetable oil and set aside. Then I fry some root vegetables in the resulting veal fat. I usually limit myself to light varieties (celery, parsley root, onion), 2 halved fennel bulbs also go well. The veal breast is added back in and goes for another braising round with the vegetables before I deglaze with some light port (goes especially well when fennel is involved) and white wine. Now you can pour hot water or do as I did: open a jar of veal stock and add it.

The meat should not be covered for braising, we don’t want to cook it after all, but there should be enough liquid in the roaster to make enough sauce to put in it!

4 hours later, the veal breast looks like this: buttery soft, but completely unremarkable.

Even in this inconspicuous state it already tastes excellent! But the highlight comes at the end! The veal breast is now caramelized together with the vegetables under the oven grill at 250°C. And then you put the roaster just like that on the table, with all the vegetables in it, you don’t do anything to the broth, except season it briefly beforehand. Maybe a little pepper, maybe a pinch of salt? Fresh herbs do well, chervil fits perfectly. The breast of veal can be dressed by taking it out of the broth, sieving it, tying it up a bit and serving it with buttered carrots. But I love it simply if the pot stands completely uncomplicated on the table and I smacking my bread into the decoction.

Service section

Here I present you the wonderful cookbook by Wolfram Siebeck, from which I have adapted the above recipe. And there’s a recipe for the best bean soup in the world to top it all off!

Direct link To my absolute and most boiled down favorite cookbook for all time: HERE*

The formidable roaster in which I braise such delicacies: HERE*
(Currently on sale with a 31% savings!)

More delicious Siebeck here on the blog: HERE. And if you find an old article with the original veal breast recipe by Wolfram Siebeck including all the bad photos, please be silent! &

Enjoy your day!