Braised Veal Breast with Red Wine and Tomato
Geschmorte Kalbsbrust is a classic German-Austrian braise of veal breast, a humble cut transformed through overnight brining and low-temperature oven braising into tender, succulent meat. The braise combines chicken stock, red wine, tomatoes, and aromatic herbs—oregano, thyme, bay leaf—with umami depth from soy sauce and garlic. What makes this version distinctive is the initial brine with sugar and cayenne, which seasons the meat deeply and ensures juiciness, plus the technique of turning the veal every 30 minutes during the 3.5 to 4.5 hour braise for even cooking. The resulting sauce is rich and wine-forward, meant to coat ziti pasta. This is a dish for patient home cooks tackling a larger cut; it rewards time with flavor. Serve it for a special dinner or Sunday supper when you can dedicate an afternoon and evening to the process.
Ingredients
- 6 pound veal breastbeef chuck1:1beef
tougher cut, slightly longer braise time
- 5 fluid ounce water
- 15 ounce ice
- 2 ounce salt
- ½ teaspoon granulated sugar
- 1 pinch cayenne pepper
- 2 quart chicken stock
- 1 quart red wine
- 2 pound tomato
- 4 onion
- 1 cup soy sauce
- 6 clove garlic
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 4 bay leaf
- ½ tablespoon kosher salt
- 15 black peppercorn
- 16 ounce ziti pastaegg noodles1:1carbsadds eggs
absorbs sauce equally well
Instructions
- 1
Cut the veal breast into two pieces.
- 2
Make the brine: bring water, salt, granulated sugar, and cayenne pepper to a boil in a large pot. Add ice to cool quickly.
- 3
Submerge the veal in the brine and refrigerate overnight.
- 4
The next day, discard the brine and transfer the veal to a roasting pan.
- 5
Add chicken stock, red wine, tomatoes, onions, soy sauce, garlic cloves, dried oregano, dried thyme, kosher salt, black peppercorns, and bay leaves to the pan.
- 6
Braise in a 300 degrees F oven, turning the meat every 30 minutes. Add additional stock or water if the braising liquid reduces too much.
- 7
Braise until the rib bones pull out easily, approximately 3.5 to 4.5 hours depending on thickness.
- 8
Transfer the veal to a cutting board and let rest lightly covered for 15 minutes.
- 9
Remove the rib bones from the veal.
- 10
Check the sauce seasoning and consistency; strain and thicken as desired.
- 11
While the veal rests and the sauce finishes, cook the ziti pasta.
- 12
Slice the veal into 1-inch pieces.
- 13
Arrange the veal and pasta on serving platters and cover with sauce.
Tips
Turn the veal consistently every 30 minutes during braising to ensure even cooking and prevent the top surface from drying out. This small gesture transforms texture from uneven to uniformly tender.
The overnight brine with sugar and cayenne is not optional; it seasons the meat deeply from within and contributes to moisture retention during the long braise, making the final dish significantly more succulent.
Before serving, taste the sauce and adjust seasoning. If it lacks depth, simmer uncovered to concentrate; if too strong, dilute slightly. Strain only if you prefer silky sauce over chunky vegetables.
Good to Know
Refrigerate braised veal and sauce together in airtight container for up to 3 days. Reheat gently on stovetop over medium-low heat with splash of water or stock to prevent drying. Do not freeze; extended freezing degrades the tender veal texture.
Prepare the brine and braise the veal through the resting step one full day ahead. Cool the veal in the sauce, refrigerate, and reheat gently before serving. Cook pasta fresh on day of service.
Serve with crusty bread to soak sauce. Offer a simple green salad or steamed green beans as accompaniment. Pour the remaining red wine at table.
Common Mistakes
Skip the overnight brine to avoid dry, under-seasoned veal that lacks the tender succulence that brining guarantees.
Neglect to turn the meat every 30 minutes to avoid uneven cooking and a dried-out top surface.
Cook at temperature above 300 degrees F to avoid tough, stringy meat; low heat is essential for collagen breakdown.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I braise the veal without overnight brining?
Yes, but the result will be noticeably less seasoned and more prone to dryness. The brine penetrates deep into the meat, distributing salt and flavor evenly. Skipping it sacrifices a key advantage of this recipe.
What if I don't have red wine?
Substitute dry white wine in equal measure for a lighter, less tannic sauce. Increase chicken stock by 1 cup to maintain braising liquid volume and depth. The dish will taste fresher but less robust.
How long does braised veal keep in the refrigerator?
Up to 3 days in an airtight container with sauce. Reheat gently on the stovetop over medium-low heat, adding a splash of water or stock to prevent drying. The meat and sauce together actually improve slightly as flavors meld overnight.