Braised veal breast with pistachios
Pistachios are an excellent match for veal. This dish must simmer for 4 hours so allow plenty of time to prepare.
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Cooking tools:
- Food processor
- Dutch oven
- Butcher's twine
- Chef's knife
- Carving knife
- Cutting board
- Stove
- Oven
- Baking pan
- Measuring cup
- Serving platter
- Airtight container
- Freezer
Ingredients
- 1.2kg free range organic veal breast
- salt
- pepper
- 100g pistachios
- ½ bunch mint leaves
- ½ cup breadcrumbs
- ¼ cup grated pecorino
- ¼ cup extra virgin olive oil
- 2 cups brandy
- 2L chicken stock
- 4 bay leaves
- salad leaves, to serve
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