Anne Burrell’s Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network

Chef Anne Burrell takes the intimidation factor out of veal and shows how easy it is to prepare at home, at a fraction of the cost of restaurants. Her elegant Braised Stuffed Veal Breast is tender and juicy, with a savory spinach and mushroom filling!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

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Anne Burrell’s Stuffed Braised Veal Breast | Secrets of a Restaurant Chef | Food Network

So what I’m doing is I’m taking this piece of meat that is a tough not fancy thing and I’m going to turn it into something very special and exciting and you know what that is my mission as a restaurant Chef to take things that are not exciting and to make them special

And sparkly and that happens through my imagination and my skill as a cook which is exactly what we’re learning today and I love to give these kind of secrets so we’re opening this guy up just kind of like a book I’m just making long Smooth Cuts so we’re opening it up and saying

Like look it now we can make a wide surface area and then I’m going to kind of pound it out a little bit this is a tough cut of meat and what we do is we cook it low and slow in liquid also known as brazing one of my favorite

Cooking methods so I’ve opened this up and I’m going to give it a little pound just with the flat side of my meat mallet just to kind of smooth things out and this is you know what this is also good for when you have some ingressions

And you need to just like you know this is what cooks do we call this thing The Equalizer also just kidding no it’s really hammer time so we just pound this out a little bit we’re evening things out cuz we’re going to stuff it and roll

It so we’re going to close this up and we’re going to come back to this in a little while after I make my stuffing so I’m going to uh sauté my spinach in some olive oil and garlic with some crushed red pepper so I’m going to smash a

Couple of garlic cloves here oh my God so this must be very good garlic it’s super wrapped in its own little skin all right so I’m going to give this a little bit of a smash here we go and I’m going to perfume my oil you know how I

Roll this is where we sort of add the love to our dish so a little olive oil turn on my burner my garlic love I’m going to add the garlic love a little bit of crushed red pepper love now I have to say spinach is

Not one of those greens that I find is my go-to green because it has so much water in it but in this case as a foil for our earthy earthy mushrooms it’s going to be a great thing M my garlic is smelling beautiful all right I’m going

To take it out it’s fulfilled its garlic Destiny and you know what we say to it thank you for coming I spin ooh look at this nice I’m just going to give this a little bit of a salt M delightful hello baby spinach let’s go ahead and drain This so fresh olive oil I’m putting in new garlic a little new crusted red pepper my garlic has fulfilled its garlic Destiny thank you for coming so we’re taking that out and tossing mushrooms in we’re going to save that bowl to put our stuffing in when we make all of this

Beautifulness so we’re just going to sauté these around a little salt in there so mushrooms we’re just going to have them soften up sauté a little bit spinach look at this is like spinach is just one of those really watery vegetables so I’m going to just give

This a sort of a coarse chop just give this a coarse chop so let’s just get this together we’re going to make it into a stuffing and then we’re going to just roll my ve breast right around it good things so let’s just mix it in so now what I’m

Going to do with this is I’m going to line it with pruto m yes things are always better with pork Products there we go look at that perfectly done now I’m going to heat up my pan cuz I’m going to sear this I’m going to tie it up and I’m going to sear it to make it brown food Brown food tastes good so thank you for coming let’s put our stuffing right in

There just this beautiful roll of stuffing and then when we slice it later on we’ll see these medallions of our beautifully brazed ve Brown on the outside and then we get vibrantly green on the inside so we’re going to roll this look at this beautiful roll this right around the

Stuffing so we have this perfect log ve we kind of Tuck this in at the end look at gorgeous okay now tying this up so we’re going to start at one end we’ll start here now we’re going to make a little tail so we

Tie it in a knot sort of taut but not tight and we leave a little tail and we’ll see why look at this okay give it a little tuck in all right so now this is how we go with this you go thumb first over the

Top of your hand and make a loop and then we just drop it down what we’re doing is kind of making a slip knot here and then we pull it tight okay and then we just continue down so over the top of your hand thumb first over the top of

Your hand make a loop and downtown and then pull it tight okay look at that and if you need to go from the other direction you can do that so over the top of your hand hand and you can drop it down the other direction look at Me Okie do so my ve is all rolled up look at that gorgeous it’s stopped with that beautiful stuffing and my pan is nice and heated up a little salt on the outside and let’s start making some brown food nice beautiful so I have two onions

That I sliced up and I sweat it up M they smell so good I have three cloves of garlic that I smashed and put in there I have two sprigs of Rosemary that I picked and chopped of course my thyme bundle I’m going to add a cup of wine or

Or so going to make it a little potty so I’m going to return my ve to My Pan look at that oh gorgeous kind of reducing my wine as I go along here I have some ve juices that dripped off there so we’re going to make sure we put those all in

There as well going to add some chicken stock till it comes up about halfway up the side of my ve and I’m going to foil this guy and shoot it in the oven which is also a another reason why I love grazing because you know it’s a little bit to

Get started but once we do we shoot it in the oven and kind of forget about it and then good things happen all by themselves so here we go we’re foiled up I’m going to get this guy and let me get my oven open and here we go oh all

Right see you in a while when you’re nice and tender so hello ve breast so I braised this guy for about 2 hours and 45 minutes Al together I stuffed it with uh some spinach and mushrooms I tied it up which I’m doing a little string removal right

Now so I’m not going to be flossing and eating at the same time look at this and it’s this beautiful like sort of ruad of ve breast look at that inside the stuffing I sauteed some spinach and mushrooms with a little bit of garlic and crushed red pepper and then B oh

Look at this gorgeous look at that M so I’m going to cut a couple of medallions for myself look at that and it’s like a meat and a side dish all in one so there we go and so I have my brazing liquid with lots of onions and a little white

Wine and garlic and all that kind of stuff just reducing and concentrating right there oh look at that Gorge hello gorgeous okay so I’m going to Plate this all right put these right in the middle of the plate if you want to serve some you know starchy stuff with this a

Little palenta or a little something like that that’s all good but you know what this is like a meal and a side dish all in one I’m going to top it with a little bit of the brazing liquid and of course I’m going to get some of those

Onions that’s why I left them nice and big in there make sure that I get like all of that right in the bottom and just because you know I’m always concerned with even at my home just I roll in a restaurant I’m always concerned with how

My food looks I’m going to clean up the plate before I taste it okay so here I go look it’s so tender my ve is just falling apart