Boneless Veal Breast

The Boneless veal breast has a low food cost and is great for a buffet, carving station or banquet. It is a dry cut, but if you follow a few simple steps, you can serve a juicy portion.

Start a day ahead by brining for 4-6 hours in a simple solution of water and equal parts kosher salt and brown sugar. Remove from brine and pat dry. Then marinate overnight. Roast whole at 375-400 degrees or braise to an internal temperature of 170 degrees. Let rest, slice and use a warm sauce like a true veal demi-glace.

Brisket Points

Brisket points are cut from the boneless breast or whole brisket and are trimmed of visible fat.














Season veal with kosher salt and coarse pepper and sear in hot oil. Remove meat from pan and add small-cut mire poix and finely chopped garlic. After this is thoroughly sweated, add a little tomato paste and mix well with mire poix. Return veal to pot and cover with browned veal stock. When using brisket points cover only ¾ of the meat.

Cover tightly and simmer until fork tender. Adjust seasoning with salt and pepper. Use a small cornstarch slurry (minimal amount of cold water with corn starch mixed together and dissolved separately from the pot and then slowly stirred in) to thicken liquid.