Guinness Braised Veal Breast with Parsnip Mash, Glazed Vegetables and Natural Jus
- The Fairmont Winnipeg
- 2 lb veal breast
- 1 onion, peeled and rough cut
- 1 carrot, peeled and rough cut
- 2 stalks of celery, rough cut
- 2 bulbs of garlic, peeled and crushed
- 1 cup of mushrooms, quartered
- 2 cups red wine
- 4 cups Guinness
- 4 cups veal stock
- 2 tbsp white peppercorns
- 1 bunch fresh rosemary
- 3 bay leaves
- 2 roma tomatoes, seeded and rough cut
- 6 medium sized parsnips, peeled and sliced in ½” rounds
- 2 parts homogenized milk
- 1 part water
- ½ bunch thyme
- 2 bay leaves
- 2 cups trimmed root vegetables, carrots, celeriac and turnip
- 1/2 cup baby leeks
- 1/2 cup pearl onions
- 1 tbsp unsalted butter
- 1 tsp sugar
- 2 sprigs of thyme
- 1 bay leaves
- 1 tsp white wine vinegar
- 1 tbsp of tarragon, minced
- 1 tbsp of chives, minced
- Pre-heat the oven to 350º F.
- Season the veal with kosher salt and fresh ground black pepper. Heat the oil in a heavy bottom pot over medium-high heat and brown the veal on all sides for 10 to 15 minutes.
- Remove the veal and set aside. Reduce the heat to medium and cook, while stirring occasionally, the carrot, onion, celery, garlic, peppercorns, and mushrooms until they begin to slightly caramelize. About 15 – 20 minutes.
- Deglaze the pot with the wine, Guinness and add the rosemary, bay leaves, and tomatoes.
- Add the veal back to the pot and add just enough veal stock to cover the meat. Let the liquid come to a simmer, cover and transfer to the oven. Let braise for 3 – 4 hours, turning and skimming the excess fat that collects on top of the liquid, until the meat is very tender.
- Strain the stock through a fine mess sieve and return to another heavy-bottom pot. Reduce by half and set aside until needed.
- Shred the veal by hand. Re-heat with a bit of stock when plating
- Place the Parsnips in a heavy-bottom pot. Cover with the water and milk. Add the bay leaves and thyme, bring to a boil, cover and reduce to a medium heat; cook until the parsnips are tender.
- Remove the bay leaves and thyme; strain the parsnips, reserving the liquid.
- Place the parsnips in a food processor adding a bit of the liquid until smooth.
- Pass the purée through a fine strainer and set aside.
- To re-heat add a bit of butter, salt and white pepper.
- Blanch each type of vegetable in a separately until they are “al dente”. They should still have a bit of a crunch to them. Refresh in ice water directly after blanching them and set aside.
- To re-heat combine all of the vegetables (except for the leeks) in a sauce pan with 2 oz of water, 2 sprigs of thyme, 1 tsp of butter, ½ tsp of sugar, 1 bay leaf, and a drop of white wine vinegar.
- Toss the vegetables together for 1 – 2 minutes over low heat, add the leeks, and sprinkle with chives, tarragon, salt and pepper. Remove the thyme sprigs and plate.
As the weather starts to cool down, kitchens are starting to heat up again with hearty stews, roasts and pies. Executive Chef Eraj Jayawickreme uses Guinness beer to add a complex depth to this rich and warming dish.
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