Braised Veal Breast with Sausage, Olive, and Swiss Chard Stuffing

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Appears in Cook's Illustrated September/October 1993

Veal breast is one of the most underrated and inexpensive cuts of meats. The challenge is to keep it moist and tender.

SERVES 10-12

TIME 8¼ to 9¼ hours, plus 20 minutes resting

WHY THIS RECIPE WORKS

Veal breast is one of the most underrated cuts of meat. A whole breast can feed 10 or 12 adults, making it an excellent choice for parties or holiday meals. We wanted a veal breast recipe for tasty, tender meat and a complementary stuffing....

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