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

Name: Braised Veal Breast with Sausage, Olive, and Swiss Chard Stuffing
Yield: Serves 10-12
Ingredients: 2 pounds, veal bones; 1 tablespoon, vegetable oil; 1 , small onion, peeled; 1 , small carrot, peeled; 1/2 small rib, celery; 2 tablespoons, olive oil; 1 , yellow onion large, chopped; 4 medium cloves, garlic, minced; 1 pound, Swiss chard, stemmed, washed, and chopped coarse; 1 teaspoon, fennel seed; 1/4 teaspoon, red pepper flakes; , Table salt; 1 pound, sweet Italian sausage, removed from casing; 1/2 pound, ground veal from veal breast trimmings; 1/2 cup, grated Parmesan cheese; 1/2 cup, black olives, pitted and chopped coarse; 1 cup, fresh breadcrumbs; 1 , veal breast (first 7 ribs), trimmed and prepared for stuffing; 2 tablespoons, olive oil; , Salt and ground black pepper; 1/2 cup, dry white wine

Main Courses
Beef

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

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