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Braised Veal Breast with Herbs, Pernod, and Tomatoes
EPICURIOUS17Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. veal breast
- 8 ribs
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh sage
- 2 Tbsp. olive oil
- 1 onion (large, halved, thinly sliced)
- 8 large garlic cloves (chopped)
- 2 shallots (large, sliced)
- 3 anchovy fillets (chopped)
- 1 cup dry white wine
- 1/4 cup pernod (or other anise-flavored liqueur)
- 14.5 oz. diced tomatoes (in juice)
- 1 cup low salt chicken broth
- 1 Tbsp. fresh tarragon (chopped)
- 10 oz. pearl onions (peeled)
- 1 cup brine cured green olives (such as picholine; about 6 ounces)
- 2 Tbsp. grated lemon peel
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