Roast Veal Brisket With Marsala-Mushroom Sauc

---------- Recipe via Meal-Master (tm) v8.04

Title: Roast Veal Brisket With Marsala-Mushroom Sauc
Categories: Meats, And, Poultry
Yield: 8 servings

2 tb Vegetable oil
2 6-7 lb veal -- breast
Dried thyme
1 1/2 lb Medium onions -- quartered
2 tb Flour
1 1/2 lb Button mushrooms -- thickly
Sliced
4 c Chicken stock
2 c Marsala wine
2 oz Dried porcini mushrooms --
Rinsed and drained
8 lg Garlic cloves
1/4 ts Ground allspice

Preheat oven to 350F. Season veal generously with
dried thyme, salt and pepper. Heat oil in heavy large
skillet over high heat. Add onions and saute until
brown, about 15 mins. Sprinkle flour over and stir 3
mins. Transfer mixture to large roasting pan,
spreading onions in center and bones around edge. Add
1 brisket to same skillet and cook until brown, about
5 mins. per side. Transfer brisket to roasting pan and
place atop onions. Repeat with second brisket.

Add button mushrooms, stock, Marsala, dried mushrooms,
garlic and allspice to same skillet. Bring mixture to
boil, scraping up browned bits. Pour contents of
skillet over briskets. Cover tightly with heavy-duty
foil. Roast until briskets are very tender, about 2
hours. Uncover; let cool at least 30 mins.

Transfer briskets to platter. Spoon onions into
strainer set over large saucepan. Press onions hard to
release juices. Discard onions in strainer. Set
mushrooms aside. Strain pan juices in roasting pan
into same large saucepan. Spoon fat from top of pan
juices and discard. Boil until pan juices coat spoon
lightly, about 20 mins. Return reserved mushrooms to
sauce. Season to taste with salt and pepper.

Cut briskets diagonally across grain into thin slices;
trim fat, if desired. Overlap slices in large
casserole. Spoon mushroom sauce over. (Can be prepared
3 days ahead. Cover with foil and refrigerate. Rewarm
covered in 350F oven before continuing, about 45
mins.) Garnish with fresh thyme, if desired, and serve.

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From schiele@in.net Wed Aug 14 11:20:22 1996 This is a
dandy variation on veal marsala:

Recipe By : Bon Appetit

From: Debbie Barry - Innermail Emc.Ve

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