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Roast Veal Brisket with Marsala-Mushroom Sauce















Low in Saturated Fat, Low Cholesterol, Trans-fat Free


2 tablespoons vegetable oil
2 each veal breast
6 to 7 pounds
1 x thyme
1 ½ pounds onions
2 tablespoons all-purpose flour
1 ½ pounds mushrooms, button
thickly sliced
4 cups chicken broth
2 cups marsala wine
2 ounces mushrooms, porcini, dried
rinsed and drained
8 large garlic cloves
¼ teaspoon allspice


Preheat oven to 350℉ (180℃).

Season veal generously with dried thyme, salt and pepper.

Heat oil in heavy large skillet over high heat.

Add onions and sauté until brown, about 15 minutes.

Sprinkle flour over and stir 3 minutes.

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 minutes 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 minutes.

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 350℉ (180℃) oven before continuing, about 45 minutes.

Garnish with fresh thyme, if desired, and serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 8934% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 358mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 8g
Vitamin A 0% Vitamin C 7%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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