Braised Spiced Veal Brisket

• 1 1/2 teaspoons coriander seeds
• 1 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons black peppercorns
• 1 teaspoon coarse sea salt
• 1 veal brisket (lean cut of boned veal breast), about 3 pounds
• 4 large cloves garlic, smashed
• 4 sprigs fresh thyme
• About 1 cup dry white wine
• 4 tablespoons extra virgin olive oil
• 12 ounces cippolini onions, peeled
• 1 tablespoon good quality balsamic vinegar
• 1/2 pound white mushrooms, halved
• 1/2 cup veal or chicken stock
• 1 teaspoon smoked paprika.

1. 1. Coarsely grind the spices. Mix with salt and rub on veal. Place veal in a bowl to fit snugly - you may have to fold it - add the garlic, thyme and wine to just about cover meat. Cover and marinate in the refrigerator overnight.
2. 2. Remove veal, reserving marinade. Pat dry but leave spices clinging. Put 3 tablespoons of oil in a large saute pan over medium-high heat and brown veal on both sides, about 5 minutes. Remove. Add onions to pan and lightly brown. Stir in vinegar. Remove onions and add remaining tablespoon of oil. Add mushrooms and lightly brown. Remove.
3. 3. Pour in marinade, reserving thyme. Add stock and paprika. Bring to a simmer. Return veal to pan, baste, top with reserved thyme, cover and cook on low about an hour, basting a few times. Add mushrooms and onions, and continue cooking another 20 to 30 minutes, until tender.
4. 4. Remove veal from pan. Cook sauce on high about 5 minutes to thicken it a bit. Slice veal, arrange on a platter, spoon onions and mushrooms around it, moisten with sauce and pass additional sauce on the side. Alternatively, meat and sauce can be refrigerated separately overnight and reheated the next day.

coriander seeds, mustard seeds, black peppercorns, salt, veal brisket, garlic, thyme, white wine, extra virgin olive oil, cippolini onions, balsamic vinegar, white mushrooms, veal, paprika

Taken from www.epicurious.com/recipes/member/views/braised-spiced-veal-brisket-50151418 (may not work)