Braised Veal Breast with Bulb Vegetables

• 3-pound veal breast
• Coarse salt and white pepper, to taste
• 2 tablespoons corn oil
• 2 large shallots, peeled
• 1 onion, quartered
• 1 leek, split and cleaned
• 12 cloves of garlic, unpeeled
• 2 bay leaves
• 1/3 cup diced celery root
• 4 whole cloves
• 1/2 teaspoon white peppercorns
• 1/2 teaspoon ground cumin
• 1/2 cabbage, quartered
• 2 cups dry white wine
• 1 1/3 cups apple cider
• 1/3 cup snipped chives

1. 1.
2. Preheat the oven to 250F.
3. Season the veal with salt and white pepper.
4. Heat the oil in a large Dutch oven over medium-high heat.
5. Add the veal; brown well on all sides.
6. Transfer to a plate.
7. 2.
8. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown.
9. Add the cabbage; cook until wilted and browned slightly.
10. Add 1 cup each of the wine and cider.
11. Return veal to the pot.
12. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
13. 3.
14. Remove the veal and vegetables from the juices and keep warm.
15. Strain and degrease juices; return to the pot.
16. Add remaining wine and cider; bring to a boil.
17. Reduce for 15 minutes to thicken.
18. Adjust seasonings.
19. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
20. 4.
21. To serve, place vegetables on a platter; slice veal through the bones and place atop.
22. Spoon sauce over all and sprinkle with chives.

veal breast, salt, corn oil, shallots, onion, garlic, bay leaves, celery root, cloves, white peppercorns, ground cumin, cabbage, white wine, apple cider, chives

Taken from www.epicurious.com/recipes/food/views/braised-veal-breast-with-bulb-vegetables-106247 (may not work)