Veal Breast

Nature Boy

I bought this chunk of meat labled "Veal Breast". It is 2.5 pounds, and has bone and cartiledge in it, but also some nice thick areas of meat. It was 98 cents/lb, so I figured I needed to buy it. [p]Anybody heard of, or cooked this cut??
Thanks
NB

RhumAndJerk

Nature Boy,
I vaguely remembering something about having to clean the cartilage or the roast will come out though.[p]I will look.
RhumAndJerk[p]

RhumAndJerk

NB,
Give this link a try. As I thought, Veal Breast can be a tough cut of meat. They suggest braising. Maybe if we treat it like a brisket or Boston Butt, it will come out tender.[p]Hope this helps,
RhumAndJerk[p]
[ul][li]Veal[/ul]

Nature Boy

RhumAndJerk,
Yeah, most recipes seem to be stuffed and braised. Maybe doing a combo of indirect slow over a water pan, and a foil wrap. Then direct. They are supposedly the lower front section of the rib cage.
Thanks
NB

RhumAndJerk

Nature Boy,
Foil?
R&J

RhumAndJerk

Nature Boy,
Take a look at what I found. Here is the cut chart for veal.
R&J[p]
[ul][li]Veal Cuts[/ul]

Nature Boy

RhumAndJerk,
I was thinking that if it needs braising, than maybe steaming in the foil might help.
Thanks for that veal chart. It recommends braising or roasting. Sounds like a perfect candidate for humpty. No foil. Let me see if I get any suggestions, and I will give it a shot...maybe wed or thurs.
thanks
NB