Chef Kendra

Kosher Veal Breast Confit

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Chef Kendra’s Kosher Veal Breast Confit transforms a unique cut into a rich, tender delicacy using a slow braise with aromatics, herbs, and wine. Serve hot or cold for an unforgettable meal.

Chef Kendra’s Kosher Veal Breast Confit

Servings: 8–10

Prep Time: 20 minutes

Cook Time: 180 minutes

Total Time: 1440 minutes (includes chilling time)

Cuisine Type: French, Kosher

Diet Tags: Kosher, Dairy-Free

Chef Kendra’s Kosher Veal Breast Confit is a luxurious yet surprisingly approachable dish. With the magic of a slow braise and overnight pressing, this tender, flavorful veal can be enjoyed hot or cold.

Ingredients

  • 5-6 pound Prairie Street Veal Breast Pocket
  • 2 cups low-salt chicken broth
  • 2 cups low-salt beef broth
  • 2 cups dry kosher white wine, such as Chardonnay
  • 5 shallots, peeled
  • 1 head garlic, separated into cloves and peeled
  • 1 small bunch fresh thyme
  • 3-4 bay leaves
  • 1 tablespoon whole black peppercorns
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Preheat oven to 500°F.
  2. Season both sides of veal breast generously with salt and pepper. Place bone-side down in roasting pan and roast uncovered for 20 minutes.
  3. Lower oven to 300°F.
  4. Add shallots, thyme, garlic, peppercorns, bay leaves, chicken stock, beef stock, and white wine to pan.
  5. Cover tightly with foil and braise for 2 ½ hours or until internal temperature reaches 140°F.
  6. Remove veal breast and set aside to cool slightly. Strain braising liquid into saucepan and reduce if desired. Cool before refrigerating.
  7. Remove bones, keeping meat intact. Cut veal in half, fold fat-side out, and place on foiled baking sheet. Cover with foil, weigh down with heavy cans, and refrigerate 8–24 hours.

Serve cold, thinly sliced on bread with mustard, or reheat slices in braising liquid.

Chef’s Tips

  • Save the bones for homemade veal stock.
  • Chilling the veal under weight ensures a compact, sliceable texture.
  • Reduced braising liquid makes an excellent sauce or soup base.

Storage & Reheating

Store tightly wrapped in refrigerator for up to 4 days. Reheat slices gently in braising liquid.

Frequently Asked Questions

Can I make this in advance?

Yes, this recipe is perfect for making ahead since it requires overnight chilling.

What’s the best way to serve it cold?

Thinly slice and serve on crusty bread with mustard or pickles.

Can I freeze veal breast confit?

Yes, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition Information

Calories: ~520 per serving

Macros: Protein: 45g, Carbs: 3g, Fat: 35g