About this cut:
This classic is one of our favorite comfort foods of all time. Stuff the pocket with rice or another grain, and season with aromatics. Elegant enough for Friday night or Yom Tov, but delicious enough that you can make it any time. This is a bone-in roast.
Other names for this cut: Veal Breast, Bone-in Veal Brisket
Basic Cooking Technique
Braise or steam wrapped tightly in foil for 4-5 hours.
No reviews have been left for this product.Write a Review