- 2 kg piece of boneless veal brisket
- 2½ tbsp olive oil
- 150 ml Madeira or sweet Sherry
- 750 ml veal stock (3 cups)
- 4 sprigs thyme
- 20 gm butter
- 200 gm chestnut mushrooms, trimmed
- 40 gm butter
- 1 tbsp olive oil
- 4 large golden shallots, finely diced
- 3 garlic cloves, crushed
- 430 gm mixed mushrooms, such as chestnut, pine, portobello and Swiss, torn into bite-sized pieces
- 2 tsp thyme leaves
- 15 gm dried porcini, soaked in 200ml hot water for 15 minutes
- 40 gm butter
- 4 onions, coarsely chopped
- 350 ml chicken stock
- 150 ml pouring cream
- 1Preheat oven to 150C. For mushroom filling, heat butter and oil in a large frying pan over high heat, add shallot and garlic and stir occasionally until tender (5-6 minutes). Add mushrooms and thyme and stir until tender (5 minutes). Meanwhile, drain porcini (reserve water) and finely chop, then add to mushroom mixture and cook for another minute. Season well to taste, transfer to a bowl to cool and wipe out pan with absorbent paper.
- 2Place veal breast pinker flesh-side up, then spread mushroom mixture evenly over it, leaving a 2cm border. Roll veal breast away from you to form a cylinder, then secure with kitchen string and 2 toothpicks at either end to prevent stuffing from spilling out.
- 3Heat 1 tbsp olive oil in the same pan over high heat, then add veal and cook, carefully turning occasionally, until browned on all sides (1-2 minutes each side). Transfer to a roasting pan large enough to fit snugly and set aside. Deglaze pan with Madeira, then pour over veal along with veal stock and 2 tbsp reserved porcini water, and roast, turning and basting occasionally, until veal is tender (4½-5½ hours). Set aside to rest in a warm place, covered with foil (20-30 minutes).
- 4For soubise, melt butter in a saucepan over medium heat, add onion and cook, stirring occasionally, until softened (10-20 minutes). Add chicken stock, increase heat to medium-high and bring to the boil, stirring occasionally, until onions are very tender (30-40 minutes). Strain liquid from pan (reserve). Add cream to pan, bring to the boil, then remove from heat and blend with a hand-held blender, adding a little reserved liquid if necessary to create a smooth, thick sauce. Season to taste and keep warm.
- 5Heat butter and remaining oil in a large frying pan over high heat, add chestnut mushrooms and toss occasionally until browned (1-2 minutes). Season to taste.
- 6To serve, spoon soubise onto plates, remove veal from pan, discard string, slice and place on soubise, then spoon some of the pan juices over. Top with chestnut mushrooms and serve hot.
Note Allow plenty of time to rest meat so the proteins relax and the juices settle. It really makes the difference for a juicy, tender result. Cover the meat loosely with foil (unless it has crackling, which would lose its crunch) and rest it in a warm place. Large cuts of beef, veal and pork need around 30 minutes, chicken 15 minutes and fish 5-10 minutes.
Drink Suggestion: Old-fashioned claret (shiraz cabernet blend) Drink suggestion by Max Allen