Braised Breast of Veal with Onions and Herbs: Petto di Vitello con Cipolline e Mentuccia

Ingredients

• 0.5 cup mint leaves fresh
• 1 tablespoons olive oil extra-virgin
• 1 tablespoon parsley leaves chopped
• 5  jalapeños split red seeded cut into 1/4-inch half moons
• 0.5 cup red wine 
• 1 tablespoon rosemary leaves chopped
• 6 servings salt and pepper black
• 1 tablespoon thyme leaves chopped
• 5 pounds veal breast with bones in, fat trimmed
• 0.5 pound cippolline peeled cut in the base of each
• 0.5 pound cippolline peeled cut in the base of each

Equipment

• frying pan
• pot

Directions

1. Lightly oil a pot large enough for the breast to fit it, cutting the meat into 2 or 3 pieces if necessary.
2. Pour in water to cover.
3. Add the salt and pepper, the oil and the herbs and cover. Cook over medium-low heat until the water has evaporated and the meat has started to brown, about 2 hours. urn the meat and continue cooking until second side is deep golden brown adding more water if necessary. When very tender, remove to a serving platter.
4. Degrease the pan and add the cippolline.
5. Saute over high heat until lightly browned. Return the meat to the pan and add the wine. Cover and simmer until the onions are cooked, about 10 to 15 minutes.
6. Let the meat rest 5 minutes before slicing. Finish with mint leaves and chiles and serve.