Veal Brisket "Parm"

Name: Veal Brisket "Parm"
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 4 to 6 servings
Ingredients: One 4-pound boneless veal breast; Salt and pepper; BBQ rub, optional; 1 pint cherry tomatoes; 1 can cherry peppers; 1 handful fresh basil, torn; 1/4 cup pitted Taggiasca olives (or your favorite type of olive, preferably Italian); 5 leaves fresh oregano; Extra-virgin olive oil, for drizzling; Sherry vinegar, for drizzling; Shaved pecorino cheese; 1 loaf crusty Italian bread, sliced

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Level: Easy

Total: 5 hr 20 min
Active: 20 min

Yield: 4 to 6 servings

Level: Easy

Total: 5 hr 20 min
Active: 20 min

Yield: 4 to 6 servings

Ingredients

One 4-pound boneless veal breast

Salt and pepper

BBQ rub, optional

1 pint cherry tomatoes

1 can cherry peppers

1 handful fresh basil, torn

1/4 cup pitted Taggiasca olives (or your favorite type of olive, preferably Italian)

5 leaves fresh oregano

Extra-virgin olive oil, for drizzling

Sherry vinegar, for drizzling

Shaved pecorino cheese

1 loaf crusty Italian bread, sliced

Directions

Preheat the oven to 275 degrees F.
Season the veal breast. Salt and pepper are the only seasonings needed, but feel free to use your favorite BBQ rub.
Bake the veal breast for 5 hours, until tender. Slice against the grain.
Make a light salad with the cherry tomatoes, cherry peppers, olives, basil and oregano. Drizzle with a little olive oil and sherry vinegar and toss together.
Top the sliced brisket with the salad and some shaved pecorino. Serve on slices of crusty Italian bread and eat like an open-faced sandwich. A proper wine to pair would be a crisp Sangiovese, but cheap beer is still the best pairing.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.