General Description: Inexpensive and versatile, veal breast is especially popular in German, Italian, and French cookery and is usually stuffed and braised. The breast, also known as brisket, consists of two distinct muscles: the larger, leaner, oblong flat and the smaller, fattier triangular point. With a matzo meal, onion, and mushroom stuffing, it is a favorite for the Jewish Passover holiday. Smaller veal short ribs, which can be braised like beef short ribs, are cut from the breast.

Part of Animal: The veal breast lies between the shoulder section above and the plate (belly) beneath.

Characteristics: Veal breast is rather fatty and tough, with a coarse grain, though quite flavorful.

How to Choose: Veal breast may be found bone-in or boneless. The smaller, fattier brisket point muscle may be found, as well as the flattened, pointed, triangular shaped flank.

Amount to Buy: A whole bone-in veal breast weighs 8 to 10 pounds; a whole boneless breast weighs about 5 pounds. It may also be cut into two lengthwise sections of about 2 1/2 pounds each or separated into the flat and the point.

Storage: Store veal breast refrigerated up to 3 days.

1. Trim off any excess fat and connective tissue. If stuffing the breast, cut a horizontal pocket or ask your butcher to do so.
2. Rub all over with salt, pepper, and spices such as ginger, paprika, and ground coriander.
3. If desired, make a stuffing. Cool the stuffing and then pack loosely into the veal pocket just before cooking. Sew or skewer the pocket closed.
4. Place the breast (stuffed or not) on a bed of chopped aromatic vegetables. Add white wine and stock and cover, sealing as tightly as possible.
5. Roast for 2 hours at 350°F. Uncover and roast 1 to 2 hours longer, or until it is fork tender and browned.
6. Pour off the pan juices and ladle off the fat. In a small pot, reduce the juices over high heat till syrupy, then strain and season. Cut the veal into thick slices (between the bones, if applicable). Pour sauce over each portion.

Flavor Affinities: Apples, bacon, dill, garlic, ginger, lemons, mustard, prunes, sherry, sour cream, thyme, white wine.