---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Roast Veal Brisket With Marsala-Mushroom Sauce
 Categories: Meats, And, Poultry
      Yield: 8 servings
 
      2 tb Vegetable oil
      2    Veal breasts (6 to 7 lb ea)
           Dried thyme
  1 1/2 lb Medium onions; quartered
      2 tb Flour
  1 1/2 lb Button mushrooms; thickly
           - sliced
      4 c  Chicken stock
      2 c  Marsala wine
      2 oz Dried porcini mushrooms;
           - rinsed and drained
      8 cl Garlic
    1/4 ts Ground allspice
 
  Preheat oven to 350 F. Season veal generously with dried thyme,
  salt, and pepper. Heat oil in heavy large skillet over high heat.
  Add onions and saute until brown, about 15 minutes. Sprinkle flour
  over and stir 3 minutes. Transfer mixture to large roasting pan,
  spreading onions in center and bones around edge. Add 1 brisket to
  same skillet and cook until brown, about 5 minutes per side.
  Transfer brisket to roasting pan and place atop onions. Repeat with
  second brisket.
  
  Add button mushrooms, stock, Marsala, dried mushrooms, garlic, and
  allspice to same skillet. Bring mixture to boil, scraping up
  browned bits. Pour contents of skillet over briskets. Cover tightly
  with heavy-duty foil. Roast until briskets are very tender, about
  2 hours. Uncover; let cool at least 30 minutes.
  
  Transfer briskets to platter. Spoon onions into strainer set over
  large saucepan. Press onions hard to release juices. Discard onions
  in strainer. Set mushrooms aside. Strain pan juices in roasting pan
  into same large saucepan. Spoon fat from top of pan juices and
  discard. Boil until pan juices coat spoon lightly, about
  20 minutes. Return reserved mushrooms to sauce. Season to taste
  with salt and pepper.
  
  Cut briskets diagonally across grain into thin slices; trim fat, if
  desired. Overlap slices in large casserole. Spoon mushroom sauce
  over. (Can be prepared 3 days ahead. Cover with foil and
  refrigerate. Rewarm covered in 350 F oven before continuing, about
  45 minutes.) Garnish with fresh thyme, if desired, and serve.
  
  rec.food.recipes
  
  From: schiele@in.net
  Date: Wed Aug 14 11:20:22 1996
  
  Recipe by Bon Appetit
  
  Posted by: Debbie Barry, Innermail, emc.ve
 
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