Roast Veal Brisket with Marsala-Mushroom Sauce
Submitted by Rae43
Veal brisket braised with Marsala wine, button mushrooms, dried porcini, and 8 cloves of garlic until fork-tender. A make-ahead main that improves over 3 days in the fridge.
YIELD
12 servingsPREP
35 minCOOK
3 hrsREADY
4 hrsTwo veal briskets get a hard sear, then braise for 2 hours under foil in a sauce built from Marsala wine, 1 ½ pounds of sliced button mushrooms, dried porcini, and a generous eight cloves of garlic. The dried porcini rehydrate right in the braising liquid, adding an earthy depth that fresh mushrooms alone can’t match.
Browning the onions for a full 15 minutes before the meat even hits the pan is where this recipe quietly builds its flavor base. Those caramelized onions get strained out later and pressed hard to release their concentrated juices back into the sauce.
The real beauty here is make-ahead potential. The recipe actually improves after a day or two in the fridge, and the directions confirm it holds for up to 3 days. The fat solidifies on top for easy removal, and the flavors deepen with every passing day.
After braising, the sauce gets reduced by boiling for about 20 minutes until it coats a spoon. That concentrated Marsala-mushroom sauce spooned over thinly sliced veal is the whole point of the dish.
Pro Tips
- Slice the brisket against the grain on the diagonal for the most tender pieces
- Press the strained onions hard with the back of a spoon; they hold a surprising amount of flavorful liquid
- Skim the fat after chilling rather than while hot. Cold fat lifts off in solid sheets
- Use dry Marsala, not sweet. Sweet Marsala will make the sauce cloying after reduction
Variations
- Beef brisket swap: Use beef brisket instead of veal for a heartier, more affordable version
- Porcini-heavy: Double the dried porcini to 4 ounces for an intensely earthy, woodsy sauce
- Holiday finish: Stir in 2 tablespoons cold butter at the end for a glossy, restaurant-style sauce
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Season veal generously with dried thyme, salt and pepper.
Heat oil in heavy large skillet over high heat.
Add onions and sauté 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 mins.
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℉ (180℃) oven before continuing, about 45 minutes.
Garnish with fresh thyme, if desired, and serve.
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