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     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: [email protected]
 Date: Wed Aug 14 11:20:22 1996

 Recipe by Bon Appetit

 Posted by: Debbie Barry, Innermail, emc.ve

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