• Ingredients: 33
  • Serves: 8

Roast veal brisket with marsala-mushroom sauce with fresh thyme.


  • Fresh thyme

For cake:

For frosting:

  • 1 cup unsalted butter, room temperature

Step 3

  • 6 tablespoons unsalted butter, room temperature , cut into 6 pcs.
  • 5 tbsps. sugar
  • 2 large egg yolks
  • 2 tbsps. lukewarm whole milk
  • 1 tbsp. honey
  • 2 1/4 cups unbleached all purpose flour

Step 4

  • 1/2 cup cool water
  • 1 1/2 tsps. dry yeast
  • 2 cups unbleached all purpose flour
  • 1 cup unsalted butter, room temperature , cut into 12 pcs.
  • 6 tbsps. sugar
  • 4 large egg yolks
  • 3 tbsps. lukewarm whole milk
  • 2 tsps. vanilla extract
  • 1 1/2 tsps. fine sea salt
  • 1 1/2 cups chopped candied orange peel*

Step 5

  • 1/2 cup all purpose flour
  • 2 dove-shaped paper baking molds

Step 6 (Glaze and baking)

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Preheat oven to 350°F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat.

    For this step you will need

  2. Step 2 Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes.
  3. Step 3 Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge.

    For this step you will need

  4. Step 4 Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions.
  5. Step 5 Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits.
  6. Step 6 Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes.
  7. Step 7 Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan.
  8. Step 8 Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan.
  9. Step 9 Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes.
  10. Step 10 Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole.
  11. Step 11 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.

    For this step you will need