Corn-Braised Veal Breast

Chef Gabriel Rucker and sous chef Erik Van Kley, Le Pigeon, Portland.

Corn-Braised Veal Breast:
5 lb. veal breast
2 bottles white wine
5 shallots, peeled and sliced
2 heads garlic
1 bunch thyme
1 bunch tarragon
1 bunch parsley
2 bay leaves
1⁄4 cup black peppercorns
6-8 corn cobs

Creamed Co

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