Alon Shaya's Slow-Cooked Veal Brisket

Chef Alon Shaya, of John Besh's Domenica restaurant

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Ingredients

4 pounds veal breast		1 tablespoon chopped thyme (for bread crumbs)
1 cup salt (for rub)		1/4 pound unsalted butter, at room temperature (for bread crumbs)
1/2 tablespoon crushed red chili flakes (for rub)		1 carrot, cut into thirds
1/2 tablespoon onion powder (for rub)		1 onion, cut into thirds
1 tablespoon ground coriander (for rub)		1 celery stalk, cut into thirds
1/4 teaspoon ground cumin (for rub)		1/2 cup white wine
1 tablespoon black pepper (for rub)		1/2 cup chicken broth
1 tablespoon fresh thyme, chopped (for rub)		1 3/4 cups lentils
2 cloves garlic, minced (for rub)		1 onion, halved (for lentils)
1/2 cup extra virgin olive oil (for rub)		1 celery stalk (for lentils)
1 pint fresh bread crumbs		1 tablespoon olive oil (for lentils)
1 teaspoon kosher salt (for bread crumbs)		1 1/2 tablespoons butter (for lentils)
1 teaspoon crushed red chili flakes (for bread crumbs)		Salt, to taste (for lentils)
3 tablespoons chopped parsley (for bread crumbs)

Total:

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1
To make rub: Mix all ingredients for the rub together and rub the top of the veal breast with it.
2
To make bread crumbs: In a mixing bowl, combine all ingredients.
3
To make brisket: Place the veal breast in a roasting pan on top of the carrot, onion, celery stalk, white wine, and chicken broth. Cover the pan with plastic wrap, and then with foil. Put in a 225 degree Fahrenheit oven for 4 hours.
4
Remove and let cool. Save the juices and strain through a fine mesh strainer. Top the veal breast with seasoned bread crumbs and place in a 350-degree oven until bread crumbs are golden brown and veal is hot throughout. Serve on top of lentils with natural juices.
5
To make lentils: Put the lentils, one onion half and the celery stalk in a large pan. Add cold water to cover and bring to a boil, then lower the heat and simmer for 45 to 50 minutes until the lentils are tender. Once tender, remove the onion, carrot and celery, and fold in the olive oil butter and season with salt.

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