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64This is a recipe that has family meal writtenall over it. I have many good memories ofwaking up late on Sunday mornings andwalking into the kitchen, guided by thesmell of gently roasting garlic androsemary. Mom always made me a prince'sbreakfast, and I had nothing but free timeon my hands until the big family meal inthe afternoon. - MassimoIngredients for the Brisket:1 veal brisket, trimmed of fat and ready to roast (ask your butcher to prepare it)Salt and pepper2 cups/500 mL diced onions1 cup/250 mL diced celery1 cup/250 mL diced carrots4 cloves garlic2 bunches each of rosemary, sage and thyme2 tbsp/25 mL olive oil2 tbsp/25 mL butter, softened2 cups/500 mL chicken stock2 cups/500 mL white wineWater, as needed¼ cup/50 mL whipping (35%) cream2 tbsp/25 mL Pommery mustard1 tbsp/15 mL honeyJuice of ½ lemonIngredients for the Vegetables:8 green asparagus tips8 white asparagus tips8 baby cauliflower4 baby green zucchini4 baby yellow zucchini8 baby carrots, halved lengthwise4 baby golden beets, cookedOlive oilSalt and pepperMethod for the Brisket:Preheat the oven to 450°F (230°C).Season the brisket with salt and pepper and sear in a preheated skillet untilgolden brown. Place the onions, celery, carrots, garlic, and fresh herbs in abaking pan with the meat on top. Drizzle the oil over top and spread thebutter on the meat. Roast for approximately 30 minutes.Reduce the heat to 325°F (160°C) and continue cooking for about 1½hours, turning the meat occasionally and moistening with the stock and winea little at a time. By the end of this stage, the roast should be almost cooked.Scoop the juices from the bottom of the pan and pour them over the meatevery 10 minutes for another half hour, or until the meat is tender to thefork. It is tedious work but worthwhile - the result is a tender, glossy roastfull of flavour.Remove from the oven, wrap the meat in foil, and strain the juices, addinga bit of water, if necessary, to make them run. Simmer the jus on mediumheat. Add the cream, mustard, and honey; reduce the liquid by a third.Squeeze in the lemon juice and set aside.Method for the Vegetables:Increase the heat to 500°F (260°C).Place all the vegetables in a bowl and dress with oil, salt, and pepper.Spread them on a baking sheet and roast in the oven for about 15 minutes,or until soft, stirring every 5 minutes.Serves 6 to 8.veal brisketwith roastedbaby vegetables""Massimo Capra is the Executive Chef and Co-Proprietor of Mistura Restaurant and SopraUpper Lounge in Toronto. His new show, Gourmet Escapes, launches on Travel and EscapeNetwork this season. 3 Chefs: The Kitchen Men, with Michael Bonacini and Jason Parsonsis a Canadian bestseller and winner of Culinary Book of the Year, produced and publishedby The Madison Press. Chef Capra's new book, Emergency Pasta, with wine writer BeppiCrosariol, will be published next year, as will a new edition of One Pot Italian.

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