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1
Preheat the oven to 180F (80C).
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2
Mix the cider with the horseradish and salt.
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3
Wrap the veal breast in a single layer of cheesecloth.
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4
Put the veal, bone side up, in a pan large enough to hold the meat and the cider mixture.
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5
Pour the cider mixture over the veal and cover the pan with foil.
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6
Place in the oven and cook for 19 hours.
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7
When the breast is fork-tender, remove the pan from the oven, remove the foil, and allow the veal to cool in the liquid for 1 hour.
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8
Put on a pair of disposable rubber gloves.
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9
Lift the veal out of the liquid and unwrap it.
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10
The meat will still be warm and pliable.
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11
Remove any bones and cartilage from the meat.
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12
Unfold the veal and carefully clean up the meat, pulling out the rubbery connective tissue.
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13
Put the cleaned meat back into a rectangle shape and wrap it in plastic.
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14
Refrigerate the meat until youre ready to use it.
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15
Preheat the oven to 180F (80C).
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16
Strain the veal braising liquid into a small saucepan and discard the fat.
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17
Warm the liquid over medium-low heat.
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18
Cut the breast into slices.
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19
Arrange the sliced veal in an ovenproof serving dish and pour the warm braising liquid over it.
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20
Place the veal in the oven for 15 to 20 minutes, basting the veal occasionally with the sauce, until it is warmed through.
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21
Serve immediately.
