6 1/2 cups/1,625 grams apple cider
1 cup/250 grams prepared horseradish
3 1/2 teaspoons/21 grams fine sea salt
6 pounds/2.7 kilograms bone-in veal breast
Preheat the oven to 180F (80C). Mix the cider with the horseradish and salt. Wrap the veal breast in a single layer of cheesecloth. Put the veal, bone side up, in a pan large enough to hold the meat and the cider mixture. Pour the cider mixture over the veal and cover the pan with foil. Place in the oven and cook for 19 hours. 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. Put on a pair of disposable rubber gloves. Lift the veal out of the liquid and unwrap it. The meat will still be warm and pliable. Remove any bones and cartilage from the meat. Unfold the veal and carefully clean up the meat, pulling out the rubbery connective tissue. Put the cleaned meat back into a rectangle shape and wrap it in plastic. Refrigerate the meat until youre ready to use it. Preheat the oven to 180F (80C). Strain the veal braising liquid into a small saucepan and discard the fat. Warm the liquid over medium-low heat. Cut the breast into slices. Arrange the sliced veal in an ovenproof serving dish and pour the warm braising liquid over it. Place the veal in the oven for 15 to 20 minutes, basting the veal occasionally with the sauce, until it is warmed through. Serve immediately.