Braised Veal With Aromatic Vegetables Recipes

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BRAISED VEAL WITH AROMATIC VEGETABLES



Braised Veal with Aromatic Vegetables image

Categories     Soup/Stew     Vegetable     Braise     Veal     Fennel     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes
2 tablespoons (1/4 stick) butter
1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved
8 ounces baby carrots
1 medium onion, halved lengthwise, thinly sliced
2 1/4 cups plus 1 tablespoon Italian-style seasoned canned chicken broth
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

Steps:

  • Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.

BRAISED VEAL BREAST WITH BULB VEGETABLES



Braised Veal Breast with Bulb Vegetables image

Categories     Garlic     Onion     Braise     Wheat/Gluten-Free     Dinner     Veal     Leek     White Wine     Fall     Clove     Cabbage     Shallot     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

3-pound veal breast
Coarse salt and white pepper, to taste
2 tablespoons corn oil
2 large shallots, peeled
1 onion, quartered
1 leek, split and cleaned
12 cloves of garlic, unpeeled
2 bay leaves
1/3 cup diced celery root
4 whole cloves
1/2 teaspoon white peppercorns
1/2 teaspoon ground cumin
1/2 cabbage, quartered
2 cups dry white wine
1 1/3 cups apple cider
1/3 cup snipped chives

Steps:

  • 1. Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.
  • 2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
  • 3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
  • 4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.

BRAISED ROAST OF VEAL WITH TURNIPS



Braised Roast Of Veal With Turnips image

This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 9

4 tablespoons vegetable oil (canola or peanut)
1 3 1/2-pound roast of veal from the shoulder or rump
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 white turnips (about 1/2 pound), peeled and quartered
3 onions (about 1 pound), peeled and quartered
3 carrots (about 1/2 pound), peeled and cut into 1-inch pieces on a bias
16 cloves garlic, unpeeled and cut in half cross-wise
1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

Steps:

  • Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.
  • Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
  • Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.
  • Return the roast to the pan, arranging it on top of the vegetables. Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
  • Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 803 milligrams, Sugar 6 grams, TransFat 0 grams

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