Braised Veal With Cardamom Spinach Puree Recipes

BRAISED VEAL

Steps:

• Place a casserole pan on a medium heat and melt half the butter with a splash of oil. Season and brown the veal on all sides, then remove from pan and set aside.
• Peel and finely slice the onions and garlic, then trim and cut the leeks into large chunks. Sauté in the same pan until soft but not coloured, then add the carrots and cook for a few minutes.
• Make a space in the middle, and place in your veal, surrounded by the veg. Tuck the bay into the veal and pour in the wine and 100ml water.
• Bring to the boil, then cover with a circle of greaseproof paper and simmer for 2 to 2 hours 30 minutes, till the veal is tender. Check the liquid level every 20 minutes or so, adding water as necessary.
• When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the mushrooms and fry until they start to turn golden.
• Season, and stir into the veal with the double cream. Bring back to the boil then simmer uncovered for 10 minutes, till reduced.
• Transfer the veal to a board and slice. Serve with braised veg, buttered spätzli or noodles and cabbage gratin.

BRAISED VEAL WITH CARDAMOM SPINACH PUREE

Steps:

• Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
• Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
• Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
• Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.

BRAISED VEAL WITH CARDAMOM- SPINACH PUREE

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
• Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
• Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).

BRAISED VEAL SHOULDER

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS

Steps:

• To make the calamari:
• Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
• To make the sauce:
• Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
• Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
• Deliciouso!

CARDAMOM SPINACH PUREE

Steps:

• blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
• squeeze out water until spinach is quite dry.
• place in a blender and blitz to a coarse puree.
• heat butter in a saucepan, add shallots and cook for 1 min, until softened.
• Add cardamon and chili and mix well.
• stir in the spinach and cream and heat gently until they are lightly bound together.
• add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.

BRAISED VEAL SHANKS WITH GARLIC, LEMON, AND PARSLEY

Steps:

• Peel and cut the onion and carrots into 1/2-inch dice. Cut the celery into 1/2-inch dice. Coarsely chop the tomatoes.
• Adjust the oven rack to the middle position and heat oven to 350ºF. Pat veal shanks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Tie the shanks securely. Dredge shanks in the flour.
• Heat the vegetable oil in a 5-quart dutch oven. Saute the veal shanks over high heat, turning to sear on both sides, about 4 minutes. Transfer browned shanks to a plate. Discard oil and heat the butter. Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables soften and color slightly, about 10 minutes. Return the shanks to the dutch oven, placing them on top of the vegetables. Add the wine, chicken stock, tomatoes, and thyme and bring the liquid to a boil. Cover and transfer pan to the oven. Braise, basting every 30 minutes, until the meat is tender, 1 1/2 to 2 hours. (Can cool, cover, and set shanks aside for several hours, or refrigerate in sauce up to 3 days).
• Serving:.
• For the gremolada, peel and mince the garlic. Grate 1 tablespoon lemon zest. Mince the parsley. Mix the garlic, lemon zest, and parsley; set aside. If shanks have been refrigerated, warm them over low heat. Transfer the shanks to a platter. Skim the cooking liquid and transfer the braised vegetables and the liquid to the workbowl of a food processor fitted with the metal blade; puree. Adjust the seasoning. Return the meat and sauce to the dutch oven. Sprinkle gremolada over the meat, and simmer for 5 minutes, until the shanks are warmed through. Spoon sauce onto 6 warm dinner plates. Put shanks over the sauce and serve immediately.

BRAISED LAMB WITH SPINACH

Steps:

• In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
• In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
• Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.

BRAISED VEAL BREAST WITH BULB VEGETABLES

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.