Braised Veal With Rice Reisfleisch Recipes

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 RICE WITH LAMB CHOPS, SAUSAGES AND VEAL STRIPS TOPPED WITH MUSHROOMS AND A BASIL TOMATO SAUCE

Steps:

• Heat a heaping tablespoon of olive oil in a fry pan with 1 tablespoon of margarine and add onions. When the onions are slightly brown add the garlic and continue to stir. Add the rice to the pan, and pour in about 1 cup of champagne. As the rice begins to cook, add a pinch of salt and stir continuously.
• Pour some olive oil on the lamb chops and sprinkle some parsley flakes on them. Then add the lamb and sausages to a hot grill and cook well on both sides.
• Slice the veal and sear the pieces in a hot frying pan on both sides. Once cooked through, add the veal, chopped sausages and lamb chops to the rice mixture.
• In a separate frying pan heat 1 tablespoon of butter and saute the sliced mushrooms. Once cooked, add them to the rice mixture.
• Heat the tomato sauce in a pan and add 3 pinches of dried basil. Add the sauce to the rice mixture and sprinkle some Parmesan cheese over the top.
• Finally cut up a bundle of scallions and sprinkle over the rice and serve.

PROVENçAL ROASTED GARLIC-BRAISED BREAST OF VEAL WITH SPRINGTIME STUFFING

Steps:

• Prepare the stuffing:
• Bring a large pot full of lightly salted water to a boil. Add the chard and spinach, bring the water back to a boil, and cook for 2 to 3 minutes until thoroughly wilted. Drain and squeeze out as much moisture as possible, pressing the greens against a colander with a wooden spoon. Or for a more thorough job, use your hands when the greens have cooled somewhat. Finely chop, either by hand or by pulsing in a food processor.
• In a large skillet, sauté the minced garlic in 3 tablespoons of the oil over moderate heat until pale gold, 2 to 3 minutes. Add the chard and spinach. Cook, stirring, over medium heat, until the liquid is evaporated and the garlic is thoroughly distributed, 5 to 7 minutes. The greens should be very tender. Season to taste with salt and pepper. Transfer to a large bowl and set aside.
• Preheat the oven to 375°F.
• Sauté the onion in a heavy, medium saucepan over medium heat in 3 tablespoons of the oil until softened, 7 to 10 minutes. Add the rice and stir to coat the grains with the onions. In another saucepan, bring the broth to a simmer. Add the broth to the rice a few spoonfuls at a time, as if making risotto. Keep the heat medium-low, and stir, waiting until the broth is nearly absorbed before adding another spoonful. Cook the rice until just tender, 15 to 20 minutes in all. If you finish adding the broth and the rice is not yet tender, add a tablespoon or two of hot water, as needed. Season the rice with salt and pepper (taking in to account the saltiness of the broth you are using), add it to the chard and spinach, and set aside to cool.
• Prepare the garlic head:
• Break the head into single cloves and put them, unpeeled, into a small baking dish in which they fit snugly (I use a 5-inch-square porcelain ramekin). Drizzle with 2 teaspoons of the oil and 1 teaspoon of the thyme. Cover tightly (use foil if you don't have a lid), and roast for 30 to 45 minutes, until a soft puree is formed when you squeeze a clove. Avoid overcooking, which turns the garlic bitter. Squeeze the puree out by hand or run the unpeeled cloves through a food mill to trap the peels. Put the roasted garlic puree in a small bowl and add 1 tablespoon of the rosemary and the lemon juice. Stir well and set aside. Turn off the oven-you will be pan-braising the meat.
• While the garlic is roasting, finish the stuffing:
• In a food processor, pulse the remaining 1 tablespoon each of rosemary and thyme, the parsley, mint, and lemon zest until finely chopped. Add to the rice mixture. Stir in the egg until well combined.
• Trim the veal of gristle and as much fat as possible. Sprinkle salt and pepper all over, including the inside pocket. Fill the pocket with the stuffing, pushing the mixture as far in as possible, but don't overfill-it will expand somewhat while cooking. Sew the pocket closed. (A large embroidery needle and strong cotton thread or unwaxed dental floss work very well here. Or use a trussing needle and kitchen twine. I find skewering not as successful here-the stuffing is more likely to ooze out into the pan gravy.)
• In a 6-quart Dutch oven or heavy casserole just large enough to accommodate the veal, heat the remaining 2 tablespoons oil until hot, but not smoking. Add the veal and brown it slowly on all sides, turning carefully with wooden spoons so you don't piece the meat. When it is thoroughly browned, arrange the meat so that the fat side is up. Spread the roasted garlic mixtue all over the top. Add the wine and bring to a slow bubble. Place the lid slightly askew, and braise at a slow simmer over very low heat for 2 1/2 to 3 hours, or longer, if necessary, until the meat is very tender. Use a flame tamer (blech) or stack two stove burner grates , if you must to keep the flame very low. Every 20 minutes or so, baste with the pan juices. If possible, turn the meat a few times; don't worry about losing the roasted garlic coating on top-it will add delicious flavor to the cooking juices.
• Transfer the veal to a platter, and let it stand for 10 minutes, tented with foil to keep warm. Boil up the cooking juices for a few minutes to concentrate the flavors, taste for seasoning, then transfer to a sauce boat.
• Slice the veal about 1/2-inch thick, making sure that the slices enclose some of the filling. Nap with some of the juices. Pass remaining sauce separately.
• Ashkenazi Mashed Potato Stuffing Variation:
• Don't pass by this fabulous veal because your family refrains from eating rice on Passover. When my agent Elise Goodman wanted to prepare it for her seder, we came up with a wonderful alternative mashed potato stuffing.
• Prepare the stuffing according to the directions above, omitting rice and broth. Sauté the onion until rice gold and set aside. Simmer 3 1/2 cups russet or Yukon gold potatoes, peeled and cubed, in cold, salted water to cover, until tender, about 15 minutes. Drain and mash the potatoes until smooth. Stir in the reserved sautéed onion (along with any oil remaining in the pan), and 1 additional tablespoon olive oil, and season to taste with salt and pepper. Add the potato mixture to the chard and spinach, set aside to cool, and continue with the recipe.