Daniel Bouluds Veal Shoulder Forestiere Au Riesling Recipes

BRAISED VEAL SHOULDER

Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

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.

VEAL SHOULDER FORESTIÈRE AU RIESLING

VEAL SHOULDER FORESTIÈRE AU RIESLING image

Categories Braise

Yield 4 People

Number Of Ingredients 19

Ingredients

1 4-pound boneless veal shoulder roast, trimmed of fat and tied
6 cloves garlic, quartered lengthwise
Coarse sea or kosher salt
2 tablespoons savory or marjoram leaves, finely chopped
1 1/2 teaspoons green peppercorns, cracked
3 tablespoons vegetable oil
2 tablespoons unsalted butter
6 shallots, cut into 1/4-inch thick slices
1 leek, trimmed, white part cut crosswise into 1/4-inch thick slices and 1 green reserved for the bouquet garni
2 pounds turnips, peeled and cut crosswise into 1/4-inch thick slices
1/2 pound oyster mushrooms, trimmed and split
1/2 pound white button mushrooms, trimmed
1/4 pound shiitake or cremini mushrooms, trimmed and cut into 1/4-inch thick slices
Freshly ground black pepper
1 1/2 cups dry Riesling
Bouquet garni (2 sprigs flat-leaf parsley, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf wrapped in the reserved green leek and tied with twine)
1 1/2 cups heavy cream
3 large egg yolks
1/2 cup fresh flat-leaf parsley leaves

Steps:

1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.

VEAL FORESTIERE

Veal Forestiere image

Breaded veal cutlets with a Marsala mushroom sauce - delicious!

Provided by Bobbi

Categories Everyday Cooking

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 ½ pounds thin veal cutlets
¼ cup all-purpose flour for coating
3 tablespoons butter
1 tablespoon minced garlic
1 tablespoon minced shallot
½ pound crimini mushrooms, sliced
½ cup Marsala wine
½ cup veal stock
1 (10 ounce) can artichoke hearts, drained and sliced
salt and pepper to taste

Steps:

Lightly flour veal cutlets, and shake off the excess. Melt butter in a large skillet over medium-high heat. Place cutlets in pan, and cook 1 to 2 minutes per side, until browned and nearly cooked through. Remove veal from pan, and set aside.
Saute garlic and shallots in skillet until shallots are tender. Stir in mushrooms, and continue to cook until mushrooms begin to sweat. Pour in the wine; cook 2 to 3 minutes more, stirring with a spoon to scrape the bottom of the pan. Pour in stock, and simmer 5 to 10 minutes, or until liquid begins to reduce.
Return veal to pan with artichokes, and cook until heated through. Season with salt and pepper. To serve, arrange the veal on plates, and spoon the sauce over.

Nutrition Facts : Calories 260.6 calories, Carbohydrate 19 g, Cholesterol 70.8 mg, Fat 10.5 g, Fiber 2.9 g, Protein 18 g, SaturatedFat 5.2 g, Sodium 577.8 mg, Sugar 1.9 g

DANIEL BOULUD'S VEAL SHOULDER FORESTIERE AU RIESLING

DANIEL BOULUD'S VEAL SHOULDER FORESTIERE AU RIESLING image

Categories Beef Braise Dinner

Yield 8 people

Number Of Ingredients 18

Ingredients

1 4lb boneless veal shoulder roast, trimmed of all fat.
6 garlic cloves, peeled and quartered
Coarse sea salt
2 tbs finely chopped fresh savory or marjoram
1 1/2 tsp cracked green peppercorns
3 tbs vegetable oil
2 tbs, unsalted butter
1 cup shallots, peeled and cut into 1/4-inch-thick slices
1 leek, trimmed and washed, white part sliced 1/4 inch thick, greens reserved
2 lbs turnips, peeled and cut into 1/4-inch-thick slices
1/2 lb oyster mushrooms, trimmed and split
1/2 lb white button mushrooms, trimmed
1/4 lb lobster, shitake, or cremini mushrooms, trimmed and cut into 1/4-inch-thick slices
Freshly ground black pepper
1 1/4 cup white wine, preferably a dry Riesling or sauvignon blanc
Bouquet garni (2 sprigs fresh flat-leave parsley, 1 sprig rosemary, 1 sprig fresh thyme, and 1 pay leaf wrapped in a leek green and tied)
1 1/4 cup heavy cream
1/2 cup fresh flat-leaf parsley leaves, for garnish

Steps:

Preheat oven to 325 degrees. make 1-inch-deep incisions all over the veal and force the garlic quarters into the incisions. Rub the roast with salt, 1 tbs savory (or marjoram), and the cracked green peppercorns. Heat the vegetable oil in a medium cast-iron pot over high heat. Add the veal and sear until golden brown on all sides, 10-15 minutes. Add the butter, shallots, and sliced leek to the pot and cook, stirring, for 5 minutes. Add the turnips and cook until light golden brown, about 10 minutes. Add the mushrooms and cook, stirring, until they begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Deglaze the pot by pouring the white wine, bringing it to a simmer, and scraping up any browned bits stuck tot he bottom of the pot. Add the bouquet garni and transfer the pot to the oven. Braise, uncovered, for 45 minutes, basting and turning the roast several times. Add 1 cup of cream to the pot, cover and continue to braise until the veal is tender, about 1 hour, basting and turning the veal every 20 minutes. Remove the pot from the oven and let the meat rest for 20 minutes. Transfer the veal to a large serving planner and keep warm. Place the pot with liquid over a medium high heat, let the sauce reduce until thickened somewhat, 5 to 10 minutes. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining tablespoon of savory.

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