PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
MARINATED CHUCK STEAK
You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,
Nutrition Facts : Calories 263 calories, Fat 14g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 313mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 30g protein.
VEAL STEAK
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't cooked any of the recipes yet. I'm putting them on here so I can find them easier.
Provided by CJAY8248
Categories Veal
Time 35m
Yield 1 veal steak, 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Trim steak, and season. Heat frying pan and melt butter. Place meat in the melted butter and brown slowly for 25 to 30 minutes, turning from side to side until meat is tender and golden brown. Serve with oven-browned potatoes and a tossed salad.
Nutrition Facts : Calories 584.3, Fat 39.4, SaturatedFat 20.4, Cholesterol 266.9, Sodium 919.6, Carbohydrate 0.2, Fiber 0.1, Protein 54.3
VEAL CHUCK CHOPS WITH ONIONS, CABBAGE & APPLES
The flavors for this scream out Fall Cooking! One could substitute pork or chicken but this is a great way to demonstrate using inexpensive cuts to make wonderful fall off the bone meals.
Provided by JohnnyOh
Categories Veal
Time 1h15m
Yield 8 Chops, 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Use a 10x3 inch straight sided saute pan or similar with tight fitting cover.
- The Prep:.
- 1. Cut veal chops into 4 equal pieces. I had to use a cleaver to chop a bone or two.
- 2. Lightly season & rub chops with Stubbs or rub of your choice.
- 3. Wrap chops in wax paper or whatever and set aside to marinate for about 30 minute.
- 4. Peel onion and cut in half. Slice each half into thin half rings.
- 5. Half cabbage, core & slice into thin ribbons like for slaw.
- 6. Peel, half, core & slice apples into 1/2 moons.
- Remove Veal from wrap and lightly dust with a good coating of flour shaking off excess.
- The Build:.
- Meat:.
- 1. Heat 2 Tbs. of oil in pan set to med-high - high.
- 2. Add veal in 2 batches (do not crowd pan) and sear quickly to get a good golden crust on each side. (do not over cook! we want the inside still rare.).
- 3. Remove veal and set aside.
- Aromatics:.
- 1. Lower heat to med - med-high. Add the rest of oil to the same pan (do not clean pan first we want those brown bits).
- 2. Toss in onions & cabbage & saute till translucent or just beginning to brown.
- 3. Add Apples, brown sugar, vinegar, garlic, sage, fennel seeds, sherry, oyster sauce and 1 cup of chicken stock.
- 4. Bring to boil & allow to reduce for about 10 minute.
- 5. Remove 1/2 of onion mixture and set aside.
- The Finish:.
- 1. Place veal chops on top of remaining onion mixture.
- 2. Top with reserved onion mixture.
- 3. Add enough chicken stock to cover.
- 4. Bring back to a boil, reduce heat to low. Cover and simmer for 30-45 minute.
- 5. remove cover and allow to simmer for ten minutes to thicken the sauce.
- 6. Add a bit more stock if over thickened.
- 7. Season with salt & pepper to taste and toss on 1/4 cup chopped parsley or chives.
- I served this over yellow rice (con pollo).
- Add some steamed veggies and a nice salad and Dig In!
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