Veal Basics Recipes

BASIC FOND DE VEAU

Basic Fond De Veau image

This sauce is the cook's best friend and the building block of many great French dishes. The powdered stuff sold in stores is not even in the same ballpark. This _fond,_ or foundation sauce, takes my [Basic Veal Stock](/recipes/food/views/Basic-Veal-Stock-51208450) then flavors and reduces it to intensify its power. Fond de Veau does require a bit of preparation and is probably the most expensive sauce I use, but it is so worth it for the potent, authentic flavor it confers to something like sautéed porcini mushrooms or as literally the secret sauce in the [Ragout of Lamb Shoulder with Cavatelli](/recipes/food/views/Ragout-of-Lamb-Shoulder-with-Cavatelli-51208220).

Provided by John Besh

Yield Makes about 4 cups

Number Of Ingredients 12

Ingredients

3 pounds veal bones or shanks
3 tablespoons olive oil
2 large onions, roughly chopped
1 carrot, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, halved
2 tablespoons tomato paste
2 cups red wine
8 cups Basic Veal Stock
1 bay leaf
4 sprigs fresh thyme
1 teaspoon black peppercorns

Steps:

1. Preheat the oven to 425°F. Place the bones on a baking pan and roast until dark brown, about 45 minutes. Meanwhile, heat the oil in a large, heavy-bottomed pot over medium-high heat. Add onions and cook, stirring, until caramelized, 15-20 minutes. Add the carrots, celery, and garlic and cook until browned, about 15 minutes more.
2. Add the tomato paste and toast until it turns a dark, mahogany color. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pot. Add the roasted bones, Veal Stock, bay leaf, thyme, and peppercorns. Bring to a boil, reduce the heat, and simmer until the Fond de Veau is rich, dark brown, and reduced by half, about 4 hours. Strain and cool. Store in the freezer in small batches.

TIMETABLE FOR PANBROILING VEAL

TIMETABLE FOR PANBROILING VEAL image

Number Of Ingredients 0

Ingredients

Steps:

Approximate Approximate Total Thickness Stove-top Cooking Time (minutes) Veal Cut (inches) Temperature 160° (medium)Loin or Rib Chops 3/4 to 1 Medium-Low to Medium 10 to 12Arm or Blade Steaks* 3/4 Medium to Medium-High 13 to 14Ground Veal Patties 1/2 Medium-Low to Medium 6 to 7*Marinate at least 6 hours but no longer than 24 hours to tenderize.From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPRING VEAL STEW

Spring Veal Stew image

This is a wonderful springtime stew loaded with spring onions or shallots, fresh tarragon and peas. Much of the flavor comes from browning the veal cubes, but be careful: veal is pretty lean, so it doesn't take long to dry out. Stewing it for 15 to 20 minutes (sometimes even less) with a little splash of white wine is all it takes. Add the peas at the end, and cook until they're tender and warm - you don't want to cook all the flavor out of them, especially if they're fresh.

Provided by Mark Bittman

Categories dinner, one pot, main course

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon butter
1 1/2 to 2 pounds veal cubes, no side larger than 1 1/2 inches
1 sprig fresh tarragon, or 1/2 teaspoon dried tarragon
1 pound spring onions or shallots, peeled (if large, trimmed and halved), or scallions, each cut in 2 or 3 pieces
Salt and freshly ground black pepper
1/2 cup white wine or water
1 cup fresh shelled peas, snow peas or frozen peas

Steps:

Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 10 grams, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 43 grams, SaturatedFat 8 grams, Sodium 895 milligrams, Sugar 5 grams, TransFat 0 grams

EASY, TASTY VEAL OSSO BUCCO

Easy, Tasty Veal Osso Bucco image

Everyone has their own variation of this wonderful dish. Mine cuts out some of the effort and ingredients - but none of the flavour! I usually substitute the olive oil for oil spray. Bouquet garni is made by tying the thyme, bay leaf and parsley together (I usually just use an elastic band). I often serve this with gnocchi - but works well with mash, polenta, risotto or even pasta noodles. Enjoy

Provided by amanda l b

Categories One Dish Meal

Time 1h10m

Yield 4 serves, 4 serving(s)

Number Of Ingredients 13

Ingredients

4 veal shanks, 'osso bucco' cut
2 tablespoons plain flour
1 tablespoon olive oil
1 onion, diced
1 garlic clove, finely sliced
1/2 cup chicken stock
1/2 cup white wine
6 tomatoes, chopped
2 sprigs fresh thyme
1 bay leaf
1 sprig fresh parsley
salt, to taste
pepper, to taste

Steps:

Put the veal and flour into a plastic bag, seal and then shake so that the veal is coated in flour.
Heat the oil in a deep, heavy based pot. Add the veal and cook all sides so that the veal shanks are browned. Remove from the pot.
If necessary, add a bit more oil to the pan. Add the onion and cook about 5 minutes until browned, Add the garlic and cook and extra minute.
Add the stock and wine to the pan. Cook until bubbling.
Return the veal shanks to the pot, and also add the chopped tomatoes and bouquet garni (see description above).
Add salt and pepper to taste.
Reduce heat and cook for an hour or until meat is falling off the bones.

Nutrition Facts : Calories 124.7, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.9, Sodium 54.8, Carbohydrate 15, Fiber 2.7, Sugar 6.8, Protein 3.1

VEAL ROAST BLANQUETTE

Veal Roast Blanquette image

This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.

Provided by HSTR

Categories World Cuisine Recipes European French

Time 2h30m

Yield 8

Number Of Ingredients 9

Ingredients

4 pounds veal shoulder roast
¼ teaspoon dried thyme
4 carrots, halved
1 pound small potatoes
½ pound small white onions
½ pound mushrooms
2 tablespoons all-purpose flour
1 (10 ounce) package frozen green peas
2 egg yolks

Steps:

In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g

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