RICH VEAL BROTH
Provided by Barbara Kafka
Categories dinner, project, soups and stews, appetizer
Time 1h45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- If desired, preheat conventional oven to 450 degrees. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones. Bake for about 40 minutes, shaking the pan occasionally. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid. Place roasting pan on top of the stove. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat. Remove from heat and pour mixture into the casserole.
- Combine all remaining ingredients in the casserole. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
- Remove from oven and uncover. Strain broth through a fine sieve. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.
Nutrition Facts : @context http, Calories 24, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 45 milligrams, Sugar 0 grams
VEAL STOCK
Provided by Alex Guarnaschelli
Time 8h
Yield about 8 to 10 cups stock
Number Of Ingredients 7
Steps:
- A stock is something I make first thing when I have a day of cooking.
- Preheat the oven to 450 degrees F.
- Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
- Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
- When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
- Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
- Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.
VEAL BROTH
Steps:
- Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
- Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.
Nutrition Facts : @context http, Calories 25, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 148 milligrams, Sugar 0 grams, TransFat 0 grams
VEAL MARSALA
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
- Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
- Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
VEAL STOCK
A good stock to accompany any veal-based meal. Make sure your veal is sourced from humanely reared calves in the UK.
Provided by Gordon Ramsay
Categories Condiment, Lunch
Time 1h10m
Yield Makes about 1 litre
Number Of Ingredients 8
Steps:
- Put everything into a large saucepan and cover with 3 litres of cold water. Bring slowly to the boil, then reduce to a simmer and cook for 45 mins-1 hr or until the liquid reduces by two-thirds to around 1 litre. Cool for 10 mins, then strain into a jug and cool. The stock can be made ahead and chilled or frozen for up to 1 month.
BEST VEAL SCALLOPINI
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. -Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
Nutrition Facts : Calories 435 calories, Fat 35g fat (16g saturated fat), Cholesterol 120mg cholesterol, Sodium 941mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
VEAL SOUP
Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)
Provided by ellie_
Categories Veal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
- Add veal to pan and saute until lightly brown on all sides.
- Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
- Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
- Adjust seasonings if necessary.
- Melt 1/4 cup butter in small saucepan over low heat.
- Whisk in flour and stir for 3 minutes.
- Whisk into soup.
- Continue simmering 5 minutes longer.
- While soup is simmering beat eggs in small bowl.
- Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
- Remove from heat and adjust seasonings if necessary.
- Garnish soup bowls with parsley if desired.
CLASSIC VEAL MARSALA
I've spent extensive time eating my way through Italy. This recipe is modified from a restaurant in Bagnione, Italy. I've substituted a combination of low-salt beef and chicken broth in place of veal stock. Pork medallions, pounded out, are also commonly substituted.
Provided by NAN WAUGH
Categories World Cuisine Recipes European Italian
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 250 degrees F (120 degrees C).
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
- Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Nutrition Facts : Calories 490.8 calories, Carbohydrate 43.9 g, Cholesterol 72.8 mg, Fat 18.3 g, Fiber 2.2 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 314 mg, Sugar 7.8 g
More about "veal broth recipes"
ITALIAN VEAL STEW WITH GREMOLATA - THE DELICIOUS SPOON
From thedeliciousspoon.com
VEAL STEW WITH ASPARAGUS MUSHROOMS - EATWELL101
From eatwell101.com
VEAL BROTH WITH SOUR CREAM ⋆ CLEVER CHEF RECIPES
From cleverchef.cc
RECIPE: EASY VEAL (OR BEEF) BONE BROTH, STOVETOP - FOOD NEWS
From foodnewsnews.com
10 BEST VEAL CUTLETS RECIPES - YUMMLY
From yummly.com
PIERRE FRANEY - RECIPES - VEAL BROTH
From pierrefraney.com
10 BEST VEAL SCALLOPINI RECIPES | YUMMLY
From yummly.com
VEAL RECIPES | ALLRECIPES
From allrecipes.com
20 CREATIVE RECIPES FOR LEAN, TENDER VEAL - THE SPRUCE EATS
From thespruceeats.com
BOILED RECIPES WITH VEAL BROTH - 18 RECIPES | TASTYCRAZE.COM
From tastycraze.com
VEAL BROTH-RECIPES | EAT SMARTER USA
From eatsmarter.com
HEALTHY VEAL SCALLOPINI PICCATA RECIPE | WHOLESOME YUM
From wholesomeyum.com
ITALIAN VEAL AND PEPPER STEW - VEAL - DISCOVER DELICIOUS
From veal.org
VEAL BROTH RECIPE RECIPES WITH INGREDIENTS,NUTRITIONS ...
From tfrecipes.com
VEAL BROTH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CREAMY VEAL STEW - RICARDO
From ricardocuisine.com
BEST VEAL CONSOMME RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED VEAL BREAST "ALLA FORNARA" ITALIAN RECIPE & HISTORY
From philosokitchen.com
HOW TO MAKE VEAL BROTH OR GRAVY - CHESTOFBOOKS.COM
From chestofbooks.com
ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...
From uncutrecipes.com
VEAL STOCK RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
VEAL BROTH RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
QUICK VEAL VEGETABLE SOUP (KETO, LOW-CARB) - CANADIAN ...
From canadianbudgetbinder.com
VEAL WITH BROTH AND VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
ITALIAN VEAL STEW WITH POTATOES | SPEZZATINO RECIPE ...
From recipesfromitaly.com
VEAL BROTH RECIPES
From tfrecipes.com
VEAL BOURGUIGNON | RICARDO
From ricardocuisine.com
VEAL STOCK AND BROTH | RECIPES WIKI | FANDOM
From recipes.fandom.com
PERFECT VEAL CHOPS RECIPE WITH ROSEMARY BUTTER SAUCE ...
From izzycooking.com
CLASSIC RECIPES WITH VEAL BROTH - 6 RECIPES | TASTYCRAZE.COM
From tastycraze.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love