Veal Liver Brisket Recipes

VEAL LIVER BRISKET

Steps:

• Preheat the oven to 475°F (240°C). Season the liver slices liberally with the steak spice.
• Select a nonstick frying pan or sauté pan large enough to hold all the liver slices in a single layer. Place over medium heat and add the oil. When the oil is hot, add the liver slices and sear, turning once, for 2 minutes on each side, or until done to your liking. Transfer the liver to a plate.
• Add the smoked meat to the same pan over medium heat without any additional oil. Toss with tongs for about 1 minute, then remove from the heat.
• Layer the meats "Napoleon style," alternating the liver and brisket. Cut the pickle lengthwise into medium slices, like you would for a burger, and place on top. Serve with the mustard and ketchup.

ROAST BRISKET OF VEAL WITH ONION GRAVY

Steps:

• Heat the oven to 325 degrees F.
• Prepare a roasting pan with nonstick pan spray.
• Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
• Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
• Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
• Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
• Serve with roasted or mashed potatoes.

VEAL LIVER WITH ONIONS & BACON

Steps:

• Drain and rinse liver in cold water of all blood.
• Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
• Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
• Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
• Put flour in a sealable bag or container.
• Dredge the liver, making sure all of it is coated well.
• Melt the butter in skillet.
• Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
• Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
• Remove to warm plate/platter and top with bacon/onion mixture.
• Serve with Recipe #331767 and gravy.

ROAST VEAL BRISKET WITH MARSALA-MUSHROOM SAUCE

Steps:

• Preheat oven to 350°F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket.
• Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes.
• Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper.
• Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350°F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve.