VEAL ROAST WITH CARAMELIZED SHALLOTS
Shallots are more subtle than typical yellow onions, but have a sharpness that lends lots of flavor to foods. I call it the "upper-class" onion. We've always enjoyed them alongside steaks and roasts...and now veal. This is a fantastic protein to add to your royal Yom Tov meal. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday. READ MORE
Provided by Recipe By Elky Friedman
Categories Mains
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 500 degrees Fahrenheit. Season veal with salt and pepper. Transfer to a roasting pan and bake for 30 minutes, until golden brown (this is the equivalent of searing the roast).
- Lower oven temperature to 325 degrees Fahrenheit.
- In a medium bowl, toss shallots with brown sugar and balsamic vinegar. Add shallot mixture to roasting pan with veal and cook for one hour.
- Remove from oven. In a small bowl, whisk together wine and Dijon mustard. Pour over veal and shallots. Return pan to oven for one additional hour.
CARAMELIZED SHALLOTS
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
VEAL SAUTé WITH CARAMELIZED SHALLOTS
Categories Beef Veal Winter Sage Bon Appétit
Yield 2 Servings; Can be doubled
Number Of Ingredients 6
Steps:
- Season veal with salt and pepper. Melt 1/2 tablespoon butter in large nonstick skillet over high heat. Add veal and sauté until cooked through and golden, about 1 minute per side. Using tongs, transfer veal to plate. Add remaining 1 tablespoon butter and shallots to skillet. Reduce heat to medium-low. Cook until shallots soften and brown, stirring frequently, about 3 minutes. Whisk in wine, sage and mustard. Simmer until sauce thickens slightly, about 3 minutes. Season with salt and pepper. Return veal and any collected juices to skillet. Simmer until just heated through, about 1 minute. Transfer veal to plates; spoon sauce over and serve.
CARAMELIZED SHALLOTS
Steps:
- Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
- Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.
VEAL SHANKS WITH CARAMELIZED ONIONS AND SAGE
Categories Beef Herb Onion Sauté Beef Shank Veal Fall Sage Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Sprinkle veal with salt and pepper. Combine flour and dried sage in shallow bowl. Set 3 tablespoons flour mixture aside. Dredge veal in remaining flour mixture to coat; shake off excess. Heat 2 tablespoons oil in heavy large very wide pot over medium-high heat. Working in batches, cook veal until brown, about 7 minutes per side. Transfer veal to bowl.
- Heat remaining 2 tablespoons oil in same pot. Add onions and sauté until beginning to brown, about 10 minutes. Reduce heat to medium and sauté onions until very deep brown, about 35 minutes longer. Add garlic and sauté 5 minutes. Add whole sage leaves and reserved 3 tablespoons flour mixture; stir 2 minutes. Add wine; bring to boil.
- Arrange veal in single layer in pot. Add broth. Cover and simmer over medium-low heat until meat is very tender but does not fall off bone, about 1 hour 45 minutes. Uncover; simmer until juices thicken enough to coat spoon, about 30 minutes. Season with salt and pepper.
- Place 1 veal shank on each plate. Spoon sauce and onion mixture over. Sprinkle with additional fresh sage.
CARAMELIZED SHALLOTS
Leftover shallots will keep for several days in the refrigerator and can be used in omelets, pizzas, sautes, and sandwiches.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Peel shallots and cut lengthwise into 1/8-inch slices.
- Heat oil in a small saute pan over medium heat. Add the butter and shallots. Sprinkle with sugar and add salt and pepper to taste.
- Cook shallots until they begin to brown evenly, then turn heat down to low and continue to cook until very soft, about 10 minutes. Serve at room temperature.
CARAMELIZED SHALLOTS
For a luxurious vegetable side-dish try this recipe for whole shallots glazed with butter, sugar, wine and stock.
Provided by English_Rose
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy-based saucepan, heat the butter with the sugar until the sugar has melted.
- Add the shallots and mix well.
- Add the stock and wine, bring to the boil, reduce the heat to very low, cover and simmer for 15-20 minutes over a low heat, stirring now and then.
- Uncover the pan and simmer for a further 10 minutes until the shallots are tender and glazed.
- For Vegetarian use only the vegetable stock.
Nutrition Facts : Calories 231.2, Fat 11.8, SaturatedFat 7.4, Cholesterol 31.1, Sodium 124.8, Carbohydrate 26.6, Sugar 6.8, Protein 3.5
VEAL STEW WITH SHALLOTS AND MUSHROOMS
I have not tried this as of yet. This recipie comes from Martha Stewart. I guessed on the Prep Time but the cooking time is accurate.
Provided by ShelleyGirl13
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and saute quickly, stirring to brown the pieces on all sides. Put into a platter.
- Reduce heat to medium, add shallots and 3 tablespoons water, saute until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender.
- Heat a large nonstick skillet over medium-high heat until hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives.
- Enjoy.
Nutrition Facts : Calories 403.4, Fat 11.5, SaturatedFat 3.5, Cholesterol 108.3, Sodium 1020, Carbohydrate 36.3, Fiber 1.6, Sugar 1.9, Protein 33.9
CARAMELISED SHALLOTS
Tender, sticky shallots make a great side for your Sunday roast - and they're good for you too!
Provided by John Torode
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
- Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.22 milligram of sodium
SAUTEED VEAL KIDNEYS WITH ROASTED SHALLOTS, MADEIRA AND CREAM
Provided by Anthony Bourdain
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Place shallots in a roasting pan or casserole dish. Rub with vegetable oil, cover and roast until soft, about 20 minutes. Meanwhile, split kidneys lengthwise and remove nerve and core from each side. Slice clean kidneys into silver-dollar-size pieces. Set aside.
- Squeeze roasted shallots out of their skins. Reserve 4 whole shallots for garnish and chop remainder. Place a large skillet over medium-low heat and melt 1 tablespoon butter. Add chopped shallots and saute until lightly browned, 2 to 3 minutes. Add Madeira and saute until reduced to a glaze. Stir in cream and simmer until reduced by half. Remove from heat.
- Place a clean skillet over medium heat, and add remaining butter and the olive oil. When butter melts, add kidneys and saute until browned on all sides. Remove kidneys from pan, pour out any liquid in pan, and return kidneys to pan. Add cream sauce and simmer until kidneys are cooked to medium (pink inside) and glazed with sauce. Add parsley and chives. To serve, place equal portions on four plates, and garnish each with a whole roasted shallot. If desired, serve with sauteed spinach.
Nutrition Facts : @context http, Calories 1293, UnsaturatedFat 79 grams, Carbohydrate 35 grams, Fat 110 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 25 grams, Sodium 450 milligrams, Sugar 17 grams, TransFat 1 gram
VEAL SHANK WITH SHALLOTS AND CHANTERELLES
Provided by Florence Fabricant
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Peel at least one layer of membrane from the veal shank. Heat butter in an ovenproof casserole or Dutch oven large enough to hold the veal. Add shallots and brown over medium-high heat. Remove and reserve. Heat oven to 325 degrees. Dust veal with flour and add to casserole. Lightly brown on all sides. Add garlic, mushrooms, cider, stock and thyme. Bring to a simmer, cover and place in oven for 1 hour.
- Turn veal, add shallots and continue cooking, covered, until veal is tender, another hour or so. Transfer veal to a deep serving platter. Put casserole on the stove over medium heat and add lemon juice, and salt and pepper to taste. Spoon shallots, mushrooms and sauce around meat. Carve veal, slicing more or less parallel to the bone, and serve with sauce and vegetables.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 5 grams, Carbohydrate 30 grams, Fat 12 grams, Fiber 6 grams, Protein 48 grams, SaturatedFat 5 grams, Sodium 1290 milligrams, Sugar 13 grams, TransFat 0 grams
CARAMELIZED SHALLOT VINAIGRETTE
This makes a rich sauce for our simple Grilled Asparagus.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Melt butter in a medium skillet over medium heat. Add shallots and sugar; season with salt and pepper. Cook, stirring, until shallots are caramelized and tender but still retain some crunch, about 10 minutes; set aside.
- In a small bowl, combine mustard and vinegar; season with salt and pepper. Slowly whisk in oil until combined; stir in shallots.
VEAL SAUTé
If your French is good, you can tell your delighted dinner guests they are having sauté de veau. Simply put, it's plain delicious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Remove fat from veal. Cut veal into 4 serving pieces.
- Mix flour, paprika, 1/4 teaspoon salt and the pepper. Coat veal with flour mixture. Flatten between sheets of plastic wrap or waxed paper with a meat mallet to 1/4-inch thickness.
- Heat oil in 10-inch nonstick skillet over medium-high heat. Cook veal in oil, turning once, until brown; drain.
- Add wine, water, rosemary, 1/4 teaspoon salt, the onions and carrots to veal in skillet. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, adding water if necessary, until veal and vegetables are tender. Place veal and vegetables on platter; pour pan drippings over top. Sprinkle with parsley.
Nutrition Facts : Calories 165, Carbohydrate 8 g, Cholesterol 75 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 500 mg
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