BRAISED VEAL SHOULDER
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h4m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
- Preheat oven to 325 degrees F.
- Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
- Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.
LEMON BRAISED VEAL SHOULDER
Fresh lemon enhances the rich, yet delicate flavor of veal. This recipe is oven braised. Cooking time is approximate since much depends on the thickness of your veal. You want to cook it until the flesh is tender and pulling away from the bones.
Provided by threeovens
Categories Veal
Time 1h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F; season veal with pepper and half the salt.
- Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
- Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
- Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
- Transfer veal and vegetables to a serving platter and keep warm.
- Strain pan juices into a heat proof bowl, skimming off and discarding fat.
- Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
- Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
- Spoon sauce over veal or serve on the side.
VEAL FORESTIER
Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.
Provided by Oolala
Categories Veal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Start to prepare about 50 minutes before serving.
- On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
- Cut cutlets into about 3" by 2" pieces.
- On a sheet of waxed paper, coat cutlets lightly in flour.
- In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
- Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
- Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
- Return meat to skillet; heat through.
- Stir in chopped parsley.
- Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.
Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7
PAN ROASTED VEAL SHOULDER
I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process.
Provided by Penny Stettinius
Categories Veal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mince garlic with anchovies.
- If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty.
- In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it.
- Transfer veal to a plate.
- In oil remaining in kettle cook anchovy mixture, stirring, 1 minute.
- Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender.
- Transfer veal to a cutting board and let stand 10 minutes.
- Skim any fat from liquid in kettle.
- Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter.
- Cut veal crosswise into 1/2-inch-thick slices and discard string.
- Arrange slices over pan juices and spoon sauce over meat.
Nutrition Facts : Calories 378.9, Fat 16.9, SaturatedFat 5.4, Cholesterol 200.5, Sodium 481.3, Carbohydrate 1.4, Sugar 0.4, Protein 45.3
VEAL STEW FORESTIèRE
Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9LuDb5
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
- Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
- Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
- Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
- Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
- Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
- Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
- Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.
Nutrition Facts : Calories 566, Fat 27.4, SaturatedFat 11.1, Cholesterol 167.5, Sodium 552.6, Carbohydrate 14.2, Fiber 1.2, Sugar 3.1, Protein 39.1
VEAL SHOULDER FORESTIÈRE AU RIESLING
Steps:
- 1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.
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