Veal Recipes

Archive for the ‘breast’ Category

4 servings

Ingredients
1 lb veal breast, pounded thin 450g
3 tablespoons raisins
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
8 oz fresh spinach 225g
2 tablespoons pine nuts, toasted and chopped
1/4 teaspoon freshly grated nutmeg
1 celery stalk, chopped
1 carrot, chopped
1 cup dry white wine
2 cans crushed tomatoes

Directions
Preheat the oven to 350 degrees F.
Soak raisins in hot water for 15 minutes and finely chop.

Heat 1 tablespoon olive oil in pan over medium.
Add half of the onion and garlic and cook for 4 minutes.
Add spinach and cook for 2 minutes until wilted.
Squeeze any excess liquid off using a sieve.
Chop and season with salt, pepper and nutmeg.

Lay veal flat and season with salt and pepper.
Cover with spinach mixture.
Scatter raisins and pine nuts on top.
Roll the lamb tightly encasing the filling.
Secure in several places with kitchen twine.

In a dutch oven or large pot, heat remaining oil over medium high.
Brown the meat and all sides and set aside.
Reduce heat to medium and add the remaining onion, celery, and carrot and cook for 5 minutes. Increase the heat and add the wine to deglaze.
Continue cooking until nearly all of the wine has cooked off.
Add the tomatoes and season with salt and pepper.
Return the veal to the pot.
Bring the mixture to a boil, cover, and simmer for 45 minutes.

Remove the veal, tent with foil and let it rest for 10 minutes.
Meanwhile increase heat to reduce the sauce.
Remove the twine and slice the veal into rounds.
Serve immediately spooned with the pan sauce.

Recipe Source The Recipe Diva

Farfel (Yiddish ) are small pellet-shaped noodles, made of flour mixed with egg.

Farfel is most prevalent in Jewish cuisine.

Makes a great dish around Christmas time.

prep time: 30 min.
bake: 1¾ hours plus standing
servings 8

Ingredients
1 bone-in veal breast with pocket (8 pounds) 5kg
2 celery ribs, chopped
¼ cup chopped onion
¼ cup rendered chicken fat or vegetable oil
4 cups matzo farfel
¼ cup minced fresh parsley
1 egg, lightly beaten
1 cup chicken broth
1 teaspoon salt
1 teaspoon rubbed sage
1 teaspoon paprika
¼ teaspoon pepper
olive oil

Directions
In a large skillet, sauté celery and onion in chicken fat until tender.
Add farfel; cook and stir over medium heat until lightly browned.
Stir in the parsley.
Combine the egg, broth, salt, sage, paprika and pepper; add to farfel mixture.
Cook over low heat until liquid is absorbed, stirring occasionally.
Just before baking, evenly stuff the farfel mixture into the veal breast pocket; close and tie several times with kitchen string.
Place in a shallow greased roasting pan.
Brush veal with oil.
Bake, uncovered, at 350° F (180° C) for 1¾ – 2 hours or until a meat thermometer reads 160° F ( 70° C) for veal and 165° for stuffing, basting occasionally.
Let stand for 10 minutes before slicing.

Recipe Source: tasteofhome.com

With seven kinds of meat seven vegetables, and seven condiments, this is a large party dish.

You can pare this down to a simple dinner for 2-4 people by making only boiled beef and/or chicken and serving only one sauce- I would choose the mostarda or bagnet verte.
Though seven kinds of meat may seem like a lot, the variety is important because each compliments the others, producing a whole that is greater than the sum of the parts.

You should include beef, veal, pork, chicken, tongue, zampone or cotechino, and feel free to add whatever other cuts of meat you feel might work.

The pieces should be from older animals, because they will be more flavorful, and should also be large – this means that a good bollito misto is ideal for a convivial meal with friends, or for when you want to make something that will provide the wherewithal for several meals.

In terms of cooking technique, preparing a bollito misto is straight forward: Bring a pot of lightly salted water to a rolling boil and add the beef, veal, chicken and vegetables (the hot water seals the meat; see below for timing). Boil, separately, the tongue and zampone or cotechino, assuming you choose to include them.

Serves 8-10

Ingredients
2¼ lbs. beef — the cut used in Italy is shoulder 1kg
2¼ lbs. neck or Breast of Veal 1kg
1¼ lbs. calf’s head 567g (though required by tradition, this is becoming difficult to find; should you choose not to include it, increase the beef and veal, or add a pound of lean pork instead)
A Veal Tongue, weighing 1¼ lbs. 567g
A chicken, weighing about 2¼ lbs. 1kg
A cotechino weighing about ¾ lb. (340g) (cotechino is a pork sausage, available in Italian delicatessens; you can also use a zampone, which is a stuffed pig’s foot)
2 carrots
3 ribs celery
2 onions, stuck with 2 cloves each
Salt

Directions
Fill a large pot with water sufficient to cover the meat.
Lightly salt the water, add the vegetables, set the pot on the fire.
Since you want the flavour to remain in the meat, wait until the water comes to a boil before adding the beef (the heat will seal in its juices).
Reduce the flame to a simmer, and after about an hour, add the breast of veal, chicken, and calf’s head (should you prefer not to use it, increase the quantities of beef and veal, or add a pound of lean pork — this isn’t piemontese, but the emilians do it.)
In the meantime, set a second pot of lightly salted water on the fire, bring it to a boil, and begin simmering the tongue when you add the veal and chicken to the beef.
If you are using a fresh cotechino or zampone set it in a pot of cold lightly salted water at this time (prick the cotechino all over, or loosen the string of the zampone first) and begin simmering it.
If you instead buy precooked sausage, follow the instructions on the package.
The meats will be done when they are fork-tender, this will take about an hour or slightly more from when you add the veal and the chicken to the beef.
Come serving time, the meats should be arranged on a heated platter, sprinkled with a ladle of hot broth, and carved at the table (cut the tongue and the cotechino or zampone, into ½-inch slices).

While the meats are boiling, you should see to the accompaniments.
Some of the condiments can be bought, and others made ahead; feel free to improvise as well. If you decide to follow tradition to the letter you will need:

Bagnèt ross
Bagnet vert
Salsa del pòvr’òm,
Saosa ‘d avije (honey sauce) (recipes follow below)
mustard
horseradish
mostarda d’uva
coarse sea salt.

This sounds like, and is, a lot; feel free to make a selection of sauces — for example the bagnetti (which you should serve), salt, mayonnaise, horseradish and a selection of good quality commercially prepared mustards.

Bagnèt Ross:
2¼ pounds ripe tomatoes 1kg
A scant pound (400 g) onions
2 medium-sized carrots
1 rib celery
3 cloves garlic
1 tablespoon sugar 15ml
¾ cup olive oil 180ml
2 tablespoons vinegar (red wine if possible) 30ml
hot red pepper to taste (go easy)
Salt

Directions
Coarsely chop the tomatoes, onions, carrots and celery, crush the garlic and put them all in a pot with half the oil. Bring the vegetables to a boil, then reduce the flame to a minimum and stir in the sugar and the vinegar. Simmer uncovered for about 3½ half hours.
Crank the vegetables through a foodmill into an elegant bowl, stir in the remaining oil, and add crushed red pepper and salt to taste.

Bagnet vert
which is closely related to salsa verde, requires:
¼ pound of parsley 113g
1 clove garlic
2 salted anchovies
2-3 slices day-old bread, with crusts removed (this will depend upon the size of your loaf of bread)
3 small mild pickles (dills will work, though pickles without dill would be better)
1 teaspoon capers (5ml), preserved in either vinegar or salt, rinsed
A scant cup of red wine vinegar
1/3 cup plus one tablespoon olive oil 90ml

Directions
Soak the bread in the vinegar. Bone and wash the anchovies.
Mince the parsley with the garlic, anchovies, and pickles.
Gently squeeze the bread to drain it, and add it to the mixture; continue mincing for a couple more minutes, then transfer the mixture to a bowl.
Using a wooden spoon, slowly stir in the olive oil, working the mixture well so as to obtain a fairly fluid sauce.

Salsa del pòvr’òm the poor man’s sauce, requires:
an onion
2-3 shallots
2-3 spring onions
A few cloves of garlic
A cup of dry red wine
The juice of a lemon
Salt and pepper to taste.

Directions
Grind the onions, shallots, spring onions and garlic into a paste.
Bring the cup of wine to a boil, then stir it into the paste. Salt the mixture to taste, and stir in the lemon juice.
Put the sauce through a strainer (or blend it until it is very finely chopped), season it with pepper to taste, and it is ready.

Saosa ‘d avije honey sauce, requires:
½ cup honey 125ml
½ cup broth 125ml
1 teaspoon powdered mustard 5ml
12 walnuts

Directions
Mix the honey and the broth and stir in the mustard.
Clean the walnuts, removing the brownish skin surrounding the nutmeats, and mince them very fine.
Stir the nuts into the honey mixture and the sauce is ready.

Mostarda d’uva:
A jam-like condiment made from grape must that goes quite nicely with boiled meats, and is also surprisingly good with a selection of cheeses (you can substitute granulated honey in this case). Alas, the recipes I have seen all call for beginning with a gallon or more of grape must, an ingredient not easily available in most places.

Nor is mostarda d’uva easy to find outside of Piemonte.

However, if you have access to a well stocked delicatessen, you may be able to substitute Mostarda di Cremona, a distinctive sauce made by candying fruit with mustard seeds.

As a final condiment for your bollito, you may want some balsamic vinegar – the Emilians generally do.

Directions
In addition to meats and condiments, you will need vegetables — again, variety is important. Seasonal variability will of course dictate your selection, but it should include at least onions, carrots, celery and potatoes boiled in or steamed over lightly salted water until are fork tender; serve the vegetables with olive oil and sweet butter for those who want them.

Finally, don’t forget to serve good Italian-style bread.

Recipe Source: about.com Italian Food

Makes 10 -12 servings

Ingredients
6 lbs veal breast, boned and butterflied (3kg)
1 tablespoon salt (15ml)
1 teaspoon freshly ground black pepper (5ml)
¼ cup extra virgin olive oil (50ml)
2 tablespoons dry white wine (25ml)

Stuffing
1 cup chopped fresh parsley (250ml)
½ cup chopped fresh tarragon (I25ml)
½ cup chopped fresh sage (125mL)
¼ cup capers, chopped (50ml)
6 anchovy filets, chopped
2 tablespoons lemon zest (25ml)

To cook
2 tablespoons extra virgin olive oil (25ml)
1 carrot, roughly chopped
1 onion, roughly chopped
1 head garlic, chopped
5 ribs celery, roughly chopped
1 bunch rosemary
3 cups dry white wine (750ml)
3 cups water (750ml)

Directions
Season veal on both sides with salt, pepper, olive oil and wine and refrigerate overnight.
Prepare stuffing by combining parsley, tarragon, sage, capers, anchovy fillets and lemon zest.
Spread over cut side of veal and roll up.
Tie roast with string.
Heat olive oil in a large Dutch oven or roasting pan.
Brown veal well
Place carrot, onion, garlic, celery and rosemary around and under veal and add wine and water to pan.
Bring to a boil.
Cook roast, covered, in a preheated 350°F/180°C oven, for approximately 4 hours or until very tender.
Remove from pan.
Strain juices and pour back over veal.
Cover loosely until ready to serve.
Olive Lemon and Sage Relish
Serve slightly warn.
2 cups large green olives (500ml)
1 cup garlic cloves, thinly sliced (250ml)
2 lemons, roughly chopped
1 cup extra virgin olive oil (250ml)
¼ cup coarsely chopped flesh sage (50ml)
Cut olives off the pits in large pieces.
Place in a shallow saucepan with garlic, lemons and olive oil.
Simmer for 45 minutes.
Add sage.
Makes about 2 cups (500ml)

You may serve with mashed potatoes

Recipe Source: National Post

Servings 8 

Ingredients
Veal Breast (2½ – 3lbs) 1-1.5kg
2 teaspoons olive oil
1/3 cup dry Marsala
2½ cups uncooked mini lasagna or bow tie pasta, cooked

Olive-Mushroom Filling
2 teaspoons olive oil
1 cup chopped mushrooms
1 cup diced red bell pepper
2 cloves garlic, minced
½ cup chopped pitted ripe olives
1 tablespoon finely chopped fresh rosemary or 1teaspoon dried rosemary

Directions
Heat 2 teaspoons oil in Dutch oven over medium heat until hot.
Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender.
Stir in olives and rosemary; cool.
Unroll veal breast; trim fat. Spread filling over veal, leaving ¾-inch (2cm) border.
Starting at short end, roll up jelly-roll fashion; tie with string.
Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly.
Pour off drippings.
Add Marsala and 1/3 cup water; bring to a boil.
Reduce heat; cover tightly and simmer 1½ to 1¾ hours or until veal is fork-tender.
Remove veal; keep warm. Skim fat.
Bring cooking liquid to a boil; cook until reduced to ¾ cup, stirring occasionally.
Carve veal.
Serve over pasta with sauce.

Recipe Source: Beef Industry Council

Servings 10

This makes an elegant main course for Shabbat or any special occasion. Serve it surrounded by roasted vegetables – potatoes, eggplant, onion, fennel, zucchini.

Ingredients
3 lbs Boneless Veal Roast 1.35kg
4 teaspoons olive oil, divided 20ml
1½ cups chopped mushrooms 350 ml
½ cup finely chopped red bell pepper 120ml
2 cloves garlic, crushed
½ teaspoon dried rosemary, crushed 2.5ml
½ teaspoon salt 2.5ml
1/3 cup white wine 80ml
1/3 cup water 80ml
 
Directions
Heat 2 teaspoons (10ml) oil in 10inch (25cm) nonstick skillet over medium heat.
Add mushrooms, bell pepper and garlic; cook 5 minutes or just until mushrooms are tender, stirring occasionally.
Stir in rosemary.
Remove from heat, cool.
Unroll Boneless Veal Breast, trim excess fat.
Sprinkle evenly with salt; spread with cooled mushroom mixture.
Roll up; tie securely with kitchen string.
Heat remaining 2 teaspoons (10ml) oil in Dutch oven over medium heat, brown veal roll on all sides.
Add wine and water to pan. Reduce heat to low.
Cover and simmer 1½-1¾ hours or until meat is tender.
Remove to warm platter, cover with foil to keep warm.
Cook remaining liquid over high heat until reduced by one-third.
Remove and discard string from veal roll and slice. Serve with sauce.

Recipe Source: New York Beef Industry Council, Inc

Servings 6

Ingredients
3 lbs Veal Breast with pocket 1.5Kg
½ cup Ground Veal 125ml
1 tablespoon lemon juice 15ml
½ loaf egg bread, cubed
1/3 cup shortening 80ml
½ cup chopped parsley 125ml
½ cup chopped onions 125ml
¼ lb sausage 110g
2 slightly beaten eggs
to taste: salt and pepper

Directions
Preheat oven to 500ºF (260ºC).
Sprinkle Veal Breast with lemon juice and pepper.
Moisten bread with a little of the water and set aside.
Sauté onions, Ground Veal and parsley in 1tablespoon (15ml) shortening for 15 minutes.
Add to the bread.
Add sausage, eggs, salt and pepper.
Mix well.
Fill veal pocket with stuffing and secure.
Place on rack in shallow pan.
Roast 10 minutes; turn oven to 375ºF (190ºC) roast 1½ hours, basting frequently with juices.

Recipe source (Provimi Veal Pamphlet)

Ingredients

3-5 lbs Veal Breast 1.5-2.5Kg
cut in chunks with the bone
to taste: salt & pepper
slice of lemon
2 medium carrots, sliced or quartered
2 medium onions, quartered
bouquet garni
2 cups chicken stock 500ml

For Sauce

3 tablespoons butter 45ml
3 tablespoons flour 45ml
2 egg yolks      
½ cup light cream 125ml
A squeeze of  lemon juice
 

Directions

Blanch Veal by covering with cold water in a pan. 
Add salt and a slice of lemon.  
Bring slowly to a boil, skim, drain, and refresh meat in cold water to wash away scum.  
Put meat in a large kettle with carrot and onions.  
Add bouquet garni and a pinch of salt and barely cover with stock. 
Cover and simmer 1¼ hours until very tender and a bone can be pulled from the meat.
Take from heat, pour off stock and reserve; remove bouquet garni. 
Leave meat and vegetables in the kettle, cover and keep warm.  
Stock should measure 2½ cups (625ml); if more boil in a pan until reduced to this quantity.

To make sauce

Melt butter in a saucepan, stir in flour and cook until pale.  
Take from heat, cool slightly.  
Stir in stock and bring to a boil stirring constantly.  
Boil briskly about 4 minutes, until sauce is creamy. 
Take from heat.
Mix egg yolks and cream in a bowl, add a little of the hot sauce, stir mixture back into remaining sauce. 
Add lemon juice and taste for seasoning.  
Pour sauce over veal and vegetables: shake the kettle gently to mix contents together.  
Cover and keep hot for 15 minutes before serving to let the flavour of the sauce penetrate the meat.
For a Party dish use heavy cream in the sauce instead of light cream.  
Remove carrots and onions before serving; replace with a mixture of 1 cup (250ml) of each: cooked peas, baby carrots and baby onions.
 
Serve with: boiled white rice 

Recipe source  (Veal Menu Ideas)

Servings 4
Cooking time 2 hours

Ingredients

½ lb assorted wild mushrooms 250g
4 tablespoons unsalted butter 60ml
1 small Veal Breast (about 2 lbs or 1kg)
1-2 tablespoons freshly squeezed lemon juice 15-30ml (to taste)
2 tablespoons fresh chopped parsley 30ml
½ lb country pate, 250g 
Cut into ½ inch strips lengthwise (1.2cm strips)
¼-½ cup Dijon mustard 60 to 125ml
1 cup red wine, Calvados, or cognac 250ml
1 cup Chicken or Veal stock 250ml
8-12 small new potatoes ( 2 lbs) (1kg)
8-12 small white boiling onions ( 2 lbs) (1kg) 

Directions

Preheat the oven to 450ºF (232ºC).
Trim, clean and chop the mushrooms finely.
In a small sauté pan over high heat, melt 2 tablespoons (30ml) of the butter. 
Add the mushrooms and sauté until slightly softened, about 2 minutes.
On a large work surface, lay the veal flat.
Sprinkle with the lemon juice, parsley, and mushrooms.
Arrange the strips of pate down the center.
Fold the sides of the meat over to cover the stuffing completely.
Tie securely with kitchen string in 4 or 5 places.
Brush with the mustard to taste.
In a roasting pan set over moderately high heat, melt the remaining 2 tablespoons (30ml) of the butter.
Add the roast and sauté on all sides, turning frequently, until browned, about 5 minutes.
Carefully pour in the wine, Calvados, or cognac and the chicken or veal stock.
Increase the heat to high and boil vigorously until the liquid is slightly reduced, about 5 minutes. 
Add the potatoes and the onions, stirring to coat.
Place the pan in the preheated oven.
Immediately decrease the temperature to 350ºF (177ºC).
Cook, uncovered, until the roast is done but rare, about 30 minutes; do not overcook.
Let stand at room temperature for 5-10 minutes before slicing.
Serve on a platter surrounded by the potatoes and the onions.

Recipe source (Rich and Famous Cookbook)

Serves 6
Cooking time 2 hours

Ingredients

3 lbs Veal Breast 1.5Kg with pocket
½ cup Ground Veal 125ml
to taste salt & pepper
1 tablespoon lemon juice 15ml
½ loaf egg bread, cubed
½ cup parsley, chopped 125ml
½ cup onion, chopped 125ml
2 eggs, slightly beaten

Directions

Preheat oven to 500ºF (260ºC).
Sprinkle Veal Breast with lemon juice, salt and pepper.
Moisten bread with a little water and set aside.
Sauté onions, Ground Veal and parsley for 15 minutes, add to the bread then add the eggs, mix well.
Fill the veal pockets with stuffing, place on rack in roasting pan, roast 10 minutes.
Turn oven to 375ºF (190ºC). and roast another 1½ hours, basting frequently with juices.

Recipe source (The Veal Shoppe – Card #6)