brisket
Grilled Veal on Spinach Salad
6 servings
Preparation: 15 minutes
Cooking: 20 minutes
Easy recipe
Ingredients
1 1/2 lb Veal brisket 700 g or veal flank cut in strips 6 mm (1/4 in) thick
salt and pepper
9 oz spinach 250 g
6 oz mixed vegetable sprouts 170 g
12 oz berries 340 g
- Vinaigrette:
1 cup plain yogurt
1/3 cup honey
1 tablespoon balsamic vinegar
1 tablespoon dried mixed Provençal herbs
Directions
Preheat oven to 300°F (150°C).
Season the milk-fed veal strips with salt and pepper.
Place the strips on an oiled cookie sheet and cook about 20 minutes or until they are golden brown and slightly crisp. Turn the strips over midway through cooking. Be careful not to overcook the meat so that it doesn’t lose its tenderness.
I n the meantime, prepare the vinaigrette by mixing all the ingredients.
Place the spinach on the plates, add the vegetable sprouts, pour on the vinaigrette and garnish with lukewarm grilled milk-fed veal and berries.
Recipe source: milkfedveal.com provided to them by Alain Fortier, chef
Tags: veal brisket, heat oven, lb veal brisket, cup plain yogurt, cookie sheet
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Grilled Veal on Spinach Salad
6 servings
Preparation: 15 minutes
Cooking: 20 minutes
Execution: easy
Ingredients
1 1/2 lb Veal brisket or flank cut in strips 6 mm (1/4 in) thick 700 g
salt and pepper
9 oz spinach 250 g
6 oz mixed vegetable sprouts 170 g
12 oz berries 340 g
– Vinaigrette:
1 cup plain yogurt
1/3 cup honey
1 tablespoon) balsamic vinegar
1 tablespoon dried mixed Herbs de Provence
Directions
Preheat oven to 300°F (150°C).
Season the veal strips with salt and pepper.
Place the strips on an oiled cookie sheet and cook about 20 minutes or until they are golden brown and slightly crisp.
Turn the strips over midway through cooking.
Be careful not to overcook the meat so that it doesn’t lose its tenderness.
In the meantime, prepare the vinaigrette by mixing all the ingredients.
Place the spinach on the plates, add the vegetable sprouts, pour on the vinaigrette and garnish with lukewarm grilled veal and berries.
Recipe Source Chef Alain Fortier, for Quebec Milk-Fed Veal
Tags: cup honey, Alain Fortier, Be careful, Quebec MilkStuffed Veal Brisket
Stuffed Veal Brisket is a traditional Jewish veal recipe served at the High Holidays and throughout the year.
8-10 servings
Prepare the stuffing:
1 tablespoon oil
2 carrots, finely chopped
2 stalks celery, chopped
2 medium onions, chopped
1 cup sliced mushrooms
1 cup cornflake crumbs
1 egg
garlic powder, paprika, salt and pepper, to taste
If desired, add 1/2 cup fresh chopped parsley or chives, or a couple of teaspoon of your favorite dried herbs.
Heat oil and saute carrots, celery, onions and mushrooms until tender.
Pour off any liquid. Set aside until cooled off.
In a medium sized bowl, combine cornflake crumbs and the egg.
Sprinkle with some garlic powder, paprika, salt and pepper.
Add cooled vegetable mixture and stir until ingredients are blended.
Add fresh parsley or other herbs, to taste and set stuffing aside.
Ingredients Stuffed Veal Brisket
5-6 lb. veal brisket – ask butcher to remove any bones and to make a ‘pocket’
Skewers, to close pocket that has been stuffed
garlic powder
paprika
salt and pepper
1 package dry onion soup
1/4 cup ketchup
2 tablespoons soya sauce
water, enough to help form a paste
1 large onion, sliced
olive oil, optional
1 cup red or white wine, beef or chicken broth or water
Directions
Using a long spoon, place stuffing in brisket pocket.
Close the pocket with skewers, ‘sewing’ or going in and out to keep pocket closed.
Sprinkle the outside of the brisket with garlic powder, paprika plus a dash of salt and pepper.
Make a paste of the onion soup mix, ketchup, soya sauce and a bit of water. Rub this mixture all over the veal brisket.
Line the bottom of a heavy roaster with sliced onions.
Place the prepared brisket on top of the onions.
At this point, you can drizzle a small amount of olive oil over the top of the brisket.
Pour wine, broth or water over onions at bottom of roasting pan.
Cover the roaster with a tight lid or with a layer of heavy duty tin foil.
Cook at 350 degrees F for 30 minutes then reduce heat to 325 degrees F and continue cooking for another 2 hours.
Baste occasionally.
Cool the meat before slicing.
Recipes Source : EasyJewishrecipes.com for Stuffed Veal Brisket
Tags: tight lid, cup cornflake, sliced mushrooms, cup sliced mushrooms, 8-10 servingsBraised Veal Brisket With Dried Fruit
Serves 6
Total preparation and cooking time: 2¾ hours
Ingredients
2 to 2½ lb veal brisket 1.1.2kg)
2-3 teaspoons vegetable oil 10-15ml
2 medium onions, thinly sliced (approximately 2 cups) 500ml
1 large clove garlic, crushed
1 teaspoon salt 5ml
½ teaspoon coarse ground black pepper 2.5ml
6 tablespoons apple juice 90ml
6 tablespoons water 90ml
3 large carrots, cut into 3 x ¼ x ¼ inch strips
¾ cup pitted prunes 180ml
½ cup dried apricots 125ml
Apple juice
2 teaspoons cornstarch 10ml
Directions
1. Heat oven to 450ºF (230°C) In Dutch oven, heat 2 teaspoons (10ml) oil over medium-high heat until hot.
Place veal brisket in pan and brown on both sides. Remove brisket from pan; set aside.
2. Add remaining 1 teaspoon (5ml) oil to pan, if necessary.
Add onions and garlic; cook and stir over medium-low heat 5 minutes or until onions are tender. Place brisket, fat side up, on top of onions. Sprinkle with salt and pepper.
Pour 6 tablespoons (90ml) each apple juice and water around brisket.
3. Cover tightly and cook in 450º (230°C) oven 30 minutes.
Reduce oven setting to 325ºF (160°C) continue cooking 1 hour.
Add carrots, parsnips, prunes and apricots to pan; continue cooking 30 minutes or until brisket and vegetables are tender.
Remove brisket, vegetable and fruit from pan; keep warm.
4. Pour cooking liquid into 1 cup liquid measure; skim fat.
Add enough apple juice to equal 1 cup.
Dissolve corn starch in liquids; return to Dutch oven.
Cook and stir over medium-high heat until thickened and bubbly.
5. Trim excess fat from brisket.
Carve brisket across the grain into thin slices.
Arrange veal on a platter with vegetables and fruits. Serve with sauce.
Tips:
*Call ahead to make sure your meat manager had a veal brisket available.
He may have to order one.
*Potatoes may be substituted for parsnips if you desire.
*For extra apple flavor, add a sliced tart baking apple to the brisket when you add the dried fruit.
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Tags: cup liquid measure, recepies for veal brisket, teaspoon coarse, apple juice, medium-low heat, apple flavorRoast Veal Brisket with Marsala Mushroom Sauce
Serves 6
Ingredients
(2) 6-7pound (2.7-3kg) point-end veal breasts, boned, fat trimmed, bones reserved and cut into pieces*
Dried thyme
1½ lbs. medium onions, quartered 680ml
2 tablespoons all purpose flour 30ml
1½ lbs. button mushrooms, thickly sliced 680ml
4 cups chicken stock or canned low-salt broth 1000ml
2 cups dry imported Marsala 500ml
2 ounces dried porcini mushrooms, rinsed, drained 57gr
8 large garlic cloves
¼ teaspoon (generous) ground allspice 1ml
Fresh thyme (optional)
*about 2½ lbs.(1kg) each after boning
Directions
Preheat oven to 350°F (180°C) 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.
Re-warm covered in 350°F (180°C) oven before continuing, about 45 minutes.
Garnish with fresh thyme, if desired, and serve.
*NOTES: This hearty winter entrée can be prepared several days ahead.
Veal brisket is the boned veal breast. If you don’t have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans.
If the veal is difficult to find, substitute one 5-pound (2kg) flat-cut beef brisket and roast until tender, about 3½ hours.
Leftovers freeze well and make great sandwiches.
[print_link]
Veal Brisket
Ingredients
2½ lb. veal brisket, fat removed (1kg)
1 envelope onion soup mix
½ cup dry white wine 125ml
2 tablespoons tomato paste 30ml
2 cups water 500ml
2 teaspoons paprika 10ml
1 teaspoon dried rosemary 5ml
1-2 cloves garlic, minced
fresh ground pepper to taste
6 red new potatoes, peeled and quartered
6 carrots, peeled and cut into 2 inch (5cm) diagonal slices
2 tablespoons arrowroot 30ml
¼ cup water, white wine or flat beer 60ml
Directions
Place the veal in a roasting pan and place under broiler until each side is golden brown.
Drain any accumulated fat.
Preheat the oven to 325°F (160°C)
In a separate bowl, combine the onion soup mix and the first measure of water.
Pour over the meat in the roasting pan.
Spread the tomato paste across the meat.
Combine the paprika, rosemary, garlic and pepper; sprinkle over the meat.
Cover the meat and cook for 90 minutes.
Turn over brisket, baste with the pan juices and continue cooking an additional 30 minutes.
Then add the potatoes and carrots.
Cook 30-45 more minutes or until both meat and vegetables are tender.
Place meat on a cutting board and carve ½ inch slices, cutting diagonally against the grain.
Drain the juices from the roasting pan and pour into small saucepan.
In a separate bowl, combine the water, wine or beer with the arrowroot and mix well, dissolving any lumps of arrowroot powder.
Add this mixture to the saucepan.
Heat until a few bubbles start to form, then reduce heat immediately and cook, stirring constantly.
Continue cooking until sauce thickens enough to coat a spoon.
Return sliced meat to the roasting pan.
Spoon some of the gravy over the meat slices.
Cover roasting pan and return the pan to the oven for 15 minutes re-heating.
Place heated meat and vegetables on a platter.
Pass the remaining gravy separately.
Source: “A Holiday Meal”
Naomi Arbit
PALM BEACH JEWISH TIMES, 12/19/97
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Tags: brisket, Naomi Arbit, how to slice a roast on the diagonal, how to cook veal brisket, tablespoons tomato paste, cups waterVeal Brisket, Stuffed
Ingredients
Brisket:
1 Veal Brisket — 4-5 lbs. (2kg)
2 cups Onion — sliced 500ml
6 cloves Garlic — unpeeled
5 Carrots — coarsely chopped
Stuffing
1 large Onion — chopped
4 stalks Celery — chopped
¼ cup Oil 60ml
1 cup Seasoned Breadcrumbs or Matzo Meal 250ml
6 tablespoons Parsley — chopped 90ml
Salt and Pepper
Directions
Preheat oven to 350°F (180°C)
Sauté the chopped onions and celery in oil until soft but not brown.
Add bread crumbs (or matzo meal), parsley salt and pepper.
Mix well.
Add the water to bind the stuffing (you may not need all of it).
Allow to cool before stuffing your veal.
Lay your brisket on your cutting board and slice it in half horizontally almost all the way through. Open it up.
Spread the stuffing liberally all over the inside.
Roll up the brisket and tie with butcher’s twine.
Scatter the onions, garlic and carrots in the bottom of your roasting pan.
Place the roast on top of the vegetables and rub it with salt and pepper.
Add enough water to the pan to cover the vegetables but not the veal.
Cover the pan with aluminum foil and roast for 2 hours.
Uncover and roast for an additional hour or until the top gets nice and brown.
At this point you can either remove the roast, let it sit for about 15 minutes, slice and serve, or you can let it cool, slice it and freeze it (with the gravy juices on top
Recipe Source: Bernie the Butcher
Tags: roasting pan, bread crumbs, pepper directions, bread crumb, heat oven, chopped onions, salt and pepper
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