Veal Recipes

Archive for the ‘crock pot’ Category

4 servings

Ingredients
1 lb of very thin veal cutlets 454g
1/2 cup flour
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1 tablespoon balsamic vinegar
2 tablespoons melted butter
1/2 cup marsala wine
2 chopped green onions
2 cups sliced mushrooms
1 tablespoon of olive oil

Directions
Drizzle olive oil in the bottom of your stoneware insert
In a shallow dish, mix the flour with the herbs.
Lightly dust each piece of veal.
Place each piece into your stoneware.
Top the veal pieces with the chopped green onion and dump in the mushrooms.
Add balsamic vinegar and the marsala wine.
Drizzle the melted butter over the top.

Cook on low for 4-7 hours.

4 servings

Ingredients
1-1/4 lb veal shoulder roast 600g
2 slices of bacon
2 tablespoons chopped parsley
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoons red wine vinegar
1/8 teaspoon black pepper
1 teaspoon rosemary
1/2 teaspoon marjoram
2 cloves garlic, minced
1/4 teaspoon thyme
2 cups water
1/2 lb small white onions, peeled 225g
1/2 cup dry red wine
1/2 lb round small mushrooms 225g

Directions
Wash veal shoulder roast, dry with paper towel.
Cut veal shoulder into bite size cubes.
Mix together the flour, salt, and black pepper in a bowl.
Coat veal shoulder cubes with flour mixture.
Sear bacon in crock pot over high heat until done.
Chop cooked bacon using knife and then set aside.
Reserve bacon drippings; grease.

Lower heat to medium.
Cook garlic for 20 seconds in the crock pot with the bacon drippings.
Add veal shoulder cubes and brown all sides.

Stir in parsley, rosemary, thyme, marjoram, tomato paste, wine, vinegar, and 1-1/2 cups of water, cook 1 minute.

Add the onions. Bring to a boil.
Add more herbs; fresh sprig of thyme.

Turn heat down on low, cover, and simmer for 40 minutes.
Add mushrooms, bacon and remaining 1/2 cup water, mushrooms and crumbled bacon.
Cover, simmer another 20 minutes.
Remove from heat.

Top with more fresh herbs while serving, if desired.

Recipe Source: From eHOw

Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6

Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth
1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions
12 – 15 Kalamata olives *
1/2 cup chopped fresh parsley, as needed

slow cooker (crock-pot)

Directons
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.

* Kalamata Olives – One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.

serves 4

Ingredients
cooking spray
2 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 pound veal shoulder roast, cubed
20 medium baby carrots
1 large onion(s), finely chopped
2 cloves garlic, minced
1/8 teaspoon ground sage, or more to taste
OR
1 teaspoon fresh chopped sage
1/4 teaspoon dried oregano, crushed
1/2 cup canned beef broth
1 can (14 1/2 oz) diced tomatoes

Directions
Coat a 12-inch nonstick skillet with cooking spray.
Combine flour, salt and pepper on a plate; dust veal with flour mixture.
Brown veal in skillet, about 3 – 5 minutes per side.
Place carrots in a 4- to 5-quart slow cooker.
Place veal over carrots. Coat skillet with additional cooking spray.
Add onion and garlic and saute over medium heat for 5 minutes; add to slow cooker.
Add sage and oregano to slow cooker.
Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker.
Add un-drained tomatoes to slow cooker. Cover and cook on low heat for 7 – 8 hours.

Recipe Source Kalob, Kansas City, Missouri USA

Marengo, à la  [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6

Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth
1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions
12 – 15 Kalamata olives *
1/2 cup chopped fresh parsley, as needed

slow cooker (crock-pot)

Directons
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.

* Kalamata Olives – One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.

preparation: 30 min
cooking: 5 hours
servings 4

Ingredients
4 tablepoons (60 mL) extra virgin olive oil
1 tablespoon (15 mL) butter
salt and pepper to taste
4 big veal shanks, sliced 1-in. (2.5-cm) thick
flour as needed
2 medium carrots, diced
1 medium onion, sliced thin
2 stalks celery, sliced thin
4 garlic cloves, chopped
1/2 cup white wine
2 cups (500 mL) crushed Roma tomatoes
1¼ cups (310 mL) beef bouillon
3 tablespoons (45 mL) chopped parsley
-1 tablespoons (15 mL) dried thyme
-1 tablespoons (15 mL) dried oregano

Gremolata
1 lemon, zest only
1 orange, zest only
1 bunch flat-leaf parsley, chopped
4  garlic cloves, chopped

Directions
In a skillet, heat oil and butter over medium-high heat.
Season veal shanks with salt and pepper and dredge with flour.
Brown veal both sides and set aside.
Pour fat from pan.
Add a bit of butter, then vegetables and garlic and sweat, covered.
Deglaze with white wine.
Add tomatoes and beef broth and bring to a boil.
Add herbs.
Adjust seasoning.
Put veal in a crock pot (slow cooker).
Add vegetable mixture and cook on low for about 5 hours or until meat falls off the bone.
Meanwhile, prepare gremolata, combining lemon and orange zest with parsley and garlic in a bowl. Set aside.

Transfer cooked meat to a serving dish, ladle sauce over top and sprinkle with gremolata.

Ingredients
2 lbs boneless veal shoulder ( 1kg) — cut into 1″ cubes (2.5cm)
¼ cup water
¼ sherry
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon artificial sweetener

Directions
Brown veal in non stick skillet.
Mix remaining ingredients in crock pot.
Stir in veal.
Cover and cook on LOW setting for 4-6 hours.

serves 8-10

Ingredients

veal pot roast, about 3-4 lbs (1.5-2kg)
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
¼ cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

Directions

Brown the veal on all sides in the oil in a large skillet.
Season to taste with salt and pepper.
Put the vegetables into the crock pot; place veal roast on top.
Pour the water into the skillet and scrape the bottom.
Cook over a low heat for one minute, then pour over the veal roast.
Cover and cook on the LOW for 8-10 hours.
Remove the meat and the vegetables from the crock pot and keep warm.
Melt the butter in a saucepan and stir in the flour.
Cook over a low heat until smooth and bubbly.
Add the liquid from the crock pot; stirring constantly, cook until thick and smooth.
Add the wine and cook for 2 minutes longer.
Season to taste with salt and pepper then pour over the veal roast.

serves 4

Ingredients
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground nutmeg or mace
¼ teaspoon pepper
2 lbs veal, (1kg) cut in 1-inch cubes (2.5cm)
2 tablespoons vegetable oil
2 cans (10.5 ounces each) beef broth 300g
4 medium potatoes, cut in 1-inch cubes ( 2.5 cm)
½ cup chopped onions
8 ozs sliced fresh mushrooms 250g
1 cup sour cream

Directions

In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper.
Coat veal cubes with flour mixture.
Heat in oil in skillet over medium heat.
Add veal cubes and brown. Transfer to slow cooker.
Add all remaining ingredients, except sour cream, to slow cooker or crockpot.
Stir to combine.
Cover and cook at setting LOW for 7-9 hours or HIGH for 3-4 hours, until meat and vegetables are tender.
Just before serving, stir in sour cream.