Veal Recipes

Archive for the ‘exotic’ Category

serves 6

Ingredients
6 veal rib or loin chops, cut 1-inch thick (about 8 ozs. each)
1/2 teaspoon salt
1/2 teaspoon grated lime peel

Mango Salsa:
1 mango, diced (1/2-inch)
1/2 cup prepared salsa
1/4 cup minced red onion
2 tablespoons fresh lime juice

Directions
Combine salsa ingredients in medium bowl; cover and refrigerate.
Combine salt and lime peel; press onto veal chops.
Place chops on grid over medium, ash-covered coals.
Grill, uncovered, 12-14 minutes for medium doneness, turning occasionally.
Serve with salsa.

Recipe Source: Beef Industry Council.

Ingredients
2lb veal blade roast 1 kg
salt and pepper to taste
1 onion, minced
2 stalks celery, minced
2 carrots, sliced thin
3 cups (750 mL) beef broth
½ cup (125 mL) hoisin sauce

Directions
Serve with white rice and blanched green vegetables, broccoli florets or Brussels sprouts.
Season the roast.
Put the whole roast in the slow cooker.
Add vegetables, beef broth and hoisin sauce.
Cover and cook on low for 4 – 6 hours until meat is tender.

Suggestion
Serve with white rice and blanched green vegetables, broccoli florets or Brussels sprouts

Serves 4
Ingredients
2lb Veal Tenderloin 1kg
¼ cup Brandy
2 teaspoons mixed Wasabi Paste
2 tablespoons Butter
¼ cup chopped Coriander
1 teaspoon finely chopped fresh Ginger
2 tablespoons Soya Sauce
1 teaspoon crushed Garlic

Directions
Set oven at 390°F  (200°C.)
Brown Veal on high heat in pan on all sides with a tiny bit of Olive Oil.
Deglaze the pan with Brandy and transfer to pre-heated oven.
Cook for 20 mins.
Combine Wasabi paste, Butter, Ginger, Coriander, Soy and Garlic.
Mix well until combined.

To serve once Veal is cooked, Place Veal on plate and top with butter mix.
Drizzle over pan juices.

Serving suggestion:
Serve with steamed Bok Choy and a Kumara Mash.

6 servings
Ingredients
1 tablespoon canola oil
6 (8 oz) veal shanks, trimmed 6 X 250g
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups (1-inch) slices green onions
3 tablespoons sliced peeled fresh ginger
8 garlic cloves, crushed
1 star anise
1/4 cup rice wine vinegar
2 tablespoons water
2 tablespoons sugar
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper

Directions

Heat oil in a large nonstick skillet over medium-high heat.
Sprinkle veal with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add 3 shanks to pan; cook 2 1/2 minutes on each side or until browned.
Place veal in an electric slow cooker.
Repeat procedure with remaining 3 shanks.

Reduce heat to medium.
Add onions, ginger, garlic, and star anise to pan; cook 3 minutes.
Add vinegar and 2 tablespoons water; cook 1 minute or until liquid almost evaporates.
Place ginger mixture in cooker.
Combine sugar and remaining ingredients; add to cooker.
Cover and cook on LOW 8 hours or until veal is tender.

Remove veal from cooker; keep warm.
Strain cooking liquid through a fine sieve over a bowl; discard solids.
Place a zip-top plastic bag inside a 2-cup glass measure.
Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top).
Seal bag; carefully snip off 1 bottom corner of bag.
Drain drippings into a medium bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper.
Remove veal from bones; shred meat with 2 forks. Discard bones.
Serve veal with cooking liquid.

Serve over rice

Recipe Source; Lia Huber, Cooking Light, MARCH 2009

serves 8

Ingredients
22 tomatoes, firm and ripe
1 teaspoon kosher salt
1 lb ground veal 454g
2 teaspoons garlic, finely minced
1 teaspoon sugar
2 shallots, finely chopped
1/3 cup dried black fungus mushrooms
1 (2 oz) package dried bean thread noodles
1 teaspoon mushroom seasoning salt
1/4 cup parsley, finely chopped
4 tablespoons canola oil (or any neutral oil)
1 yellow onion, chopped
2 teaspoons tomato paste
1 (2 inch) chunk leek (white part only), finely chopped
1 stalk green onion, finely chopped
1/3 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground

Directions

2 days before:

Frying the garlic and shallot: In a saucepan, heat about 2 tablespoons of canola oil. Add a teaspoon of garlic and 1 shallot. Cook until slightly golden. Transfer to a bowl (don’t drain). Let cool.

Seasoning the meat: Place the ground veal in a large bowl. Add the golden garlic and shallot with oil, raw shallot, leek, green onion, cumin powder and red chili powder. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate overnight.

The next day:

Preheat the oven to 400°F.

Prepping the tomatoes: Reserve 2 tomatoes.
Halve the rest of the tomatoes horizontally.
Remove and reserve the juice, seeds and flesh of the tomatoes in a bow.
Leave the separating membrane in the inside though, as the meat will grip to the shape of the inside membrane while cooking. Sprinkle the inside with kosher salt.
Layer a cooling rack on top of a baking sheet and place the tomato halves on top, flesh side down.
Let them sit for 1/2 hour.
Pat dry with kitchen towels.

Prepping the bean thread noodles:
Place the whole package of dried bean thread noodles in a bowl.
Don’t forget to cut the little cotton threads and discard them!
Soak them in cold water for 20 minutes and drain.
Chop into 1 inch threads.
Set aside.

Prepping the black mushrooms:
Soak the black fungus mushrooms in boiling water for 2-3 minutes then drain.
Chop finely.
Set aside.

Finishing the meat seasoning:
In the large bowl of ground veal mixture, add a tablespoon of parsley, bean thread noodles and black mushrooms.
Sprinkle with mushroom powder.
Mix well.
Refrigerate the mixture until you’re ready to stuff the tomatoes.

Checking the seasoning:
In a small pan, heat about 1 teaspoon of peanut oil.
Add about 1 to 2 tablespoons of the veal mixture.
Cook for about 3 minutes. Taste the meat.
Season with more salt and pepper if necessary.

Cooking the meat:
Stuff the halved tomatoes with about 1 to 2 tablespoons of the veal mixture.
In a large pan, heat some oil. Infuse the oil with the remaining garlic.
Add the stuffed tomatoes, meat side down.
Cook until the surface of the meat is nice and golden.

Transfer all the tomatoes to a roasting pan. Bake for 40 minutes.
Let cool completely then refrigerate overnight.

The following day:

Making the sauce:
Chop the remaining 2 tomatoes.
In a deep large pan, add some oil.
Add the chopped yellow onion.
Cook until it’s golden. Season with salt and pepper.
Add 2 tablespoons of parsley (stem included, because that’s where the flavor is the most potent).
Add the chopped tomatoes, the tomato paste and the reserved tomato pulp. Cook for about 10 minutes. Add the stuffed tomatoes, flesh side up.
Cover and simmer for about 5-8 minutes.

Serving time:
Serve immediately. Garnish with some parsley. Accompany with steamed jasmine rice, a dipping sauce with fermented fish sauce base called nước mắm and some chili garlic sauce or Sriracha.

Recipe Source:  Jacqueline Pham

7th Century Anglo-Saxon
In 7th century England, herbs were one of the few flavourings available to cooks and were used heavily.

Serves 6

Ingredients
50g (2oz) butter
1.5kg (2-3 lb) Stewing Veal
450g (1lb) washed and trimmed leeks,
4 cloves garlic, thickly sliced
175 g (6 oz) pot barley chopped finely
900 ml (30 fl oz, 3¾ cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves,
salt, pepper
15 fresh, roughly chopped sage leaves,
or
1 tablespoon dried sage

Directions
Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning.
Bring the pot to the boil, cover it and simmer gently for 1-1½ hours or till the meat is really tender and ready to fall from the bone.
Add the sage and continue to cook for several minutes.
Adjust the seasoning to taste and serve in bowls– the barley will serve as a vegetable.

Kosher Chinese

Serves 6

This is a versatile recipe. You can prepare it in advance; you can slice and serve the meat as is; you can stir fry it with vegetables, bean curd or noodles. You can also dice it and use as a filling for steamed or roasted buns, and, finally, you can use it for great sandwiches.

Ingredients
2 lbs boneless veal shoulder

Marinade
5 tablespoons soy sauce
2 tablespoons cold water
3 tablespoons brown sugar
1 tablespoon honey
1 teaspoon FiveSpice Powder (recipe here)
2 garlic cloves, minced fine
a few sprigs fresh coriander, for garnish

 Directions
1. Cut the meat into 6 strips 1 half inches wide, 5 inches long and 2 inches thick.
2. Combine the marinade ingredients, blending thoroughly.
Add the meat strips, and turn them several times in the marinade to be sure they are well coated. Marinate for 1 half hours.
3. Heat the oven to 350_ F.
Fill a large roasting pan with 2 inches of water and place it on the bottom of the oven.
The pan of water will catch the drippings and reduce smoking in the oven.
Place a rack at the top of the oven.
4. Insert the pointed end of an S hook into one strip of meat.
Use the other end of the hook to hang the meat from the top rack of the oven, placing the meat directly over the pan of water.
Do the same with the remaining strips of meat. Roast for 25 minutes, or until done but not dry.
5. Cut the meat into diagonal slices and arrange on a serving platter.
Garnish with coriander and serve hot or warm.

Kosher Chinese

Marinade
1 tablespoon soy sauce
1 tablespoon rice wine
2 teaspoons cornstarch
1 tablespoon corn oil
3/4 pound lean boneless veal shoulder, diced into l/4inch cubes
1 garlic clove, minced
1 tablespoon minced fresh ginger
1 large scallion, cut into half inch pieces
1 cup diced green bell pepper
half Cup diced bamboo shoots

Sauce
2 tablespoons Hoisin Sauce (recipe here)
2 teaspoons Hot Chili Sauce (recipe here) or to taste
2 teaspoons sugar
1 tablespoon rice wine
3 tablespoons soy sauce
1 tablespoon oriental sesame oil
half teaspoon cornstarch
4 tablespoons corn oil

Directions
1. Combine the marinade ingredients with the meat in a mixing bowl.
Mix to coat evenly.
Set aside for 30 minutes.
Place the other cut up ingredients separately on a work platter.
Combine the sauce ingredients in a small bowl and place near the stove.

2. Heat a wok over medium heat until hot.
Add 2 tablespoons corn oil. When the oil is hot, swirl it and add the meat.
Stir fry until the meat changes color, about 2 minutes. Transfer to a mixing bowl.
Wash out the wok.

3. Reheat the wok until hot and add the remaining 2 tablespoons oil.
Add the garlic, ginger and scallion, and stir fry until the flavors are released.
Add the diced pepper and bamboo shoots, and stir fry about 1 minute.
Stir and add the sauce ingredients; stir briskly.

4. Turn the heat to high and return the cooked meat to the wok.
Continue stirring to blend all the ingredients with the sauce.
Remove the wok from the heat, transfer the contents to a serving bowl and serve hot with rice.

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Kosher Chinese

4 servings

Ingredients
½ lean boneless veal shoulder

 Marinade
1 teaspoon cornstarch
2 tablespoons soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil

Sauce
½ teaspoon cornstarch
1 tablespoon soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil
3 tablespoons Chicken Broth (recipe here)
1 pound Bok Choy
5 tablespoons corn oil
1 teaspoon kosher salt
½ teaspoon sugar
2 tablespoons water

Leaves of Bok Choy are tightly clustered together at the base where the stems are broad and generally white.
The dark green leaves are spoon shaped and upright in the cluster.
There is a Green Leaf variety, which has green stalks, and a small variety, that is called Canton Pak Choy or Baby Bok Choy.
Bok Choy is available the year round, and is marketed wholesale in bunches of two or three heads.
Baby Bok Choy is marketed in bunches of a dozen.
 info on Bok Choy

Directions
Cut the veal into 1 x 2 inch thin slices. (2-5 cm)
Mix the marinade ingredients and combine with the meat to coat evenly; set aside for 30 minutes. Combine the sauce ingredients and set near the stove.
Separate the Bok Choy stalks and wash in warm water to remove any sand.
Cut into half x 2 inch pieces, separating the stalks and leaves into individual mounds.
Heat a wok or large skillet over medium heat until hot.
Add 2 tablespoons Corn Oil.
Add the Bok Choy stalks, stir briskly and sprinkle on the salt and sugar.
Stir, then add the Bok Choy leaves. Continue stirring a few seconds, then add water.
Cover and cook for 2 minutes, stirring once or twice, until the vegetable is tender yet crisp.
Turn off the heat, transfer to a large serving platter and keep warm. Wipe the wok clean.
Reheat the wok and add the remaining 3 tablespoons oil.
Add the meat and stir fry until it just changes color. Give the sauce ingredients a stir and add them to the wok.
Stir several times to blend the sauce with the meat and continue stirring until the sauce thickens slightly.
Turn off the heat and ladle the meat and sauce on top of the vegetables.
Serve hot.

Madagascan cuisine Vegetable Soup

8 servings

This is truly a great soup; loaded with vitamins and minerals and low in calories.Any combination of fresh vegetables and meat bones may be used, but do not add pulses (dried beans, peas, and lentils).
Nor is potato, rice, or any other starchy vegetable in the Lasopy, which is a true vegetable puree simply flavored with meat bones.

In a 4 quart pot:
Simmer: 3 Ib. Veal Bones 2.5kg
2 quarts of Water
2 Tablespoons Salt, for 1 hour with cover on.
Add: 3 Carrots, peeled and cut in three pieces
1 small Turnip, peeled and cut in chunks
6-8 Scallions, cut in large pieces
1 cup Fresh or Frozen String Beans
1 cup Tomatoes, cut in quarters
½ teaspoon Black pepper

Directions
Simmer for about 1 hour or until vegetables are tender.
Remove the veal bones.
Put the vegetables through a sieve or vegetable mill to make a puree.
Serve thick and hot from a soup tureen into soup bowls with or without crackers.