Veal Recipes

Archive for the ‘Asian’ 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