Veal Recipes

Archive for the ‘loin’ Category

British  Traditional recipe based on a French original.
4 servings
Ingredients

1lb veal (loin or similar), sliced into 4 equal pieces 450g
1 tablespoon lard
4 tablespoons plain flour
6 oz lean bacon, diced 180 g
16 fl oz beer 500ml
1 bouquet garni
salt and freshly-ground black pepper to taste
4 oz prunes, soaked for 2 hours in tepid water 100g
2 oz dried apricots (optional) 50g
1 tablespoon Dijon mustard

Directions
Slice the veal into 4 equal pieces then flour the pieces thoroughly.
Melt the lard in a flame-proof casserole then add the veal pieces and the bacon.
Cook until the veal is well browned then reduce the heat and add the bouquet garni, prunes and apricots.
Pour in the beer, a little at a time, whilst the veal simmers gently (ensure the veal does not swim in the liquid).
Once all the beer has been added season to taste and cook for 30 minutes more.
Remove the bouquet garni then dilute the mustard with a little of the cooking liquid and stir into the casserole.
Allow to heat through, but do not boil, then serve.

Recipe Source: Celtnet Recipes

4 servings

Ingredients

For cutlets
1 lb boneless veal loin, cut into 4 thick slices 450g
2 eggs
1/2 cup flour
2 cups bread crumbs
1/4 cup Pecorino-Romano cheese
2 tablespoons chopped parsley
1 cup olive oil

For salad
2 large Roma tomatoes (plum tomato)
1/2 medium red onion
1 bunch of arugula
1 head of radicchio
1 tablespoon balsamic vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon oregano
salt and pepper to taste

Directions
Chop tomatoes and red onion, combine in large bowl with arugula and Radicchio.
Add oil, Balsamic vinegar, oregano, salt and pepper and mix well.
Place the veal slices between 2 pieces of plastic wrap. With a meat mallet, pound the slices until they are approximately 1/4 inch thick.
Beat eggs lightly. Mix together bread crumbs, pecorino cheese and parsley.
Dredge veal slices in flour, egg, and then bread crumbs making sure both sides are breaded.
Heat olive oil in large saute pan over medium heat.
Cook cutlets in olive oil until browned on both sides, 2-3 minutes per side.
Transfer cutlets to plates, spoon one quarter of the salad over top of each cutlet and serve.

serve 4

Ingredients
2 tablespoons fat
1lb boneless veal, cut into 4 equal pieces 450g
3 tablespoons Calvados or brandy
3 shallots, finely chopped
2 tablespoons plain flour
1 1/2 cups cider 400ml
1 clove
1 bouquet garni
1 garlic clove, crushed
salt and freshly-ground black pepper
pinch of sugar
4 baby turnips, peeled

Directions
Melt the fat in a flame-proof casserole, add the veal pieces and fry until browned.
Pour over the alcohol and set alight.
Once the flames have died down, add the shallots and chives and brown around the veal for about 5 minutes.

Sprinkle the flour over the top then stir into the fat to form a roux.
Cook for about 2 minutes, stirring constantly, then whisk in the cider, a little at a time, until completely incorporated.

Add the clove, bouquet garni and garlic then season to taste with the salt, black pepper and sugar.
Bring to a simmer, cover the pan and cook gently for about 45 minutes.
When almost done, plunge the turnips into boiling water.
Drain, then chop and add to the casserole.

Continue cooking for 45 minutes then remove the clove and bouquet garni. Serve with potatoes and sweet apple sauce.

Recipe Source: Celtic Recipes

6-8 servings

Ingredients
3 1/2 lb. veal loin
2 cloves garlic, slivered lengthwise
salt and freshly ground pepper to taste
2 teaspoons caraway seeds 1 1/4 cups water
3/4 cup coarsely chopped carrot 1/4 cup coarsely chopped onion

Directions

Preheat the oven to 400 degrees F.

Make incisions between the ribs of the veal and insert slivers of garlic in the incisions. Sprinkle the roast on all sides with salt, pepper, and caraway seeds.

Place the veal in a shallow roasting pan and add one-quarter cup of water. Bake thirty minutes and reduce the oven heat to 350 degrees. Turn the roast.

Scatter the carrot and onion around the veal and add half a cup of water. Cover with foil and bake 45 minutes. Add the remaining water. Remove the foil and continue baking about thirty minutes longer. Serve the veal sliced with the pan juices.

Serve with Potatoes in Cream Sauce.

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

serves 8

Ingredients
4 lb boneless veal loin roast (2kg)

- Rub
1/3 cup fresh mint, chopped (75 ml)
1 tablespoon fresh rosemary, chopped (15 ml)
1/4 teaspoon freshly ground black pepper (1 ml)
2 teaspoons garlic powder (10 ml)
2 teaspoons celery salt (10 ml)

- Stuffing
1 tablespoon olive oil (15 ml)
1 large green apple, peeled and diced
1/2 lb cooked bacon, cold and crumbled
1 teaspoon lemon juice (5 ml)
1 teaspoon fresh sage, chopped (5 ml)
2 cup white wine (500 ml)
2 rosemary sprigs
small bunch of fresh mint leaves

Directions
In a small bowl combine freshly chopped mint and rosemary.
Add black pepper, garlic powder and celery salt.
Toss to mix well.

Place the veal in a large seal able plastic bag.
Add the rub and shake well, coating the veal loin.
Remove the veal from the bag and set aside.

In a non-stick skillet, heat olive oil on medium-high heat.
Cook apples for 10 minutes or until softened.
Let cool.

In a bowl combine the apple, bacon, lemon juice, lemon peel and sage.
Mix well.

Cut a wide deep slit into the side of the roast.
Stuff the pocket with the apple mixture.
Tie the roast at 1-inch (2.5 cm) intervals with heavy string.

Place a drip pan under the grill of the barbecue, pour in the wine and add the rosemary springs and mint leaves.
Preheat one side of the barbecue to 325°C  (175°F).

Recipe Source: Bob Rainford on Foodnetwork.ca

Cook the roast using indirect heat, placing the meat on the cool side of the grill and keeping the BBQ lid down, for 2 hours.

When ready take veal off the barbecue and let rest for 10 minutes before serving.

Serves 6-8

Ingredients
3 lbs  boneless veal loin roast (1750 g)
1 tablespoon butter (15ml)
1 large or 2 small shallots, minced
1/4 cup dry white wine (50ml)
1  1/4 cups dried apricots, coarsely chopped (300 ml)
2 tablespoons  each of dried cherries and dried currants (30 ml)
1/2 cup  shelled pistachios (125 ml)
1 tablespoon each of chopped fresh thyme and parsley (15 ml)
1 medium carrot, peeled
2 stalks celery
large onion, peeled

- Glaze
1/2 cup apricot jam, (125 ml) pureed if very chunky tablespoon (is ml) brandy
1 tbsp mL) Dijon or similar mustard
1 clove garlic, minced

- Sauce
1/4 cup  all-purpose flour (50 ml)
3 -4 cups  chicken broth (75o ml to 1 litre)
salt and freshly ground pepper
2 tablespoons chopped fresh thyme (30ml)
2 tablespoons  chopped fresh parsley (30 ml)

Directions
Heat butter in a small saucepan over medium heat until bubbly.
Add shallots; cook 2 minutes or until softened.
Add wine; pull pan off heat.
Stir in apricots, cherries and currants; let cool while proceeding with recipe.
Then stir in pistachios, thyme and parsley.

Preheat oven to 350°F (180°C).

Lay the veal roast on cutting board.
Horizontally stab a boning knife into centre of one end, carefully working knife back and forth to form a slash that comes within 1-inch (2.5-cm) of either side.
Turn veal roast and do the same from the other side.
Work knife carefully so slash goes completely through length of the veal loin.

Standing veal loin on end, and switching ends back and forth as needed, stuff veal roast very firmly with apricot mixture.
The veal roast expands width wise as stuffing is forced inside. (Veal roast can be covered and refrigerated for up to half a day.)

Coarsely dice carrot, celery and onion to form a mirepoix measuring about 2 cups (500 ml).
To make glaze, briefly microwave apricot jam and brandy for a few seconds until quite warm; stir in mustard and garlic.

Heat a large heavy frying pan capable of going into the oven (cast iron is best) until hot over medium-high heat; spray with high- heat nonstick spray.
Beginning fat-side down, brown pork about 2 minutes per side.
Scatter mirepoix around and under roast; brush roast with about a third of the glaze.

Bake 25 minutes; brush on another third of glaze.
Bake another 25 minutes; brush on last of glaze.
If roast is browning too much, loosely cover with a piece of foil.
Continue baking another 20-30 minutes or until meat thermometer reads 145° to 150°F (63° to 65°C).
(Allow additional roasting time for made-ahead chilled stuffed veal roast.)
Remove veal roast to cutting board; tent with foil while making sauce.

Sprinkle flour over pan dripping and mirepoix.
Place pan over medium heat; slowly stir in broth.
Bring to a boil; let bubble several minutes or until desired thickness.
Season with salt and freshly ground black pepper.
Strain, discarding solids; stir in thyme and parsley.

Slice the veal roast about 1/2 inch (1 cm) thick, laying slices onto warm serving plates.
Drizzle with bit of sauce; pass remaining sauce at the tab

serves 4

Ingredients
1 tablespoon olive oil
4 veal loin butterfly steaks
1 1/2 cups cooked Basic tomato sauce (see related recipe)
120g baby spinach leaves
2/3 cup grated mozzarella cheese
200g steamed green beans, to serve

Directions
Preheat oven to 200°C.
Heat oil in a frying pan over medium- high heat.
Add 2 veal pieces.
Cook for 2 minutes each side or until browned.
Remove to an ovenproof dish.
Repeat with remaining veal.

Spoon tomato sauce over veal.
Top with spinach. Sprinkle with mozzarella.
Bake for 15-20 minutes or until veal is cooked through and top is golden.
Serve with beans.

Spiedini di vitello con salsa di porro

45 minutes, plus marinating

Special instructions: You will need 8 wooden skewers and they should be soaked in water 30 minutes

4 servings.

Great for summer time on the barbecue or grill

Ingredients
1 1/2 lbs boneless veal loin, cut into 1-inch cubes
10 tablespoons extra-virgin olive oil plus more for grilling
1/4 cup red wine vinegar
5 garlic cloves, smashed and peeled 4 leafy sprigs fresh thyme
Freshly ground black pepper
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
Coarse sea salt
1 large tomato, cut into 1/4-inch slices

Directions
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous pinch pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

Bring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.
Transfer eggs to a bowl of ice water to stop cooking.
Let cool for 2-3 minutes, then peel.
Separate yolks from whites.
Cut leek crosswise into 1/2-inch rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.

In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.
Let cool completely, then transfer mixture to a blender.
Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use).

Heat grill to medium-high.
Remove veal from marinade and thread onto skewers.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare; season with salt.
Serve with tomato slices and sauce.

Recipe source: La Cucina Italiana

Great Recipe for Easter

6 servings

Ingredients
4 lbs boneless veal loin, tied at 2-inch intervals with kitchen string
1 (16 oz) package dried lima beans (450g)
2 garlic cloves, minced
2 medium fennel bulbs-halved, cored and finely chopped, plus
2 tablespoons minced fennel fronds
½ small onion, minced
1 teaspoon finely grated lemon zest
salt and freshly ground pepper
½ cup Dijon mustard blended with
½ cup creme fraiche
10 sage leaves
1½  teaspoons fennel seeds, lightly toasted and finely ground

Directions
In a large saucepan, cover the limas with 4 inches of water and bring to a boil.
Simmer over low heat for 1 hour, then add water to cover by 2 inches.
Add the garlic, chopped fennel, onion and lemon zest.
Boil over moderately high heat for 15 minutes, stirring often.
Reduce the heat to low and simmer, stirring occasionally, until the lima beans and fennel become a thick and creamy puree, about 2 hours.
Meanwhile, preheat the oven to 350°F.
Season the veal roast with salt and pepper and set it, fat side down, on a rack set in a medium roasting pan.
Spread half of the mustard cream over the veal and top with half of the sage leaves.
Put the roast in the oven, reduce the temperature to 350°F and roast for 45 minutes.
Carefully turn the veal fat side up; spread with the remaining mustard cream and top with the remaining sage leaves.
Roast the veal for 1 hour longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°F.
Transfer the veal roast to a carving board to rest for 10 minutes.
Stir the ground fennel seeds into the fennel-lima puree.
Season with salt and pepper. Discard the kitchen string and slice the meat thickly.
Transfer the veal to plates and spoon the fennel-lima puree alongside.
Garnish with the fennel fronds.

French, Traditional

6 servings

Ingredients:
1½ lb  veal loin (675 g)  cut into 4oz  portions (120g)
2 teaspoons shallots, minced
½ cup brandy 120ml
6 ½ oz chanterelle mushrooms (180g)
6 oz single cream (180ml)
salt and black pepper, to taste
vegetables (any root vegetables, julienned and cooked) 120g

Demi-glace made from:
1lb veal bones (450g)
1 carrot
1 onion
2 garlic cloves
½ celery stick
4 sprigs fresh thyme
1 bay leaf
2 cups red wine (500ml)
2 quarts water (2 litres)
salt and black pepper, to taste

Directions
Add the veal bones to a roasting pan.
Place in an oven pre-heated to 220°C  ( 390 F) and bake for 15 minutes.
Add the vegetables and red wine, stir to mix then season and transfer to a large pan.
Add the water, bring to a boil and continue cooking until reduced by 2/3.
Allow to cool then strain through a fine-meshed sieve.
The demi-glace is the most important part of this dish. Take time and care over the steps above.

Add a little oil to a heavy-bottomed frying pan and use to fry the veal for about 3 minutes per side.
Remove from the pan and set aside to keep warm.
Add the shallots and fry for 2 minutes then add the brandy and deglaze the pan before adding the chanterelles and stirring-in the cream.
Allow the liquid to reduce then stir-in the demi-glace and season.

Serve the veal along with the chanterelle sauce.
Garnish with the julienned vegetables.

Recipe Source: celtnet.org