loin
Roast veal with caraway
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)
Tags: ground pepper, Cookery (Hardcover) Craig Claiborne, shallow roasting pan, Veal Cookery, chopped carrot
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Apple-Stuffed Veal Roast with minty rub
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.
Tags: non stick skillet, lb cooked bacon, lemon juice, freshly ground, ground vealVeal loin roast with apricots and pistachios
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
Baked veal loin with tomato and cheese
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.
Veal skewers with leek sauce
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
Tags: large tomato, leek sauce, egg yolkVeal Loin with Fennel and Lima Bean Puree
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.
Veal Chanterelle
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
Tags: red wine and single cream, lb veal loin, oz chanterelle mushroomsGarlic-studded Veal with Mushrooms and Green Olive Gremolata
Ingredients
2 lbs veal eye of loin 1kg
2 lemons
3 garlic cloves each cut into 5 slices
2 oz green olives pitted, chopped 60g
8 large flat mushrooms
¼ cup coarsely chopped fresh parsley
¼ cup vegetable stock
salt and freshly ground black pepper
Directions
Place the veal on a clean work surface.
Use a small sharp knife to cut 1 inch-long slits (2.5cm) , about 1cm deep, along the veal at 2 inch intervals. (5.5cm)
Place a slice of garlic in each slit.
Tie the veal at 2 inch 95.5cm) intervals with un-waxed white string to help hold its shape during cooking.
Preheat oven to 350° F (175°C)
Heat a large non-stick frying pan over high heat.
Add the veal and cook, turning once, for 4 minutes, or until browned on each side.
Place mushrooms in a single layer in a large non-stick roasting pan and drizzle with stock.
Place veal on top.
Cook in preheated oven for 25 minutes for medium or until veal is cooked to your liking.
Turn off oven.
Transfer veal to a large plate, cover loosely with foil and set aside for 10 minutes to rest.
Cover mushrooms with foil and return to oven to keep warm.
Meanwhile, to make green olive gremolata, use a vegetable peeler or sharp knife to peel rind from lemons.
Remove any white pith from rind.
Cut rind into thin strips and then finely chop.
Combine chopped lemon rind, olives and parsley in a small bowl.
Taste and season with salt and pepper.
To serve, cut the veal crossways into 8 medallions.
Place the mushrooms on serving plates and top with the veal.
Sprinkle with the green olive gremolata and freshly ground black pepper.
Serve immediately.
Recipe Source: Big Oven
Tags: Oven Garlic-studded Veal, green olives, salt and pepper, veal eye, roastVitello Tonnato ( boned leg or loin of veal )
6-8 servings
Ingredients
1 ½kg (3 lb) Boned leg or loin of veal
3 Anchovy fillets, halved
3 Garlic cloves, halved
200 g (7 oz) Canned tuna fish, oil reserved
1 Medium onion, sliced
2 Carrots, sliced
300 ml (10 fl oz) 1 1/4 cups Veal or chicken stock
175 ml (6 fl oz) 3/4 cup Dry white wine
3 tablespoons White wine vinegar
2 Bay leaves
1 teaspoon Dried basil
1 tablespoons Chopped parsley
Salt and pepper to taste
for the Sauce
125 ml (4 fl oz) 1/2 cup Mayonnaise
2 Hard-boiled egg yolks, strained
3 tablespoons double (heavy) cream, stiffly beaten.
for the Garnish
2 teaspoons Capers
6 Green or black olives, halved and stoned (pitted)
Directions
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Put the veal on a working surface and make six incisions in the meat. Insert half an anchovy fillet and half a garlic clove in each incision. Transfer the veal to a large flameproof casserole and add the tuna fish with its oil, the vegetables, stock, wine, vinegar, herbs and seasoning. Mix well and bring to the boil. Cover and transfer the casserole to the oven. Cook for 1 1/2 to 1 3/4 hours, or until the veal is cooked through and tender. Remove from the oven and set aside to cool in the casserole.
Remove the veal from the casserole and put it on a carving board. Carve into thin slices, then arrange the slices, slightly overlapping, on a large serving dish. Set aside.
Strain the casserole liquids into a bowl, rubbing the fish, vegetables and flavourings through with the back of a wooden spoon. pour off all but 250 ml (8 fl oz) (1 cup) of the liquid, then beat in the mayonnaise, strained egg yolks and cream until the sauce is smooth. Taste and add more seasoning if necessary.
Pour the sauce over the veal slices to cover them and carefully cover the dish with foil or greaseproof or waxed paper. Chill in the refrigerator for 8 hours, or overnight.
Remove from the refrigerator and remove the covering. Garnish with the capers and olives and serve at once.
Recipe Source: cookitsimply.com
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Tags: basil, seasoning mix, cups vealVeal Loin stuffed with Bell Peppers, Goat Cheese & Basil
Serves 8
A stylish dinner party dish with a bonus: Much of the prep work can be done a day ahead. At the store, have the butcher bone and trim all of the fat and membrane from a 4¾ lb. (2kg) center-cut veal rib roast, resulting in a 3-pound oblong boneless veal loin.
Filling
2 large yellow bell peppers
1 3-ounce (85g) package cream cheese with chives, room temperature
1 3-ounce (85g) package basil and roasted garlic goat cheese or 6 ounces (170g) soft fresh goat’s cheese (such as Montrachet), room temperature
Veal
1 4¾ lb. (2kg) center-cut veal rib roast (also known as rack of veal), boned, trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (¼ stick) butter 30ml
8 bacon slices
Sauce
2¾ cups canned low-salt chicken broth
3 medium shallots, finely chopped
¼ cup fresh lemon juice
2 tablespoons drained capers 30ml
½ cup (1 stick) butter, cut into pieces, room temperature 125ml
2 tablespoons chopped fresh Italian parsley 30ml
Directions
Char peppers over gas flame or in broiler until blackened on all sides.
Wrap in paper bag; let stand 10 minutes.
Peel peppers.
Cut lengthwise into quarters; seed and stem peppers.
Trim edges of peppers to flatten all sides if necessary.
Stir cream cheese and goat cheese in small bowl to blend.
Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1inch (2.5cm) of opposite long side.
Open veal as for book.
Place large sheet of plastic wrap over cut surface of veal.
Using meat pounder or rolling pin, pound veal to generous ½ inch (1cm) even thickness, forming rectangle approximately 10 X 12 inches. (25-30cm)
Season with salt and pepper.
Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds.
Drain; rinse with cold water. Drain well on paper towels; pat dry.
Repeat blanching process with basil leaves.
Overlap arugula leaves down center of veal, forming 2-inch-wide (5cm) by 12-inch-long (30cm) strip.
Cover with half of bell peppers, skinned side down.
Top with tomatoes, arranged in 2 rows.
Set aside ¼ cup cheese mixture for sauce.
Spoon remaining cheese mixture in even log atop tomatoes.
Arrange remaining bell peppers, skinned side up over cheese.
Arrange blanched basil leaves over peppers.
Fold 1 long side of veal over filling.
Tightly roll up veal jelly roll style.
Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely.
Tie kitchen string around veal roll every 1½ inches to maintain neat log shape.
Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties.
Cover veal roll and reserved ¼ cup cheese mixture separately; refrigerate until well chilled, at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)
Preheat oven to 375°F (190°C).
Melt butter in heavy large shallow roasting pan over medium-high heat.
Season veal with salt and pepper.
Place veal in pan and brown on all sides, turning frequently, about 10 minutes.
Remove pan from heat; cool veal 15 minutes.
Drape bacon slices over veal, tucking ends under veal.
Roast veal until thermometer inserted into center of meat (not filling) registers 140°F (60°C), about 45 minutes.
Transfer to work surface.
Let stand 15 minutes.
Combine broth and shallots in heavy medium saucepan.
Boil over high heat until mixture is reduced to ½ cup, about 20 minutes.
Whisk in lemon juice and capers. Reduce heat to low; gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley.
Season sauce to taste with salt and pepper.
To serve, remove bacon, string and foil from veal roast.
Cut veal roast crosswise into even slices.
Spoon a few tablespoons sauce onto each plate.
Top with 2 veal slices.
Recipe Source: October 1995 Bon Appétit
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Tags: Hospitality Recreation, Open veal, trim loin of veal
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