rack
Rack of Veal with Roasted Vegetables and Thyme Glaze
4 Servings
When you want to serve something special – really special – at home. It’s got to
be rack of veal. It’s such a fancy cut, you should order it in advance from a butcher.
Ingredients
1 (7-bone) rack of veal (about 5 pounds), frenched
2 tablespoons freshly ground black pepper, plus extra to taste
2 tablespoons freshly ground black pepper, plus extra to taste
2 tablespoons fresh thyme leaves, plus 1 cup chopped fresh thyme
¼ cup chopped fresh parsley
2 tablespoons finely minced garlic
¼ cup olive oil
2 cups white wine
2 tablespoons unsalted butter
3 large shallots (about
⅔ cup), chopped
2 tablespoons sherry vinegar
4 cups veal stock reduced by half with ½ tablespoon tomato paste
1 bay leaf
roasted vegetables, optional
Directions for for the Veal
Preheat oven to 500°F. 260°C
Pat veal dry thoroughly with paper towers (veal is a very moist meat and you want it to brown rather than steam).
In a small bowl, combine salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil.
Rub veal thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting pan.
Transfer to oven and roast for about 20 minutes, or until well browned.
Reduce oven temperature to 300°F. 110°C
Roast veal for 20- 40 minutes more.
Inserting an instant-read thermometer in the thickest part of the meat to determine the doneness you prefer (126°F 52° C for medium rare. 134°F 57° C for medium, or 150°F 66° C for medium-well).
Remove pan from oven. Transfer veal to a warm platter, and allow to rest for 10 minutes, tented with foil.
Directions for the Sauce
Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
Place pan over medium heat and add wine, stirring to dissolve any solids stuck in the bottom of the pan.
Scrape contents of pan into a large glass measuring cup or a medium saucepan; reserve.
Heat butter in skillet over medium heat. Add shallots and cook, stirring, until starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30 seconds.
Add reserved pan drippings and vinegar, reduce liquid by half. Add veal stock reduction and bay leaf.
Simmer until sauce thickens and coats the back of a spoon.
Pour any collected juices from veal roast into sauce in skillet; heat through, about 1 minute. Season with salt and pepper and strain into a saucepan; keep warm.
Directions to Serve
Cut veal into chops and divide among warmed plates.
Spoon sauce over and around chops and serve immediately with roasted vegetables, if desired.
Recipe Source (from A Taste of Excellence, Rudi Sodamin
Tags: measuring cup, roasting pan, sherry vinegar, f 110, roasted vegetables, freshly ground black pepper, Combine salt
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Veal Rack with Roasted Vegetables and Thyme Glaze
4 Servings
Ingredients
1 (7-bone) rack of veal (about 5 pounds), frenched
2 tablespoons freshly ground black pepper, or to taste
2 tablespoons freshly ground black pepper or to taste
2 tablespoons fresh thyme leaves, plus 1 cup chopped fresh thyme
¼ cup chopped fresh parsley
2 tablespoons finely minced garlic
¼ cup olive oil
2 cups white wine
2 tablespoons unsalted butter
3 large shallots (about
⅔ cup), chopped
2 tablespoons sherry vinegar
4 cups veal stock reduced by
half with ½ tablespoon tomato paste
1 bay leaf
Roasted vegetables, optional
Directions
- for the Veal
Preheat oven to 500°F. Pat veal dry thoroughly with paper towers (veal is a very moist meat and you want it to brown rather than steam).
In a small bowl, combine salt, pepper, 2 tablespoons thyme leaves, Parsley, garlic, and olive oil.
Rub veal thoroughly with this mixture, pressing herbs to adhere, and place it in a roasting pan.
Transfer to oven and roast for about 20 minutes, or until well browned.
Reduce oven temperature to 300°F.
Roast veal for 20 to 40 minutes more.
Inserting an instant-read thermometer in the thickest part of the meat to determine the doneness you prefer (126°F for medium rare. 134°F for medium, or 150°F for medium-well).
Remove pan from oven.
Transfer veal to a warm
platter, and allow to rest for 10 minutes, tented with foil.
- for the Sauce
Tilt roasting pan and spoon off and discard any fat, leaving drippings behind.
Place pan over medium heat and add wine, stirring to dissolve any solids stuck in the bottom of the pan.
Scrape contents of pan into a large glass measuring cup or a medium saucepan; reserve.
Heat butter in skillet over medium heat.
Add shallots and cook, stirring, until starting to turn brown, add 1 cup chopped thyme and cook, stirring, for 30 seconds. Add reserved pan drippings and vinegar, reduce liquid by half.
Add veal stock reduction and bay leaf.
Simmer until sauce thickens and coats the back of a spoon. Pour any collected juices from veal roast into sauce in skillet;
heat through, about 1 minute. Season with salt and pepper and strain into a saucepan; keep warm.
To Serve
Cut veal into chops and divide among warmed plates.
Spoon sauce over and around chops and serve immediately with roasted vegetables, if desired.
Recipe Source : A Taste of Excellence, Rudi Sodamin
Tags: read thermometer, thyme leaves, cups veal stockRoasted Veal Rib-eye with potatoes, tomatoes, onions, chanterelles and fava beans
6 servings
Roast the tomatoes for this dish the night before serving.
Ingredients
For roasted tomatoes
9 roma (plum) tomatoes
kosher or sea salt
freshly ground black pepper
2 sprigs of fresh thyme, chopped
2 tablespoons extra virgin olive oil
For onions
12 cipollini onions
1 tablespoon extra virgin olive oil kosher or sea salt
freshly ground black pepper
2 sprigs of fresh thyme, chopped
For potatoes
12 Yukon gold baby potatoes
1 tablespoon extra virgin olive oil
2 tablespoons butter
salt
freshly ground black pepper
2 cups veal or chicken stock
For veal steaks
2 tablespoons extra virgin olive oil
1 boneless rack of veal, cut into 6 steaks
1/2 cup dry white wine
2 cups veal stock or chicken stock 1 tablespoon butter
1 lb fava beans, shelled, blanched and peeled 454g
1/2 bunch parsley, chopped
For mushrooms
1 tablespoon extra virgin olive oil
1 lb golden chanterelle mushrooms 450 g
salt
freshly ground black pepper
Directions
Prepare tomatoes.
Preheat oven to 250°F. (120°C)
Core tomatoes and cut in half lengthwise.
Place on pan, cut-side up.
Sprinkle with salt, pepper and chopped thyme.
Drizzle with olive oil.
Place tomatoes in oven and roast overnight, until tomatoes are still juicy but semi-dry.
Remove from pan and refrigerate.
Preheat oven to 425°F (220°C)
Prepare onions.
Toss onions lightly with olive oil, salt, pepper and chopped thyme.
Roast in oven about 20 minutes, until skins are crisp and onions are soft but still firm.
Let cool, then peel skin and outer layer of onion.
Reserve.
Prepare potatoes.
Wash and peel potatoes.
Cut into 1/4 inch slices and place in cold water until ready to use.
Heat a large, heavy pan over medium heat and coat bottom with olive oil.
Pat dry potato slices, then
slowly and evenly brown in pan. Season with salt and pepper.
When potatoes are browned, add just enough stock to cover potatoes and place a piece of buttered parchment paper on top.
Cook potatoes on medium low heat until tender. Set aside and keep warm.
Preheat oven to 400°F. (205°C)
Heat a heavy sauté pan and lightly coat with olive oil.
Season veal steaks and sear over high heat on both sides.
Place into oven and cook for 15 minutes or until desired doneness is reached.
While meat cooks, heat olive oil over medium high heat and add chanterelles.
Sauté until golden brown.
Season with salt and pepper.
Set aside.
Remove steaks from pan and let meat rest for a few minutes.
Remove string.
Deglaze roasting pan with white wine and add remaining veal stock.
Bring to a boil, then reduce to a simmer and stir in butter.
Add cooked beans and chopped parsley.
Place potatoes on base of plate.
Place veal steak on top and garnish each serving with tomatoes, onions and chanterelles.
Spoon sauce over and serve immediately.
recipe source: Intermezzo
Tags: golden brown, Heat olive oil, recipe source, sauté panRoasted veal rack
Serves 4-6
Ingredients:
1 whole veal rack (6-bone)
3 tablespoons Dijon mustard
1 bunch fresh thyme (1/4 cup)
i bunch of parsley (1/4cup)
3 cloves of garlic – crushed
5 basil leaves
zest and juice of 1 lemon
sea salt
freshly ground pepper
100ml extra virgin olive oil
directions
In a mortar and pestle place the thyme, garlic, basil, parsley, zest & juice, mustard, salt, pepper and half the oil and pulverize until smooth.
Trim the rack if needed, but be sure to keep the fat on as that helps keep the meat really tender.
Smear the rack with the marinade wrap it very well with cling film and refrigerate overnight.
The next day in a large hot frying pan or grill using the remaining oil, seal off the meat on all sides place into an oven at 350° F (170°C) for about 90 minutes. Make sure the meat is fat-side up on the roasting rack or pan. no need to cover.
Check the centre temperature, 135°F (58° C) is the cut off and it shouldn’t be cooked any further than that otherwise you run the risk of the veal drying out.
Cover the veal rack in a foil and keep warm for 20 minutes before slicing. During this time the juices will be distributed evenly
Slice between the bones and serve it immediately with your favourite side dishes.
Tags: basil, serves 4-6 ingredients, side dish, Mustard (condiment), rack of veal, veal rack roastEaster Veal Loin with Fennel-Lima Bean Puree
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 lb oblong boneless veal loin.
Filling
2 large yellow bell peppers
1 3 oz (85g) package cream cheese with chives, room temperature
1 3oz (85g) package basil and roasted garlic goat’s cheese or 6 ozs (170g) soft fresh goat’s cheese (such as Montrachet), room temperature
Veal
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’s 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
Tags: long side, garlic goat cheese, cream, sun dried tomatoes, package basil, veal loinRoasted Rack of Veal
Serves 8
Ingredients
2 cups very fresh white bread crumbs 500ml
1 cup flat-leaf parsley leaves 250ml
1 teaspoon finely minced garlic 5ml
Coarse salt and freshly ground pepper to taste
1 (4-5lb ) rack of veal, brought to room temperature (2kg)
2 large egg whites, lightly beaten
3 tablespoons canola oil 60ml
Directions
1. Preheat oven to 375°F (175°C)
2. Combine bread crumbs, parsley, garlic and salt and pepper in bowl of food processor fitted with metal blade.
Process until parsley is very finely chopped and well incorporated into crumbs.
Scrape mixture from bowl onto large plate.
3. Using pastry brush, lightly coat rack of veal with beaten egg whites.
Roll rack in bread crumb mixture to coat entirely.
4. Heat oil in large ovenproof non stick sauté pan over medium-high heat.
Add veal and sear 5 minutes, or until one side is nicely browned.
Turn and sear other side 3 minutes.
Remove to preheated oven and roast about 1 hour, 15 minutes for medium rare; instant- read thermometer inserted in thickest part of meat should read 140- 145°F. (62°C)
Remove from oven and allow to rest 10 minutes before slicing.
Nutrition data per serving:
Calories 730 (56 percent from fat); 45. 3 g fat (sat 15.8 g, mono 18.7 g, poly 4.3 g); protein 70 g; carbohydrates 6 g; fibre .51 g; cholesterol 312 mg; sodium 472 mg; calcium 55 mg.
Recipe Source: Source: Lobel’s of New York
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Tags: heat oven, beaten egg, preheated oven, how to roast rack of veal, sauté pan, veal rack
Veal Au Naturel
Preparation and Cooking time: 10 minutes
Degree of Difficulty: Simple
Serves 4
Ingredients
4 Veal Rib Eye Slices
3 oz sweet butter or oil 90ml
1 8 oz can beef broth
juice of one lemon (fresh only)
Directions
Place each slice between 2 sheets of waxed paper.
Pound with flat side of mallet to about 1/16 inch thickness.
Brown slices in oil until lightly brown.
Drain oil.
Add beef broth and reduce slightly.
Squeeze in lemon juice and serve.
Recipe Source: (Selected Fancy Veal Recipes)
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Rib Eye Roast with Herbed Mousseline
Preparation time: 30 minutes
Cooking time: 1 hour 25 minutes to 1 hour 40 minutes
Serves 6 – 8
Ingredients
2½-3 lbs Veal Rib Eye Roast 1.25-1.5Kg
¼ cup each of whipping and water 60ml each
2 tablespoons finely chopped parsley 30ml
1 tablespoon each finely chopped rosemary and sage leaves 15ml each
to taste: salt and pepper
1 teaspoon oil 5ml
½ cup each finely chopped carrot and zucchini 125ml each
1 tablespoon minced onion 15ml
2 tablespoons Madeira wine 30ml
4 teaspoons cornstarch 20ml
½ cup each beef broth and water 125ml each
Directions
Trim Veal Rib Eye Roast; reserve 6 oz lean meat trimmings.
Butterfly the veal roast by cutting horizontally through the center (parallel to the surface of the meat) the length and width of the roast.
Do not cut through the opposite side.
Meat should lay flat.
Place reserved 6 oz (180g) meat trimmings, whipping cream and ¼ cup water in food processor bowl fitted with steel blade and process until light and creamy; reserve.
Combine parsley, rosemary, sage, salt and pepper; sprinkle evenly over cut side of veal. Spread reserved veal mousseline over herbs to within ½” (1.2cm) of edges.
Starting with long side, roll roast jelly roll-fashion to enclose mousseline.
Tie roast securing with string at 1″ (2.5cm) intervals.
Place roast, seam side down, on rack in an open roasting pan.
Insert meat thermometer so bulb is centered in the thickest part of veal but not in mousseline.
Do not add water.
Do not cover.
Roast in 325ºF (162ºC) (slow) oven to medium.
Allow approximately 22-26 minutes per pound.
Do not overcook.
Remove roast when meat thermometer registers 155ºF.
Allow roast to “stand” 15 minutes in a warm place before carving.
Roasts continue to rise about 5ºF in temperature to reach 160ºF for medium.
Meanwhile remove the drippings from roasting pan and add enough water to measure 1 cup; reserve.
Heat oil in roasting pan over medium heat.
Add carrot, zucchini and onion; cook and stir 8 minutes.
Combine wine and cornstarch; reserve.
Add reserved pan drippings, reserved cornstarch mixture, beef broth and ½ cup water to vegetable mixture.
Increase heat to high and boil 1 minute, stirring constantly.
Carve into slices and serve with vegetable sauce.
Note: A Veal Rib Eye Roast will yield three 3oz cooked, trimmed servings per pound.
A Boneless Veal Loin Roast may be substituted.
Recipe Source (Todays Veal Pamphlet)
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Veal 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: water drain, bacon slices, bunch fresh arugula, Open vealGlazed Rack of Veal
Serves 3-5
Ingredients
5 bone Rack of Veal
to taste: salt and pepper
¾ cup white wine 200ml
Mirepoix of Vegetables (diced carrots, onions, and celery)
Maple Whiskey Sauce
Bouquetiere of Vegetable
¾ cup veal jus 200ml
Ingredients for Maple Whiskey Sauce
250 ml sugar (1 cup)
200 ml maple syrup (¾ cup)
50 ml water ( 2 oz )
1 tablespoon cornstarch (15ml) diluted in a little water
4 tablespoons whiskey 60ml
½ cup toasted walnut pieces 125ml
Directions for Maple Whiskey Sauce
In a small saucepot bring sugar, water, and maple syrup to a boil.
Remove from heat and whisk in cornstarch.
Place back on heat and while whisking continuously, bring to a boil.
Remove from heat when slightly thickened.
Stir in whiskey and toasted walnuts.
Remove from heat and allow to cool.
Directions
French clean the rack.
Lightly salt and pepper the meat and place in a oiled roasting pan.
Cook in a 175ºC (350ºF) oven for 1¼-1½ hours.
After ½ hour add 300g of the Mirepoix of vegetables.
Allow to roast slowly.
15-20 minutes before the veal rack is finished begin brushing with Maple Whiskey sauce.
When meat is glazed and cooked remove to heated platter.
Deglaze the pan with white wine and veal jus.
Reduce by half.
Strain and set aside.
Slice the veal in between the bones, into 5 pieces.
Arrange on a warmed silver platter with bouquetiere of vegetables.
Serve jus on the side in a sauce boat.
Recipe source: (Banff Park Lodge)
Tags: toasted walnuts, roasting pan, pieces 125ml directions, roast, cup toasted walnut
Veal Cookbook Guide
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