Veal Recipes

Archive for the ‘ribs’ Category

Serves 6

Ingredients
Veal:
Grated zest of 6 lemons
1 cup olive oil
¼ cup Spanish paprika
1 tablespoon ground coriander
1 tablespoon chopped ginger
4 cloves of garlic
15 dried prunes
2 sprigs of thyme
Dash of sansho pepper (optional; available in Asian supermarkets)
2 7-rib whole racks of veal (ask your butcher to prepare the racks for a crown roast, reserving scraps for stuffing)
Salt and freshly ground pepper
1 large onion

Forcemeat:
3 egg whites
2 whole eggs
2 lbs. veal trimmings from rack (coarse-ground from butcher) 1kg
1 lb fresh black-trumpet mushrooms, stems removed, torn into large pieces 454g
1½lb bay scallops 700g
Salt and freshly ground pepper
20 small parsnips, peeled, thin ends trimmed

Sauce:
½ cup white wine
½ cup grapefruit juice
1 cup prune juice
2 cups chicken broth
1½ teaspoons chopped Thai basil (regular basil or tarragon can be substituted)
1 stick unsalted butter, cubed
1 teaspoon sansho pepper

Directions
The day before cooking, prepare the rub for the veal.
Put the lemon zest, oil, spices, garlic, ginger, prunes, and thyme in a blender, and purée until smooth.
Coat the veal entirely with the rub and set in the refrigerator, covered with plastic wrap, to marinate overnight.
Preheat oven to 350°F. (176°C)
Wipe excess rub from veal with a paper towel, and wrap bones in foil.
Generously season the meat with salt and pepper, place an onion in the center of the crown to keep a space for the stuffing, and set in a large roasting pan.
Roast in the oven for 1 hour or until the internal temperature of the meat reaches 110 °F (45°C)
Meanwhile, prepare the forcemeat: Combine the egg whites, eggs, and ground veal in a large bowl, then stir in the mushrooms and scallops.
Season to taste with sansho, salt, and pepper.
Set aside, covered, at room temperature.
Remove the roast from the oven.
Scrape the blackened pieces from the bottom of the pan with a spatula and discard. Surround the roast with parsnips and a little of the remaining oil from the rub. Remove the onion from the center, and fill the crown with the stuffing. Increase the temperature to 425°F,(218°C) and return to the oven.

Continue cooking for another 45 minutes or until internal temperature of veal reaches 135°F (57°C) stirring the parsnips occasionally.
If the stuffing starts to brown, cover it with foil.
Set the veal on a large serving platter, and allow to rest for at least 15 minutes while the popovers cook.
Remove the parsnips, and keep warm.
Drain the fat from the roasting pan and deglaze, first with wine, then with grapefruit juice, then with prune juice, and finally with stock, allowing each addition to reduce by half before adding the next.
Remove from heat, stir in the basil and butter, and season with sansho pepper.
Pour into a sauce boat, and keep warm.

Recipe source ROCCO DISPIRITO of Union Pacific

Cooking time: 1 hr
Total Time: 4 hr plus overnight marinating
Serves: 6-8

Finding veal ribs isn’t always easy, but they’re so tender, they’re worth the search. Because they’re milder than beef ribs, the rich braising liquid here adds even more complexity while the nutty picada spooned in at the end imparts a sweet, earthy depth.

Ingredients
7 lbs Veal Ribs, trimmed, ribs cut between the bones 2.5kg
1¼ cups extra-virgin olive oil
40 thyme sprigs
25 large garlic cloves, smashed
2 large onions, finely chopped
2 large celery ribs, finely chopped
1 large carrot, finely chopped
1 red bell pepper, finely chopped
One 28 oz can peeled Italian tomatoes, drained and chopped 800g
Salt and freshly ground black pepper
All-purpose flour, for dusting
3 cups dry white wine
3 cups beef stock
3 bay leaves
2 teaspoons sweet paprika
½ teaspoon cayenne pepper
1 cup water
1½ cups pitted Spanish green olives
Catalan Picada — see below for instructions

Recipe for Catalan Picada -make ahead
Time: 15 min
Make about ¼ cup

Ingredients
3 tablespoons extra-virgin olive oil
Two ½-inch-thick baguette slices
6 roasted blanched almonds
6 roasted hazelnuts
1 large garlic clove
1 tablespoon water
2 tablespoons minced parsley

Directions
In a small skillet, heat 2 tablespoons of the olive oil until shimmering.
Add the bread and cook over high heat, turning until toasted; cut into small cubes.
Transfer the cubes to a mini food processor.
Add the almonds, hazelnuts and garlic and pulse until finely chopped.
Add the remaining 1 tablespoon of olive oil and the water and process to a paste.
Add the parsley and pulse to combine.

Directions
In a large roasting pan, toss the ribs with ½ cup of the oil and the thyme and garlic.
Refrigerate for at least 8 hours, or overnight.
Return the ribs to room temperature.
Reserve the garlic; discard the thyme.
Preheat the oven to 275°F (135°C)
In a very large, deep skillet, heat ¼ cup of the olive oil until shimmering.
Add the onions and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
Add the celery, carrot and bell pepper and cook until softened, about 5 minutes.
Add the reserved garlic and cook for 1 minute.
Add the chopped tomatoes, season with salt and pepper and cook over moderately high heat, stirring occasionally, until thickened, about 15 minutes.
Transfer the sauce to a bowl and rinse out and dry the skillet.
Add ¼ cup of the olive oil to the skillet and heat until shimmering.
Season half of the veal ribs with salt and pepper, then dust with flour, tapping off any excess.
Add the floured ribs to the skillet and cook over moderately high heat, turning occasionally, until browned all over.
Using tongs, transfer the ribs to the roasting pan.
Wipe out the skillet. Repeat with the remaining ¼ cup of olive oil and ribs.
Pour off all but 2 tablespoons of the fat in the skillet, add the wine and cook over moderate heat until reduced to 2 cups, 7 minutes.
Add the tomato sauce, stock, bay leaves, paprika and cayenne.
Bring to a boil and pour over the ribs.
Season generously with black pepper.
Add the water.
Cover the roasting pan tightly with foil and bring the ribs to a simmer over 2 burners.
Carefully transfer the pan to the lower third of the oven and bake for 2½ hours, or until the meat is falling-off-the-bone tender.

Preheat the broiler.
Using a slotted spoon, arrange the ribs on a large baking sheet.
Broil the ribs 8 inches from the heat, turning occasionally, until lightly browned.
Transfer the ribs to a platter and cover loosely with foil.

Stir the olives and the Catalan Picada into the braising sauce.
Set the roasting pan over 2 burners and boil the sauce over moderately high heat until the sauce is slightly reduced, about 10 minutes.
Discard the bay leaves.
Pour the sauce over the ribs and serve.

RecipeSopurce: Stanley Lobel for Food and Wine 2005

12 Servings

Ingredients
Veal Short Ribs 10lb (4.5kg)
Salt and pepper as needed
All-purpose flour 1 cup
Canola oil 1/2 cup
Diced onions 12 oz (360g)
Diced carrots 10 oz (300g)
Diced celery 4 oz (120g)
Chopped garlic 2 oz (60g
Dry white wine 2 cups
Veal stock 3 qt. (2.8L)
Bouquet Garni: (4 teaspoons dried thyme leaves, 4 black peppercorns, 2 bay leaves)
Salt 2 tablespoons
Pepper 2 teaspoons
Peeled turned new potatoes, parboiled 4 cups
Green beans, cut in half, parboiled 2 cups
Baby carrots, parboiled 2 cups
Baby turnips, parboiled 2 cups
Asparagus, parboiled 2 cups
Pearl onions, parboiled 2 cups
Button mushrooms 2 cups
Olive oil As Needed
Butter As Needed
Salt and pepper To taste

Directions
Sprinkle veal short ribs with salt and pepper.
Dredge lightly in flour. Brown on all sides in oil in large braising pan over medium heat.
Remove.
Sauté onions, carrots, celery and garlic in same pan until brown.

Deglaze pan with wine.
Add short ribs, stock, bouquet garni, salt and pepper; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 hours or until veal is very tender.
Remove short ribs to platter.
Strain braising liquid over ribs.

Combine vegetables.
On a per order basis, sauté 1 cup vegetables in oil and butter until golden brown.
Season with salt and pepper.

For each portion: Plate 3 veal short ribs (10 oz) with 1/3 cup potatoes and 1 cup sautéed vegetables. Sprinkle with 1 tsp chopped tarragon. Garnish with tarragon sprig.

Chopped fresh tarragon 1/4 cup
Tarragon sprig For garnish.

Recipe Source: Executive Chef Cathal Armstrong Washington DC

Preparation time: 15 minutes
Cooking time: 1¼ hours
Serves 4

Ingredients
2½-3 lb Veal Ribs 1.25-1.5Kg
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons light soy sauce 30ml
1 tablespoon honey 15ml
1 clove of garlic, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 7ml
Thinly sliced green onion tops

Directions
Combine ribs, 1½ cups (375ml) orange juice and the wine in a Dutch oven.
Bring to a boil.
Reduce to low heat.
Cover tightly and simmer for 45 minutes, turning ribs occasionally.
Combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in a small saucepan.
Dissolve the cornstarch with 1 tablespoon of cold water.
Add to the saucepan; mix well.
Bring to a boil over medium-high heat, stirring constantly.
Cook and stir 1 minute.
Remove from heat; set aside.
Remove ribs from liquid; let cool 15 minutes.
Place ribs on grid over medium coals.
Brush with glaze.
Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.
Or, broil 4″ (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes. Transfer to platter and sprinkle with green onion tops.

Recipe Source (Strauss – Veal Recipes Pamphlet)

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Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Serves 4

Ingredients
2½-3 lbs Veal Riblets 1.25-1.5Kg
well trimmed
2 cups orange juice, divided 500ml
½ cup dry white wine 125ml
2 tablespoons reduced-sodium soy sauce 30ml
1 tablespoon honey 15ml
1 garlic clove, minced
2 teaspoons grated fresh ginger 10ml
½ teaspoon shredded orange peel 2ml
1¼ teaspoons cornstarch 6ml
thinly sliced green onions, tops only

Directions
Combine Veal Riblets,
1½ cups of the orange juice and the wine in Dutch oven.
Bring to a boil.
Reduce heat to low.
Cover tightly and simmer 45 minutes, turning Riblets occasionally.
Meanwhile, combine remaining orange juice, soy sauce, honey, garlic, ginger and orange peel in small saucepan.
Dissolve cornstarch in 1 tablespoon (15ml) cold water.
Add to saucepan; mix well.
Bring to a boil over medium-high heat, stirring constantly.
Cook and stir 1 minutes.
Remove from heat; set aside.
Remove Riblets from liquid; let cool 15 minutes.
Place Riblets on grid over medium coals.
Brush with glaze.
Grill 12-14 minutes or until evenly browned, turning frequently and brushing with glaze.
Or, broil 4″ (5cm) from heat, turning frequently and brushing with glaze, about 12 minutes.
Transfer to platter and sprinkle with green onion.
Cut into serving-size portions.

Recipe source (Facts About Versatile Veal)