Veal Recipes

Archive for the ‘roast’ Category

Serves 4.

Ingredients
4 French-cut veal chops (about 12oz – 375g each), 1¼ inches thick
1 tablespoon Dijon mustard
1 tablespoon chopped fresh lemon thyme
salt and cracked black pepper
2 tablespoons olive oil

Lemon olive salsa:
1/3 cup chopped parsley
2 tablespoons capers
1 clove garlic, peeled
1 teaspoon grated lemon rind
3 anchovy fillets
2 tablespoons fresh breadcrumbs
1/2 cup olive oil
1 tablespoon lemon juice
¼ cup chopped green olives
salt and freshly ground pepper

Directions
Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with salt and cracked pepper.

Preheat oven to 450 F (230 C).
Heat oil in a large ovenproof skillet over medium-high heat.
Sear chops for 2 minutes per side.

Transfer skillet to oven and roast chops for 10-12 minutes or until chops are just pink inside.
Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor.
Process until finely chopped.
Add oil and lemon juice and process until just combined.
Remove from food processor and stir in chopped olives, salt and pepper.

Serve veal chops with salsa and a mushroom risotto.

Recipe Source: Lucy Waverman’s from Globe Life

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

Roasts are easy to prepare and always impressive, and since veal is truly one of the most elegant meats you can serve, this dish is an extra-special treat worthy of your finest holiday menu. Order this particular cut ahead of time from the butcher. It won’t be cheap, but it will be delicious. It is the same shin from which your butcher cuts veal Osso Bucco. This time he does not need to cut it. You will buy the whole shin.”

5 servings

Ingredients
1 veal shin (bone in)
8 juniper berries
2 teaspoons chopped fresh rosemary
salt and white pepper
1 glass dry white wine
2 tablespoons extra virgin olive oil
2 tablespoons. butter
1 cup chicken, veal or beef stock

Directions
Season both sides of the veal shin liberally with salt and pepper.
Heat the oil and butter in a frying pan.
Add the veal, the juniper berries and the rosemary and cook on one side until brown.
Then turn over and brown on the other side.
Transfer veal to a deep roasting dish and keep cooking on the burner, not the oven.
Add the white wine, cook for some minutes on both sides until the wine evaporates.
Cover with a lid or aluminum foil, adding some stock constantly (every 15 minutes) until you use all of it. Keep on cooking the shin until it is tender and looks done (two and a half hours).
You should be able to detach the bone from the meat easily when it is ready.

Slice the veal shin and serve with roasted potatoes sprinkled with rosemary and salt.

Serves 6

Veal Sirloin is sometimes referred to as veal rump,  but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes.

For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash.

Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.”

Ingredients
- veal
3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin )
3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper
1 tablespoon (15 ml) olive oil
2 tablespoons  (25 ml) butter
1 cup (250 ml) chicken stock ( can use beef stock instead)
4 cloves garlic, peeled and halved

- braised vegetables
3 carrots, peeled and cut into 2 inch (5 cm) lengths
3 parsnips, peeled and cut into 2 inch (5 cm) lengths
1 lb mini potatoes (500 g)
3 cups (750 ml) chicken stock  (or beef stock)
2 white turnips, peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut lengthwise through the root
12 stalks asparagus, tough ends trimmed

Directions
Preheat oven to 400°F (200°C).
Cover meat with rosemary sprigs, tucking them inside strings if possible.
Season with salt and pepper.

Heat oil and butter in a large skillet over high heat until sizzling.
Add veal and brown on all sides, about 1-2 minutes per side.
Remove veal and place in a roasting pan.
Add stock and garlic to skillet, scraping up all the bits on the base.
Bring to boil.
Pour hot stock into the roasting pan.

Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ).

While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil.
Reduce heat and simmer for 10 minutes or until slightly softened.
Add turnips and leeks and simmer for 7-8 minutes.
Add asparagus and cook for 5 minutes more or until all vegetables are cooked through.
Reserve vegetables and cooking liquid and reheat when needed.

Remove roasting pan from oven, remove veal and let rest for 10 minutes.
Place pan over burner and add 1 cup (250 ml) reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan.
Simmer 2 minutes to intensify flavours.

Slice veal into ½ inch (1-cm) slices.

Serve with the braised vegetables and some of the sauce.

Recipe Source: slight adaption of a recipe from FOOD & DRINK EARLY SUMMER 2009

Serves 6-8

Ingredients
2 lb veal boneless shoulder roast or  inside round roast 1 kg  ( we used shoulder roast as less expensive )
1 tablespoon olive oil 15 ml
salt and freshly ground pepper
1 cup low-fat, low-salt chicken stock 250 ml

Stuffing
1 Granny Smith apple, diced
½ cup dried apricots, cut into small pieces 125 ml
¼ cup dried cranberries 60 ml
¼ cup roasted pistachios 60 ml
2 teaspoons curry powder 10 ml
1 teaspoon mustard seed 5 ml

Directions
Preheat oven to 135°C (275°F).
Cut open and flatten the roast with a smooth mallet.
In a bowl, mix together the diced apple, dried apricots, dried cranberries, pistachios, curry powder and mustard seed.
Spoon the fruit mixture into the centre of the meat, bring the sides up and tie tightly with 4-5  pieces of string.
Toss any remaining fruit  mixture into the bottom of the roasting pan.
In a nonstick frying pan, heat the oil on high heat.
Season the roast with salt and pepper, then brown it on all sides for about 5 minutes.
Lay the roast in a shallow roasting pan and cover with  lid.
Continue cooking in the oven for about 60 minutes or until a thermometer in the middle of the meat reads 60°C (140°F).
Remove from oven,  keep covered and let rest for 5-10 minutes.
In the meantime, add a little chicken stock to the cooking juices.
Slice the veal roast into about 8 pieces and serve on a bed of steamed green beans and we also used pureed potatoes.
Pour cooking juices over the  finished roast.

Ingredients
2 lb veal roast from leg or shoulder 1 kg
1 tablespoon butter 15 ml
1 tablespoon canola oil 15 ml
1 each: celery stalk, carrot, small onion, chopped
2/3 cup white wine or beef broth 150 ml
1 teaspoon peppercorns 5 ml
salt to taste
1 cup country-style 15% cream 250 ml
20 green olives
10 mushrooms, minced
1 clove of garlic, minced
3 tablespoons fresh parsley, chopped 45 ml

Directions
In a casserole, lightly brown the boneless roast of veal in a butter-oil mixture.
Lightly brown the celery, carrots and onion in the casserole for 4-5 minutes.
Place the roast on the vegetables.
Add the wine, cover and bake at 135°C (275°F) for 1 hour.
Remove roast and keep warm.
Strain the cooking juice through a sieve.
Return juice to the casserole.
Add cream, olives and mushrooms.
Cook over medium heat for 5 minutes.
Add garlic and parsley.
Slice the roast and cover with sauce.

Cooking time 45-60 minutes

Ingredients
1  (1 ½ lb) veal outside round roast 750 g
1 tablespoon oil 15ml
salt and freshly ground pepper
6oz pancetta or bacon cut in 5 mm (¼ in) strips 150 g
1 red onion, diced
1 clove of garlic
2 red peppers, cut in 2.5 cm (1 in) strips
6 dried tomatoes
2 teaspoons ground cumin 10ml
1 teaspoon ground coriander 5ml
1 teaspoon fennel seeds 5ml
1 cup orange juice 250ml
1 large piece of orange zest, orange part only

Directions
Preheat oven to 135°C (275°F).
In a large casserole, heat oil at moderately high heat and brown the veal roast on all sides.
Season with salt and pepper during cooking.
Set roast aside on large platter and discard cooking fat.
Set the casserole back onto the heat and brown the pancetta, stirring continuously for 5 minutes.
Toss in the onion, garlic, peppers, dried tomatoes and spices, and continue cooking for a few minutes.
Add the juice and the strip of orange zest.
Season with salt and pepper and put the roast back into the casserole.
Bring to the boil, cover and place in oven.
Continue cooking for 35-45 minutes.
Remove from oven and let rest for 10 minutes.
Carve the roast into generous slices and serve with polenta seasoned with Parmesan cheese and steamed rapini.

serves 6

Ingredients
1 ½ lb of veal sirloin or filet (750g)
2 tablespoons small rosemary sprigs
salt and freshly ground pepper freshly ground
1 tablespoon olive oil
2 tablespoons butter
1 cup beef or chicken stock
4 cloves garlic, peeled

Braised Vegetables:
3 carrots peeled and cut into two inch lengths (5cm)
2 cups of chicken stock
2 white turnips, peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut length wise through the root

Directions
Preheat oven to 400°F ( 205°C)
Cover meat with Rosemary sprigs.
Season with salt and pepper to taste.
Heat oil and butter in a large skillet over high heat until sizzling.
Add veal and brown on all sides about 1-2 minutes per side.
Remove veal and place in roasting pan.
Discard fat from skillet; add stock and garlic, scraping up all the browned bits in the pan.
Bring to boil.
Pour hot stock into roasting pan.
Place pan in oven and roast for 12-15 minutes or until medium rare.
While veal is roasting, place carrots into the pot of cold chicken
stock over heat and bring to the boil.
Reduce heat to medium-low and simmer for 5 minutes or until slightly softened.
Add turnips and leeks and simmer for 7-8 minutes longer or until cooked through.
Reserve vegetables and cooking liquid and reheat when needed.

Remove roasting pan from the oven and let veal rest for 10 minutes.
Place pan over burner and add 1 cup of reserved liquid.
Bring to the boil stirring up the browned bits from the bottom of the pan.
Simmer 2 minutes to intensify flavours.
Cut veal into ½ inch slices (1.27cm)
Served with braised vegetables and sauce.

Suggested addition: a serving creamy potato puree

Recipe Source: adapted from The Globe and Mail

serves 4

Ingredients
cooking spray
2 tablespoons all-purpose flour
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 pound veal shoulder roast, cubed
20 medium baby carrots
1 large onion(s), finely chopped
2 cloves garlic, minced
1/8 teaspoon ground sage, or more to taste
OR
1 teaspoon fresh chopped sage
1/4 teaspoon dried oregano, crushed
1/2 cup canned beef broth
1 can (14 1/2 oz) diced tomatoes

Directions
Coat a 12-inch nonstick skillet with cooking spray.
Combine flour, salt and pepper on a plate; dust veal with flour mixture.
Brown veal in skillet, about 3 – 5 minutes per side.
Place carrots in a 4- to 5-quart slow cooker.
Place veal over carrots. Coat skillet with additional cooking spray.
Add onion and garlic and saute over medium heat for 5 minutes; add to slow cooker.
Add sage and oregano to slow cooker.
Pour beef broth into skillet and scrape up any browned bits; add broth to slow cooker.
Add un-drained tomatoes to slow cooker. Cover and cook on low heat for 7 – 8 hours.

Recipe Source Kalob, Kansas City, Missouri USA

serves 8-10

Ingredients

veal pot roast, about 3-4 lbs (1.5-2kg)
2 tablespoons vegetable oil
salt and pepper
3 medium carrots, sliced
2 medium onions, cut in quarters
4 stalks celery, cut in 1-inch chunks
¼ cup water
3 tablespoons butter
3 tablespoons plain flour
1/3 cup white wine

Directions

Brown the veal on all sides in the oil in a large skillet.
Season to taste with salt and pepper.
Put the vegetables into the crock pot; place veal roast on top.
Pour the water into the skillet and scrape the bottom.
Cook over a low heat for one minute, then pour over the veal roast.
Cover and cook on the LOW for 8-10 hours.
Remove the meat and the vegetables from the crock pot and keep warm.
Melt the butter in a saucepan and stir in the flour.
Cook over a low heat until smooth and bubbly.
Add the liquid from the crock pot; stirring constantly, cook until thick and smooth.
Add the wine and cook for 2 minutes longer.
Season to taste with salt and pepper then pour over the veal roast.