Veal Recipes

Archive for the ‘roast’ Category

Ingredients
4 lb. veal roast (preferably sirloin) 2kg
3 tablespoons oil
2 tablespoons  Worcestershire sauce
salt and pepper to taste
1 small bottle of Coca Cola
14 oz. chili sauce

Directions
Score roast, rub with salt and pepper.
Sear in oil on all sides. Remove from pan and drain off all oil.
Place roast on foil lined pan and pour coke and chili sauce over it.
Then sprinkle Worcestershire sauce over it.
Cover loosely with foil and bake at 350 degrees F ( 175 C) for about 3 hours.

Ingredients
3 lbs. cracked, chopped veal bones
5 1/2 lbs. boneless rump of veal, tied with string
salt and freshly ground pepper to taste
1 cup chopped onion
1 cup diced carrot
1/2 cup diced celery
4 cloves garlic, crushed
1 bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
5 tablespoons Calvados (Apple Brandy)
1 cup dry white wine
1lb. mushrooms, thinly sliced
4 cups heavy cream

Directions
Preheat the oven to 425 degrees F.

Arrange the bones in one layer in a baking dish (an oval dish measuring 10 x 16 inches is suitable).
Place in the oven and bake forty-five minutes. Stir the bones.

Sprinkle the rump of veal with salt and pepper and arrange on the bones.
Continue baking forty-five minutes.
Remove the roast and keep warm.
Scatter the onion, carrot, celery, garlic, bay leaf, and thyme over the bones.

Return the rump to the dish, browned side down, on top of the bones.
Cover closely with foil and return to the oven.

Bake two hours, basting occasionally.
Remove the foil and continue cooking, basting often, fifteen minutes. Remove from the oven.

Transfer the roast to a warm place and cut away and discard the string.
Cover veal with foil until ready to carve.

Remove and discard the bones Place the pan on the stove and reduce the sauce over high heat to about one-third of the original volume.
Add 4 tablespoons of Calvados and the wine.
Add the juices that may have accumulated around the roast as it stands.

Strain the sauce into a skillet using a fine sieve, preferably the sort known in French as a chinois.
Using the back of a wooden spoon, extract as much liquid from the vegetable solids as possible.

Add the mushrooms and cook 15 minutes.

Add the cream and cook down over high heat, stirring often from the bottom.
Cook about twenty minutes, or until sauce is a bit syrupy.
When ready, there should be about five cups of sauce. Add the remaining tablespoon of Calvados.

Slice the roast and serve with the hot sauce.

Serve with Carrots Vichy

Recipes Source

Veal Cookery click on link or image to buy

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

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)

6 or more servings

Ingredients
1 trussed, 31/2-lb boneless rump veal roast, bones reserved
salt and freshly ground pepper to taste
4 tablespoons butter
2 medium onions, about 1/4 lb. peeled
2 carrots, about 1/4 lb. scraped and cut into thin rounds
1 clove garlic, peeled
1 bay leaf
6 sprigs fresh thyme or 1 tea spoon dried
6 sprigs fresh tarragon or 1 tea spoon dried
1 cup heavy cream
1 tablespoon chopped fresh tarragon or 1 teaspoon dried

Directions
Preheat the oven to 350 degrees F.

Sprinkle the mast with salt and pepper. Heat half the butter in a heavy skillet and, when it is hot, add the meat. Turn the meat in the butter to brown it lightly on all sides.

Slice the onions and scatter the slices around the meat. Add the carrot rounds, garlic, bay leaf, and thyme. Scatter the bones around the veal. Place the meat in the oven and bake thirty minutes. Turn the meat, cover loosely with foil, and bake forty-five minute’s longer.

Turn the meat once more and add the tarragon sprigs to the skillet. Cover loosely with foil and bake forty-five minutes longer.

Remove the mast and discard the bones. Add the cream to the skillet and place it on the stove. Stir to dissolve the brown particles that cling to the bottom and sides of the skillet. If dried tarragon is used, add one teaspoon. Simmer five minutes and put the sauce through a fine sieve. If fresh tarragon is available, add it now. Do not add dried tarragon to the sauce after it is put through a sieve. When ready to serve, bring the sauce to the boil and swirl in the remaining butter. Slice the veal and serve with the sauce.

Serve with Carrots Vichy

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

Preparation time: 10 minutes
Cooking time: 70 minutes
Servings: 4
Preparation: simple

Ingredients
2½lb shoulder or leg roast 1.2 kg
2 tablespoons olive oil 30ml
Salt and pepper to taste
¼ teaspoon ground ginger
1 medium onion sliced
2 grated carrots
4 oz maple syrup 100 ml
4 oz orange juice 100 ml
4 oz Demi Glace sauce mix (sold in an envelope) 100 ml

Directions
Preheat oven 93°C (200°F)
In a skillet heat oil and sear the milk-fed veal roast on its entire surface.

Searing, seals in the meat’s juices by cooking it quickly under a high heat.
Briefly remove the roast and put aside.
In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup.
Return the roast to the skillet.
Lightly baste the roast with the surrounding vegetables and liquid.
Cover and cook for 60 minutes on low heat.

The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F).

Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes).
Remove roast and keep warm in the preheated oven.

In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture.
Slightly reduce the sauce. (about 5 minutes)

This delicious Maple flavoured sauce is now ready to pour over the veal roast when serving.
Serve with fresh vegetables and potatoes caramelized using maple syrup.
· Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food.

Variations· Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes.

• For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose less weight.
• Cooking the roast at this temperature will require an additional 15 minutes.

Recipe Source: (Veau de lait du Québec) adapted for Veal  Recipe Show by Chef Nancy

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.