Veal Recipes

Archive for the ‘shoulder’ Category

4 servings

Ingredients
1-1/4 lb veal shoulder roast 600g
2 slices of bacon
2 tablespoons chopped parsley
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 teaspoon salt
2 teaspoons red wine vinegar
1/8 teaspoon black pepper
1 teaspoon rosemary
1/2 teaspoon marjoram
2 cloves garlic, minced
1/4 teaspoon thyme
2 cups water
1/2 lb small white onions, peeled 225g
1/2 cup dry red wine
1/2 lb round small mushrooms 225g

Directions
Wash veal shoulder roast, dry with paper towel.
Cut veal shoulder into bite size cubes.
Mix together the flour, salt, and black pepper in a bowl.
Coat veal shoulder cubes with flour mixture.
Sear bacon in crock pot over high heat until done.
Chop cooked bacon using knife and then set aside.
Reserve bacon drippings; grease.

Lower heat to medium.
Cook garlic for 20 seconds in the crock pot with the bacon drippings.
Add veal shoulder cubes and brown all sides.

Stir in parsley, rosemary, thyme, marjoram, tomato paste, wine, vinegar, and 1-1/2 cups of water, cook 1 minute.

Add the onions. Bring to a boil.
Add more herbs; fresh sprig of thyme.

Turn heat down on low, cover, and simmer for 40 minutes.
Add mushrooms, bacon and remaining 1/2 cup water, mushrooms and crumbled bacon.
Cover, simmer another 20 minutes.
Remove from heat.

Top with more fresh herbs while serving, if desired.

Recipe Source: From eHOw

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.
For the veal in this recipe, we use cubed milk fed veal heal, but you could many other veal cuts such as shoulder or loin.
We used colourful vegetables to make this dish more attractive.

Ingredients
1 lb veal, cut into 1-inch (2.5 cm) cubes 454 g
10 tablespoons extra-virgin olive oil plus more for grilling 150 ml
¼ cup red wine vinegar 60ml
5 garlic cloves, smashed and peeled
4 leafy sprigs fresh thyme
2 large eggs, room temperature
1 medium leek (white and light green parts only), trimmed
salt, freshly ground
black pepper, freshly ground
orange pepper
yellow pepper
red pepper
red onion
large tomato slice for garnish

Directions
- Marinate Veal
In a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous amount of freshly ground pepper.
Add veal and toss to coat.
Marinate, covered and chilled, for 1 hour.

- Leek Sauce
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 ¼ inch (1cm) 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 such a salad ).

- Veal Shish Kabob

Heat barbecue or grill to medium-high.
Remove veal from marinade and thread onto skewers.
Alternate with the different coloured  peppers and  red onion.
Brush grill with oil.
Cook, turning frequently, 10 minutes for medium-rare.

Serve with tomato slices and leek sauce.

We made a side dish of new red potatoes, which were covered covered in sour cream and sprinkled with fresh dill. You could also make a baked potato on the barbecue if new potatoes are not in season.

Preparation: 10 min
Cook: 50 min
Easy Recipe
Serves 4 – 6

Ingredients
1 lb veal, boneless veal shoulder, cut in bite-size pieces (spezzato) (450g)
1 lb fresh mushrooms, porcini if you have them, cleaned and cut in large pieces. (450g)
You can also use ½ cup dried mushrooms, soaked for ½ hour.
1 small onion, chopped
1 clove of garlic, peeled and crushed
1 cup white wine
2 tablespoons unsalted butter
2 tablespoons good olive oil
Italian parsley, chopped for garnish (optional)
salt & pepper to taste

Directions

In saucepan on medium heat, sauté the onion and garlic until transparent.
Reduce heat, add the veal pieces, lightly brown stirring regularly.
Add the white wine, cover, cook on low heat for about 20 minutes (the liquid should just be bubbling).
Add the mushroom pieces, salt and pepper, and cook, covered for another 20 minutes.
You can add a bit of chicken or beef broth here if too dry, or allow to reduce if too wet (some mushrooms have a lot of water in them) until sauce is desired consistency.

Serve with polenta or fresh pasta like fettucine or tagliatelle.

Reserve a cup of the pasta cooking water to moisten the pasta if dish, when served, is too dry.
Garnish with fresh chopped parley, if desired.

Makes 8 miniature burgers

Ingredients

- Burger
1½ Ibs (750 g) ground veal shoulder
¼ cup (50 ml) chopped basil
¼ cup (125 ml) finely diced shallots
2 cloves garlic, chopped
3 tablespoons (45 ml) Dijon mustard
1 tablespoon (15 ml) cracked black pepper
2 teaspoons (10 ml) truffle oil
2 teaspoons (10 ml) Kosher salt

- Garnish
2 teaspoons (10 ml) olive oil
8 shiitake mushrooms, stemmed and sliced
salt and freshly ground pepper
3 tablespoons (45 ml) mayonnaise
1 avocado, diced
2 green onions, chopped
8 miniature bagels
8 slices raclette or Gruyere cheese
8 pieces of leaf lettuce
2 hot house tomatoes, sliced

Directions
Combine ground veal, basil, shallots, garlic, mustard, black pepper, truffle oil and salt in a bowl and gently mix by hand to combine.
Form 8 small patties, about 1 inch (2.5 cm) thick and 2% inches (6 cm) in diameter.

Pre-heat grill.

Heat olive oil in a small skillet over medium- high heat and quickly saute mushrooms until cooked.
Season with salt and pepper.

Combine mayonnaise, avocado and green onion in a bowl and mix together.

Place burgers on grill and cook approximately 3 – 4 minutes per side or until done to your desired amount.
Place bagels on grill. Place cheese on burger and keep warm just until the cheese begins to melt.

Place a piece of lettuce on the bagel, add avocado mayonnaise and a slice of tomato.
Arrange burger on top and finish with sauteed shiitake mushrooms.
Repeat with remaining burgers.

Source:  BJ Peter Eggel: Chef, The Breaclalhalle Inn, Fergus Ontario Canada

Ingredients
2 lbs boneless veal shoulder ( 1kg) — cut into 1″ cubes (2.5cm)
¼ cup water
¼ sherry
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon artificial sweetener

Directions
Brown veal in non stick skillet.
Mix remaining ingredients in crock pot.
Stir in veal.
Cover and cook on LOW setting for 4-6 hours.

Serves 4 – 6
 
Eggs also come in handy to enrich a sauce, as in this classic stew.
The yolks are beaten with cream and then mixed with a ladleful of the sauce.
The mixture is then added to the rest of the sauce and reheated gently until the sauce thickens to a velvety texture.

Ingredients
1kg boneless shoulder of veal (2.2lb)
1 litre veal or chicken stock ( 2 pints)
zest and juice of 1½ lemons
2 rosemary sprigs
2 bay leaves
½ teaspoon white peppercorns
½ teaspoon coriander seeds
2 large carrots, peeled and chopped
2 leeks, trimmed and chopped
3 sticks of celery, chopped
1 head of garlic, halved
250g chestnut mushrooms, sliced ( ½ lb )
2 large egg yolks
200ml double cream ( a cup)
1-2 teaspoon dijon mustard
large handful of flat-leaf parsley, chopped
sea salt and freshly ground black pepper

Directions
1 Pour the stock into a large pan.
Add 2 strips of lemon zest and the juice of 1 lemon to the stock.
Stir in the herbs, spices and all the vegetables (apart from the mushrooms) and bring to the boil.
Reduce the heat and simmer uncovered for 10 minutes.
 
2 Trim any excess fat from the veal and cut into 5cm chunks.
Add the veal and mushrooms to the pan, return to a simmer and cook gently for 1-1½ hours, until the meat is tender.
Strain the liquid through a sieve into a clean pan.
 
3 Skim off any fat from the liquid. If you have more than 400ml, reduce rapidly by boiling, then leave to cool for 5 minutes.
Pick out the zest, garlic, rosemary and bay leaves.
Put the meat and vegetables in an ovenproof dish and keep warm in a low oven covered with foil.
 
4 Mix the egg yolks and cream together in a jug.
Add a ladleful of sauce, mix well then gradually stir this mixture into the rest of the sauce.
Reheat gently, stirring continually, until the yolks have thickened the sauce to the consistency of double cream.
Do not boil or the eggs will scramble.
 
5 Adjust the flavour of the sauce with mustard, lemon juice and seasoning to taste.
Stir through half of the parsley, then pour the sauce over the meat and vegetables.
Finely grate a little lemon zest over the top and sprinkle with the remaining parsley.
Serve with buttered boiled potatoes or tagliatelle.

From The UK Times
February 23, 2008
adapted from recipe by Gordon Ramsay

Ingredients
300 grams of veal shoulder, cut into thin strips
2 cloves of garlic, finely diced
1 tablespoon of grated ginger
1 large (organic) red pepper, chopped
1 large (organic) onion, chopped
sesame oil
low-sodium soy sauce
ground pepperoncino, or Tabasco sauce
salt + pepper to taste
steamed white rice

Directions
A simple delicious dish for when you don’t have a lot of time.
Mix the ginger, garlic, 1-2 tablespoons sesame oil and veal/beef in a bowl so the meat is marinated.
Leave to chill in the fridge for 10 minutes.
Heat a frying pan and add 1-2 sesame oil when the frying pan surface is hot.
Add the onions and fry these until the onions soften and become transparent.
Add the marinated veal strips, along with the garlic and ginger into the sautéed onions in the pan.
Cook over high heat and stir often until the meat browns.
Add chopped pepper, a dash or two of the soy sauce, sprinkle with pepper and the ground pepperoncino or Tabasco sauce.
Serve with steamed white rice.

Recipe source: opensourcefood.com

Ingredients
1 kg boneless veal shoulder
2 carrots
2 sticks celery
1 onion
3 cloves garlic
2 bay leaves
a few sage and thyme leaves
2 cloves
4 peppercorns
handful of parsley
1 bottle white wine
3 anchovies in salt, filleted (ie, 6 filets)
3 eggs
1 tin tuna (get a line-caught fillet; it’s no more expensive)
extra virgin olive oil – about a cupful
2 lemons
handful of pickled capers
vinegar (can use the vinegar from the caper jar, but you can also use white wine or balsamic vinegar.)

Directions
Marinate the meat in the wine, stock vegetables, herbs, spices, garlic and one of the anchovies overnight or all day.
Turn the meat occasionally, so that it all gets marinated.
Simmer the veal gently in the marinade – initially topped up with water to cover the meat – for one and a half hours.
Leave the meat to cool, and strain the stock.
While the meat is cooking, hard boil the eggs, cool them under the tap and extract the yolks.
Discard the whites for some other purpose.
Blend the oil, egg yolks, tuna, remaining anchovies, the juice of one lemon and the capers until the sauce is creamy.
Add some stock to the sauce until you are happy with the consistency.
Taste the sauce and add vinegar or more lemon, oil or some seasoning according to your taste.
Slice the cooled veal thinly and arrange on plates or one large serving platter.
There should only be one layer of meat.
Pour the sauce all over the veal, and garnish with slices of lemon and capers, and some fresh parsley if you feel like it.

Vitello Tonnato tastes even better after chilling in the fridge over night.

Recipe Source: french-news.com

Serves 4

Ingredients
2 Veal Shoulder Steaks, about 1 pound each 500g
2 small onions, quartered
1 large clove garlic, cut in thin slivers
¼ cup dry white wine 1ml
¾ teaspoon dried basil, crushed 3ml
¾ teaspoon salt 3ml
¼ teaspoon dried thyme, crushed 1ml
⅛ teaspoon pepper
1 medium red bell pepper, cut into 1inch squares 2.5cm
2 tablespoons thinly sliced ripe olives 30ml
1 tablespoon finely chopped fresh parsley 15ml

Directions
Preheat oven to 325°F. (160°C)
Place veal steaks in single layer in a 13 x 9-inch baking pan. 33cm X 23cm
Arrange onions around veal.
Add garlic, placing some slivers on veal; add wine.
Sprinkle basil, salt, thyme and pepper over all.
Cover tightly with aluminium foil and bake 45 minutes.
Carefully remove foil and add red peppers to pan.
Cover and continue baking 45 minutes to 1 hour or until veal is tender.
Sprinkle with olives and parsley and serve.

Recipe Source New York Beef Industry Council

Serves 4
Total preparation and cooking time: ½ hour (marinade 2 or more hours prior to cooking)

Ingredients
2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml

Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml

Directions
1. Combine marinade ingredients; reserve ½ cup. 125ml
Place veal steaks and remaining marinade in plastic bag; turn to coat.
Close bag securely and marinate in refrigerator 2 hours or overnight.

2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to two hours.

3. Meanwhile soak four 10″ bamboo skewers (25cm) in water 10 minutes; drain.
Remove vegetables; reserve marinade. Thread onto skewers.
Remove veal from marinade; discard marinade.
Place veal and vegetables on grid over medium, ash-covered coals.
Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender, turning veal once and vegetables occasionally.

4. Remove vegetables from skewers; return to reserved marinade.
Add olives, toss to coat.
Trim fat from veal; remove bones.
Carve veal crosswise into thin slices; serve with vegetables.

Recipe Source Michigan Veal Committee