shoulder
Mediterranean Veal Steaks & Vegetables
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
Tags: mediterranean veal, reserve marinade, Recipe Source Michigan Veal Committee
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Braised Veal Steak with Vegetables
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 2
Ingredients
2 teaspoons vegetable oil 30ml
1 lb Veal Shoulder 500g or Blade Steak, ¾ ” to 1″ thick
to taste: salt and pepper
1 small onion, thinly sliced
¼ cup water 60ml
2 medium unpeeled red potatoes halved
¼ lb snow peas, strings removed 125g
Directions
Heat 1 teaspoon of the oil in 12″ non stick skillet.
Add Veal Shoulder Arm or Blade Steak and brown, turning once.
Remove veal from skillet. Sprinkle with salt and pepper; reserve.
Cook onion in skillet in remaining oil over medium heat until crisp-tender, about 3 minutes.
Return veal to skillet.
Add water.
Cover and simmer over low heat 25 minutes.
Arrange potatoes in skillet.
Cover and continue cooking until veal and potatoes are tender, 25 to 40 minutes.
Add snow peas to skillet.
Continue cooking, covered, until peas are crisp-tender, about 5 minutes.
Arrange veal, potatoes and snow peas on platter.
If desired, cook pan liquid over high heat until slightly thickened; spoon over Veal Steak.
Recipe Source (Facts About Versatile Veal)
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Tags: veal shoulder steak, teaspoons vegetable oil 30ml, cook onion, potato, salt and pepperVitello con Cipolle – veal with onions
Using veal shoulder to top a simple mix of cannellini beans and onion makes a sophisticated summer salad or side dish.
Preparation 3 hours plus cooling
6 servings
Ingredients
3 cups canned white beans, rinsed and drained, can be substituted for dried beans, if desired.
2 lbs boneless veal shoulder roll (2kg)
1 medium carrot, cut in half width-wise
1 leek trimmed and cut in half width-wise
1 celery stalk, cut in half width-wise
3 sprigs fresh thyme
2 slices lemon
3 cups dry white wine
1 cup cannellini beans, soaked overnight
extra-virgin olive oil
3 small red onions
salt
freshly ground black pepper
1 small cucumber, peeled
basil leaves, for garnish
Directions
In a pot just large enough to contain the veal, place veal, carrot, leek, celery, thyme, lemon, wine and just enough water to cover.
Remove the meat and set aside.
Cover pot and bring liquid to a boil.
Add veal back to pot, cover, reduce to a gentle simmer and cook for 2 hours.
Meanwhile, drain beans, place in a saucepan and cover with water by 2 inches.
Bring to a boil, reduce to a simmer and cook, adding water to keep beans covered, if necessary, until beans are tender, about 1 hour.
Drain, transfer to a large bowl and toss with 1 tablespoon oil.
Once veal has cooked for 2 hours, remove pot from heat and let meat cool in its broth.
When cool, remove veal and shred into small pieces.
Thinly slice onions, add to beans and toss to combine; season with oil, salt and pepper.
Divide bean mixture onto plates.
Using a vegetable peeler, cut thin strips from cucumber.
Top bean mixture with veal, drizzle with oil, sprinkle with salt and pepper, and garnish with cucumber strips and basil.
Recipe Source: Cucina Italiana
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Tags: small cucumber, remove veal, veal, Divide bean mixture, freshly ground black pepperPepper-Lime Veal Fajitas
Serves 4 (serving size: 2 fajitas).
Total preparation and cooking time: 30 minutes
Ingredients
1 lb veal shoulder cutlets (450g), cut ⅛- ¼ inch thick (30-60mm)
1 tablespoon olive (15ml) oil 2 medium red or yellow bell peppers, cut into ¾ inch thick strips 2cm
1 medium onion, sliced salt and pepper
8 small flour tortillas (6-7 inch diameter) (15cm)
chopped fresh cilantro prepared salsa
Marinade:
3 tablespoons fresh lime juice (45ml)
1 tablespoon (15ml) olive oil
2 cloves garlic, minced
Directions
Stack veal cutlets; cut into 3×1 inch strips. (7.5cm X 2.5cm)
Combine marinade ingredients in medium bowl.
Add veal strips and marinate 10 minutes
Meanwhile, heat ½ of oil in large non stick skillet
over medium-high heat until hot.
Add bell peppers and onion; stir-fry 4-5 minutes or until crisp-tender.
Remove from skillet; keep warm.
Drain veal discarding marinade.
Add ½ of veal to skillet; stir-fry 1-2 minutes or until outside of surface of veal is no longer pink.
Do not overcook.
Repeat with remaining oil and veal.
Season with salt and pepper as desired.
Combine veal and bell pepper mixture.
Sprinkle with cilantro as desired.
Serve with tortillas and salsa.
Recipe Source: Veal.org
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Tags: inch strips, add veal, Prepared salsa, marinade for veal lime, high heat, yellow bell pepper, veal stripsVeal Shoulder with Porcini Mushrooms, Garlic and Rosemary
Serves 8
Start making this at least one day ahead.
Ingredients
1¾ oz package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary 15ml
1 tablespoon fresh thyme leaves 15ml
1 teaspoon kosher salt 5ml
½ teaspoon ground black pepper 2.5ml
1 5lb veal shoulder clod roast, tied to hold shape 2kg
¼ cup olive oil 60ml
2 lbs meaty veal neck bones 1kg
4 cups canned low-salt chicken broth 1litre
½ cup dry red wine 125ml
½ cup drained chopped canned tomatoes 125ml
3 tablespoons tomato paste 45ml
1 tablespoon balsamic vinegar 15ml
Directions
Preheat oven to 350°F. (176°C)
Grind mushrooms to powder in coffee or spice mill.
Coarsely chop garlic, rosemary, thyme, salt and pepper in processor.
Set aside 1 tablespoon (15ml) garlic mixture; press remainder, ½ teaspoon at a time(2.5ml), into center of veal through openings of string (or poke holes in veal and push garlic mixture in).
Coat outside of veal with mushroom powder.
Heat oil in heavy large pot over medium-high heat.
Add bones and brown well, about 8 minutes.
Transfer bones to bowl.
Add veal to pot.
Brown on all sides, about 5 minutes.
Add reserved 1 tablespoon (15ml) garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute.
Arrange bones around veal.
Add broth, wine, tomatoes, tomato paste and vinegar.
Bring to boil.
Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours.
Cool veal uncovered 1 hour.
Discard bones.
Refrigerate until cold, then cover and keep refrigerated 1 day.
Scrape off fat from surface of sauce.
Transfer veal to work surface, scraping any sauce back into pot.
Remove strings.
Cut veal crosswise into scant ½ inch-thick slices (1cm).
Overlap slices in large baking dish.
Boil sauce until reduced to 3½ cups (850ml), about 20 minutes.
Season to taste with salt and pepper.
Spoon sauce over veal.
(Can be prepared 2 days ahead. Cover with foil and chill.)
Preheat oven to 350°F. (176°C)
Bake veal covered until heated, about 35 minutes.
Recipe Source: Bon Appétit
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Tags: veal neck bones, veal chop recipe rosemary garlic, Overlap slices, medium-high heat, tablespoon balsamic vinegar, Grind mushrooms
Veal Roast (Arrosto)
Ingredients
2 garlic cloves, minced
3 tablespoon olive oil 45ml
¼ teaspoon pepper 1ml
1 teaspoon dried sage leaves 5ml
1 tablespoon dried rosemary (15ml)
(if you have fresh, tuck branches and leaves under the string ties)
1 Boneless Veal Shoulder Roast, 2½-3 pounds, trimmed of fat, rolled and tied (1-1½Kg)
3 cups Chicken stock or broth 750ml
Directions
Preheat oven to 350°F. (176°C)
In small bowl mix sage, rosemary, garlic, oil, and pepper.
Rub surface of veal with this seasoned oil.
Place roast in a large roaster pan with a lid.
Pour 2 cups (500ml) stock around veal.
Roast partially covered for 1 hour, turning 2-3 times, until barely tender.
Uncover and roast until lightly browned, about 15 minutes longer.
Remove meat from pan, and tent with foil to keep warm.
Put pan juices in a pan over medium heat, and bring juices to a boil, scraping up brown bits from bottom of pan.
Add remaining stock to pan.
Season with additional pepper to taste.
Slice veal roast and serve with pan juices.
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Tags: boneless veal, teaspoon pepper, veal chuck roast recipesRoast Veal
Cooking time: 2½ hours
Serves 6-8
Ingredients
4 lb Veal Shoulder Roast 2000g
4 tablespoons butter 60ml
1½ cup breadcrumbs 375ml
1 egg, beaten
½ cup grated Parmesan Cheese 125ml
2 tablespoons flour 30ml
to taste: salt & pepper
2½ cups chicken stock 625ml
Directions
Preheat oven to 425ºF (218ºC)
Sprinkle salt and pepper over the roast and spread the butter over it.
Mix breadcrumbs and Parmesan Cheese in a bowl.
Cook the roast for 2 hours.
Remove the roast, brush with egg and pat on breadcrumbs and cheese mixture.
Return to the oven and cook ½ hour.
To make the gravy; pour off most of the fat, leaving 2 tablespoons in the roasting pan and put on the stove.
Add the flour and stir until browned.
Stir in stock or vegetable water and boil until thickened and season to taste.
Recipe Source (The Veal Shoppe – Card #4)
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Tags: grated parmesan cheese, pepper 2½ cups, salt and pepper
Veal Shoulder Jardiniere
Preparation time: 20 minutes (complete meal)
Cooking time: 1¼ hours
Serves 6
Degree of difficulty: simple
Ingredients
3 lbs Veal Shoulder 1500g
(boned and rolled)
2 tablespoons flour 30ml
6 tablespoons butter & oil 80ml
1 onion, chopped
1 celery, diced (with leaves)
1 sprig of thyme
1 sprig fresh parsley
1 bay leaf
2 sage leaves
to taste: salt & pepper
6 small green onions
12 fresh baby carrots
24 wax beans
6 small new potatoes
1½ cup green peas, fresh or frozen 375ml
1 teaspoon sugar 5ml
1 cup stock 250ml
3 tablespoons 35% cream 45ml
finely chopped fresh chervil
Directions
Flour the piece of Veal Shoulder.
Heat oil and butter in a heavy pot and brown veal on all sides.
Add salt and pepper.
Add onion, celery and herbs.
Cover and cook on low heat or in an over at 325ºF (160ºC), for 30 minutes.
Prepare the vegetables and cook onion and carrots in butter until lightly browned.
Add the sugar and ¼ cup stock.
Cook for 10 minutes making sure that it does not stick to the pan.
During this time, steam cook the potatoes and wax beans in a little salted, boiled water (10 minutes); remove when still firm.
Pour the entire contents (cooked vegetables and juices) into the veal.
Continue cooking for a further 45 minutes, adding a little stock if sauce is too thick.
Ten minutes before cooking is completed, add green peas and finish cooking.
Remove veal, place on a hot serving plate and place vegetables around the veal. Strain the sauce and reduce, if necessary. Adjust seasoning.
Add warm cream and fresh chervil, let simmer a few minutes.
Serve sauce in a sauceboat with the veal and vegetables.
Recipe Source (Veal Appeal Recipe Booklet and Delft Blue Postcard Recipes)
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Tags: cooking veal shoulder, carrots, simple ingredients, roast shoulder of veal, piece of veal, veal shoulder steak, add onion
Braised Veal Steak with Vegetables
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 2-3
Ingredients
2 teaspoons vegetable oil 10ml
1 lb Veal Shoulder Steak 500g (cut ¾-1 inch thick) (2-2.5cm)
to taste: salt and pepper
1 small onion, thinly sliced
¼ cup water 60ml
2 medium unpeeled red potatoes, halved
¼ lb snow peas, strings removed 110g
Directions
Heat 1 teaspoon of the oil in 12″ (30cm) non stick skillet.
Add the veal and brown, turning once.
Remove veal from the skillet.
Sprinkle with salt and pepper; reserve.
Cook onion in skillet in remaining oil over medium heat until crisp-tender, about 3 minutes.
Return the veal to skillet. Add water.
Cover and simmer over low heat 25 minutes.
Arrange potatoes in skillet.
Cover and continue cooking veal and potatoes until tender, 25-40 minutes.
Add the snow peas to skillet.
Continue cooking, covered, until peas are crisp-tender, about 5 minutes.
Arrange veal, potatoes, and snow peas on platter.
If desired, cook pan liquid over high heat until slightly thickened; spoon over veal steak.
Recipe Source (Veal – A Lean Alternative)
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Tags: cup water, recipe source, braised veal shoulder
Parisian Veal
Cooking time: 3 hours
Serves 4-6
Ingredients
1 Veal Shoulder Roast 2000g (3-4 lbs)
1 cup chopped celery 250ml
¼ cup vegetable oil 60ml
1 onion, chopped
½ cup chopped pared carrot 125ml
1 cup water or chicken broth 250ml
1 teaspoon marjoram 5ml
½ teaspoon garlic powder 2ml
to taste: salt and pepper
Directions
Brown Veal slowly in Dutch oven or large pan.
Remove from pan.
Stir celery, onion and carrot into drippings in pan; sauté until soft.
Stir in chicken broth, marjoram, garlic powder, salt and pepper; heat to boiling.
Return meat; cover.
Bake in slow over, (325ºF) (162°C) 3 hours or until veal is tender.
Place meat on platter; keep hot while fixing gravy.
Let liquid in pan stand about a minute.
When fat rises to top, skim off.
Strain liquid into bowl pressing vegetables through sieve.
Return to pan.
Cook until reduced to about half.
Recipe Source (Strauss – Veal Recipes Pamphlet)
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Tags: fat rises, time 3, chopped celery, veal shoulder roast, roast
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