Veal Recipes

Archive for the ‘veal recipe videos’ Category

A classic of Tuscan cuisine as described in the essential “Science in the Kitchen and the Art of Eating Well” Pellegrino Artusi cookbook.

Ingredients
1 pound of lean veal
1-2/3 ounces of bacon
1-2/3 ounces of butter
1/4 of a large onion
1 carrot
2 pieces of celery
a pinch of sour
1 glass of tomato sauce
dried mushrooms
12-1/3 ounces of Macaroni Parmesan Cheese (Parmigiano Reggiano)

Directions
Chop the carrot, the celeries and the onion coarsely and dice the bacon into little cubes.
Put everything together on the fire and season with salt and pepper.
Turn the meat often and, when browned, sprinkle a pinch of flour over it.
Then moisten with tomato sauce and cook for about two hours until done, adding hot water a little at a time.
Before finishing season the mixture with some pieces of dried mushrooms reconstituted in warm water.
Then put the veal apart and pass the sauce through a sieve or a mixer.
Cook the macaroni in salted water and, before serving, step them in the sauce keeping them near the fire.
Season with butter and some parmesan cheese.

Then serve the veal slightly sliced with the remaining sauce.

Recipe Source Piero Grazzi

2 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Ingredients
400 g veal steaks (2 x 200g)
1 Tbsp olive oil
3 Tbsp pitted black olives
3 Tbsp pitted green olives
1 medium tomato, deseeded and diced
1 medium clove of garlic, minced
1 medium lemon, zest and juice
2 Tbsp parsley, chopped
60 ml olive oil
salt and pepper
1 grill
1 tray
1 pair of tongs
1 bowl
1 spoon

Directions
step 2 – Prepare the barbecue
If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook, if it is a gas barbecue, turn it to its highest setting for 15-20 minutes before cooking.

Step 3 – Make the sauce
Into the bowl add the green and black olives, tomato, garlic, lemon juice and parsley and the oil. Season with salt and pepper and mix well.

Step 4 – Season the veal
Spoon some oil onto the meat and season with salt and pepper. Turn the steaks over and do the same with the other side.

Step 5 – Barbecue the veal
Place the steaks on the barbecue and cook for 3 minutes. Turn the steaks 90 degrees to make a pattern on the meat and cook for another 3 minutes. Turn the veal over and cook for a final 5-7 minutes.
Remove steaks from the barbecue.

Step 6 – Serve
Place a steak on the plate, crossed side up. Top with some of the sauce and use a little sauce to decorate the plate.

4 servings

Saltimbocca is a classic Italian veal recipe that’s full of layered flavors from the prosciutto crudo ham to the sage and garlic sauté.

Ingredients
250 grams (8.8 oz) of tender thinly sliced veal (scaloppini or rib chops)
5 slices of prosciutto crudo ham
½ cup of dry white wine
fresh sage leaves
1 garlic clove
small cube of butter, 1½ table-spoons
Flour for coating
extra virgin olive oil
salt and ground black pepper for seasoning

Directions
Start by sautéing the garlic and sage leaves, with a little oil and butter on a low heat in a large frying pan.
This sauté will bring most of the subtle flavors to the recipe later on when the saltimbocca are added in.
There are different ways the sage flavor can be introduced to this recipe which will be covered later on, but for this video the sage in the sauté will be used.

Next prepare the veal by laying slices of prosciutto crudo over the top and then cutting both the veal and prosciutto into medium sized rectangular pieces. If your veal is not thin or tender enough then use a meat tenderizer and pound it a bit until it’s tender before you add the prosciutto over the top.

After that skewer the prosciutto and veal together with a tooth pick, then lightly coat them in the flour. while your doing this keep an eye on your sauté making sure the garlic or sage doesn’t burn.

Sometimes this recipe is prepared with a leaf of sage on each piece of saltimbocca like the one pictured on the left in the video, you may see it like this in a restaurant as well.

Now the saltimbocca are ready i add them to the sauté and let them cook for about 6 minutes on one side and 6 minutes on the other side or until the veal is cooked and the prosciutto is lightly browned.

Next to make the saltimbocca sauce deglaze the frying pan with a dry white wine for about 8 to 10 minutes or until the smell of the alcohol is gone. Speed up the process by raising the flame a little higher.

It’s ready to serve, dribble a little of the sauce from the frying pan over the saltimbocca, and add a touch of ground black pepper.

Meat stuffed pasta tubes – so good!!

Robin shows his quality mincing technique here as he prepares veal to make the recipe poumes.

Veal and mushroom stew with flaky leaf shaped herb infused pastry crust.

For more on the recipe, check out http://mimicooks.com

Ingredients-
3 Pound (about 1.5 KG) fillet of beef prepared by your butcher shop, tied with cooking thread.
- Crushed Garlic
-Chopped Parsley
-Salt, Black Pepper and Allspice
-Sliced Carrots
-Sliced Onions
-Cooking oil
-Water

Directions
Wash the beef, cut slits ½ inch deep in it.
Mix the crushed garlic with the chopped parsley and stuff in the little slits you made in the beef fillet. Fry in hot oil from all sides.
This step will keep the meat moist and juicy from the inside.
Add sliced onions.
Add slices carrots.
Add your spices.
Add water and let cook for at least 1.5 hours until the liquid is half way evaporated.
Slice the fillet.
Put back in the pot to keep it warm.
Plate your meat and veggies and serve hot with mashed potatoes on the side.
Slice into ¾ inch slices