Veal Recipes

Posts Tagged ‘veal’

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 6-8

Ingredients
6-8 Veal cutlets – tenderized
1/2 cup spinach – thawed and chopped
1/2 cup sweet onion – minced
2 cloves garlic – minced
1/2 teaspoon salt
1/4 teaspoon pepper
6-8 slices Blackforest ham
10-12 mini bocconcini cheese – sliced in half
1/4 cup olive oil
1/4 cup white wine
1 teaspoon parsley-chopped (optional)
6-8 toothpicks
Beef gravy mix (follow instructions) or make from scratch

Directions
In a bowl mix together wine, salt, pepper and parsley.
Add tenderized veal and marinate for at least 2 hours (overnight would allow meat to be more flavourful).

Preheat oven to 375 F. (190 C)

In a skillet, add 2 tablespoons oil and sauté onion until tender.
Add spinach and flavour with salt and pepper to taste and set aside.

To assemble the wrap, place cutlet on a flat surface.
Add a spoonful of spinach mixture and bocconcini cheese in the middle.
Wrap and roll cutlet and place a toothpick through it to keep it from unraveling.

In a skillet, heat remaining oil and pan sear meat until golden brown.
Place wraps in a casserole dish, top with gravy (see directions or options available) and finish cooking meat (approx 30-35 minutes).

Gravy

Ingredients
1 tablespoon butter
1 1/2 cup beef stock
1 tablespoon all purpose flour

Directions
In a small saucepan melt butter.
Add flour and stir), slowly add the heated stock and mix to thin gravy out.
Continue to stir, gravy will thicken slightly.
Add more stock if needed.
Note: The gravy needs to be thin (not too thick) so that meat is covered so it does not dry out when cooking in the oven.
Cover meat with aluminum foil if needed to keep from drying out.

serves 2

Veal, oregano, lemon… this is full of the flavours of spring.

Ingredients
1 lb veal cutlet or tenderloin, (500g) cut into 7cm pieces
2 tablespoons white wine vinegar 30ml
2 tablespoons extra-virgin olive oil, plus extra 30ml
2 teaspoons dried oregano
½ teaspoon dried chilli flakes (or to taste)
crated zest of 1 lemon

to serve
• 2 thick slices of goat’s cheese
• Balsamic vinegar
• Crusty bread

Directions
Mix all the ingredients for the veal together and marinate for at least 2 hours and up to 24.

When ready to cook, remove the veal from the marinade, reserving the marinade.
Heat a non-stick saucepan on a medium-high heat, add a lug of olive oil and the veal, browning the veal on all sides.
Add the reserved marinade and continue cooking for 6–8 minutes – veal should be served slightly pink on the inside. When the veal is ready, tip onto 2 serving plates, top each with a slice of goat’s cheese and a drizzle of balsamic vinegar, serve with fresh crusty bread or, even better, pa amb tomàquet.

Recipe Source: JamieOliver.com  Recipe by Bitacora, Barcelona

Serves 4
Active time: 40 min
Start to finish:9 3/4 hr (includes soaking)

Sweetbreads, the thymus gland of calves (and occasionally lambs), are some of the easiest offal for beginners to love—their delicate flavor and creamy texture are incredibly seductive. No matter how you’re going to prepare them, sweetbreads must first be soaked in cold water and then poached to firm them up. After that, these are rolled in a paprika-seasoned flour-and-cornmeal coating and deep-fried. The crunchy outside and pillowy interior are absolutely delicious dipped in the herbaceous Green Goddess sauce.

Ingredients
2 lb veal sweetbreads, rinsed (1kg)
1 cup well-shaken buttermilk
12 cups vegetable oil
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons paprika (not hot)
1/2 teaspoon cayenne
Equipment: a deep-fat thermometer
Accompaniment: green goddess sauce

Directions
Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2-3 times), at least 8 hours.
Drain sweetbreads and transfer to a 4-quart heavy saucepan (4 litre).
Cover with cold water by 1 inch (2.5cm) and add 1 teaspoon salt.
Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes.
Drain in a colander and transfer to an ice bath to stop cooking.
Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife, then separate with your fingers into roughly 2-inch (2.5cm) pieces.
Whisk buttermilk with 1/2 teaspoon salt in a bowl.
Add sweetbreads and soak, chilled, 1 hour.
About 10 minutes before sweetbreads are finished soaking in buttermilk, start heating 2 inches oil to 350°F  (175°C) in a 5-quart (6 litre)  wide heavy pot over medium heat.
Whisk together flour, cornmeal, paprika, cayenne, and 1/2 teaspoon each of salt and pepper in a shallow dish.
Put a metal cooling rack in a 4-sided sheet pan and preheat oven to 400°F. (205° C)
Drain sweetbreads well, discarding buttermilk.
Dredge in flour mixture, shaking off any excess, then fry in 3 batches until golden and cooked through (cut one open to test), 3-3 1/2 minutes, depending on size.
Transfer with a slotted spoon to paper towels to drain, then season lightly with salt.
Keep warm on rack in oven. (Return oil to 350°F (175°C) between batches.)
Serve fried sweetbreads immediately.

Recipe Source: gourmet.com by Melissa Roberts

Serves 2

Big juicy veal chops are one of the most luxurious entrees. Don’t overcook them.

Ingredients
2 veal chops, each about 12 oz (375 g) and about 1 1/2 inches (4 cm) thick, well trimmed
3 tablespoons (45 ml) extra virgin olive oil
1 clove garlic, minced
1 tablespoon (15 ml) chopped fresh rosemary
1/4 teaspoon  freshly ground black pepper
1 teaspoon (5 ml) kosher salt

Directions
Place veal chops in a shallow dish.
Combine olive oil with garlic, rosemary and pepper.
Rub into veal.
Marinate a few hours in the refrigerator.

Heat a cast-iron grill pan on high.
Season veal generously with salt.
Brown veal chops, 2 minutes per side, and then transfer to a preheated 400F (200C) oven for 10 minutes or until a meat thermometer reaches 145F (65C).

Recipe Source: Weekend Post (National Post)

total time 2 hours
serves 4

Italian Veal Recipe

Ingredients
2 lbs veal stew, (1kg) cut into 3/4-inch pieces (1.9cm)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
3/4 lb Yukon gold potatoes, (340g) peeled and cut into 1/2 inch pieces (1.27 cm)
2 carrots, peeled and cut into 1/2 inch pieces (1.27cm)
1 large white onion, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (1.27cm)
1 celery stalk, roughly chopped
2 teaspoons finely chopped fresh rosemary
1 teaspoon whole black peppercorns, roughly chopped
1/4 teaspoon fine sea salt, preferably smoked
2 1/2 cups store-bought vegetable broth plus 1 cup water, heated to a simmer, or 3 1/2 cups homemade vegetable broth
1 tablespoon plus 1 teaspoon unbleached all-purpose flour

Directions
Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat.
Add half of the veal stew pieces and cook, turning, until browned all over, about 7 minutes.
Transfer veal stew pieces to a plate.
Repeat with remaining oil and veal stew pieces.
Pour off the oil.

Melt 2 tablespoons butter in pot over medium heat; add potatoes, carrots, onion, zucchini, celery, 1 teaspoon rosemary, peppercorns and salt.
Cook, stirring occasionally, for 5 minutes.

Add veal stew pieces and any accumulated juices back to pot.
Add stock and water; bring to a simmer.
Cover, reduce heat to low, and gently simmer until meat is tender, about 1 hour.
Using a slotted spoon, transfer veal stew pieces and vegetables to a bowl.
Pour cooking liquid into a second bowl, and return pot to stove.
Melt remaining tablespoon butter in pot over medium-low heat, then stir in flour.
Cook, stirring constantly, for 3 minutes.

Whisk in cooking liquid. Bring liquid to a low boil and cook, uncovered, whisking occasionally, until reduced to about 2 cups, about 15 minutes.
Return vegetables and veal to pot; stir in remaining teaspoon rosemary.
Heat to warm through.

Recipe Source – Cucina Italiana

6 servings
preparation15-20 minutes
cooking time 20-25 minutes

Ingredients

Rolls
6 large veal cutlets, about 1/4 lb each, pounded thin 115g
1/2 lb fresh spinach, washed and stemmed 250g
1/2 lb Gouda cheese, thinly sliced 250g
1 tablespoon melted butter 15ml
1 tablespoon olive oil 15ml
salt and freshly ground pepper, to taste

Sauce
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons butter 45ml
2 cups sliced mushrooms, 500ml
2 tablespoons flour 30ml
1/2 cup white wine 125ml
1 1/2 cups veal stock or beef broth 375ml
1/2 cup Nestle 2% Carnation Milk 125ml
Herbes de Provence, to taste
salt and freshly ground pepper, to taste

Directions
Preheat oven to 375°F (190′C).
Cover each veal cutlet with spinach, then Gouda cheese.
Roll up tightly, starting by narrow end. Secure with a toothpick.

In a frying pan, heat 1 tbsp (15 mL) each butter and oil and brown rolls on all sides.
Place rolls in an ovenproof dish, salt and pepper generously.
Bake for 12-15 minutes, depending on size.

In the same frying pan, cook shallots and garlic in 1 tablespoon (15 mL) butter until soft.
Add mushrooms and cook a few minutes.
Set aside.

Melt remaining butter in frying pan.
Whisk in flour to make a roux.
While whisking, add wine and broth.
Bring to a boil and simmer until thick.
Lower heat and add milk, herbs, seasonings and cooked mushrooms.
Thicken to taste by cooking longer to reduce liquid.
Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.

Alternative: Replace spinach with blanched or canned asparagus.

Tips: You can make this recipe ahead and freeze it. When reheating thin sauce with a little broth, if necessary, being careful not to boil it.

4 servings

Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml

Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 ml) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mus­tard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the veal.

6 servings

Ingredients

Sauce
3/4 cup mayonnaise, preferably olive-oil variety 175 ml
2-3 large roasted garlic cloves, mashed
zest of 1/2 lemon 15 ml
1 tablespoon chopped fresh flat-leaf parsley

Burgers
1 1/2 lbs lean ground veal 750g
1/4 cup (50 ml.) milk or cream
1 egg
1 large shallot, minced
8 sun-dried tomatoes, finely chopped
2 tablespoons  chopped fresh flat-leaf parsley 25ml
1 teaspoon finely minced fresh or dried rosemary 5ml
1/2 teaspoon  salt
1/4 teaspoon freshly ground black pepper
1 cup fresh bread crumbs 250ml
1 -2 tablespoons  each of unsalted butter and olive oil
6 focaccia or other buns
6 slices provolone cheese

Polenta
4 oz thinly sliced hot or sweet pancetta 125g
1 can concentrated chicken broth 340ml
1 cup cornmeal, preferably coarse 250ml
2 tablespoons unsalted butter
1 tablespoon chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese

Directions
To make sauce, stir mayonnaise with roasted garlic, zest and parsley.
Cover and refrigerate for up to 2 days.

Crumble veal into a mixing bowl.
Measure milk; beat in egg until combined.
Pour over veal. Sprinkle shallot, tomatoes, parsley and rosemary over top.
Sprinkle with salt and pepper; top with bread crumbs.
Using hands, work all the ingredients until uniformly mixed.
Form veal into 6 patties about 3/4 inch (2 cm) thick.
Cover and refrigerate until ready to fry, up to a day.

To make polenta, dice pancetta.
Place in a small frying pan over medium-low heat.
Slowly fry 15 to 20 minutes, stirring often, or until golden and crisp.
Drain on paper towel; set aside.

Pour broth into a large measure; add water to bring to 4-cup (1-L) level.
Bring liquid to a boil over medium heat.
While briskly whisking, shake cornmeal slowly into liquid; work out any lumps.
Reduce heat to low so mixture barely simmers, covered, for 30 minutes.
Stir every 5 minutes with wooden spoon, scraping bottom of pan.
Then stir in butter, parsley and season with several grindings of black pepper.
Do not add any salt, as pancetta garnish is quite salty.
Keep warm.

Fry burgers in batches or in 2 pans as needed.
Heat 1 tbsp (15 mL) each of butter and olive oil, in a large frying pan over medium heat.
Add burgers without crowding. Fry for 8 to 10 minutes on first side.
Turn; fry for another 8 to 10 minutes or until crusty.

Slice focaccia horizontally; place cheese on bottom halves on large warm serving plates.
Add burger and a dollop of sauce; perch buns on top at an angle.
Spoon polenta on one side; garnish with crispy pancetta and Parmesan.
Pass remaining sauce.

Recipe Source: Food And Drink  LCBO Winter 2010

2-4 servings

Ingredients

For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper

For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper

For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2  cup full-bodied red wine, such as Cabernet or Bordeaux

Directions
Preheat oven to 375°F (190°C)
Season  veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.

Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.

Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.

Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.

While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.

Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.

Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal