Braised Roast Of Veal With Turnips Recipes

Steps:

• Prepare the boneless veal breast by removing and discarding all visible fat. Let the meat come to room temperature.
• Roll the meat into a roll, tightly turning one edge inside and on top of itself, like a jellyroll. Cut 4 or 5 12-inch lengths of kitchen twine and tie the roll so that it keeps its uniform shape.
• Season the entire roll with salt and freshly ground black pepper.
• Place a large French oven or braising pan (one that has a cover) over high heat. Add the canola oil and heat for 30 seconds until shimmering.
• Add the meat and brown on all sides. This will take about 10 minutes. Don't rush this step because the browning adds important flavor to the dish.
• Remove the meat to a plate and add the carrots, onion, celery and garlic to the pan. Lower the meat to medium and cook until the vegetables soften, about 6 minutes.
• Pour in the wine. Let it boil, scraping the sides and bottom of the pan to remove all the brown bits.
• Add 3 cups of chicken stock and bring to a boil, then immediately lower to a simmer. Do not add any more salt or pepper at any point because through the cooking, the flavors will concentrate and the seasoning on the meat before you browned it will probably be enough. You can also adjust for seasonings at the very end of the cooking.
• Return the meat to the pan. If the meat isn't submerged at least half-way in the stock/wine mixture, add more stock until it is, up to one more cup.
• Cover the pan and adjust the heat so that the liquid is at a low simmer. Cook for 2 to 2 1/2 hours, turning the meat over at least once half-way through the cooking.
• When the meat is tender and soft to your touch (press it with the tips of your fingers and make sure that it gives a bit), remove the veal roll from the cooking liquid and place on a plate. Cover with foil to keep it warm.
• Turn the heat up under the remaining cooking liquid and bring to a boil and cook for 5 to 10 minutes until the liquid has reduced by half. Check to see if it has reached a sauce-like thickness by dipping a teaspoon in the liquid, turn the spoon over and run your finger through the liquid coating the spoon. If it leaves a clear mark, it has probably thickened enough.
• Strain the liquid through a fine-holed sieve to remove the vegetables. Return the sauce to the pan and add the minced herbs. Taste for seasoning.
• Slice the meat into 1/2-inch pieces and drizzle the sauce over the slices or else pass the sauce in a separate serving dish.

Steps:

• Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.

Steps:

• Season the veal with salt and pepper. Heat the olive oil in a large, heavy skillet and sear the veal shanks over high heat on all sides until well browned, about 10 minutes. Remove the browned veal shanks from the skillet and place them in an ovenproof casserole. To the same skillet in which you browned the veal, add the diced vegetables, along with the whole garlic cloves, and saute them for 3 to 4 minutes.
• When the vegetables have begun to cook and wilt, add the tomato paste and combine thoroughly. Be careful not to burn the tomato paste. Add the white wine and the chicken or veal stock and bring to a boil. Carefully pour the vegetable liquid mixture over the veal shanks in the casserole and braise covered in a preheated 350 degree oven for 1 hour and 45 minutes. The veal should be fork tender, with the meat just beginning to separate from the bone when you remove them from the oven. Cool for 10 minutes before serving.

Steps:

• Sprinkle the roast with the salt and pepper.
• Melt the butter in a heavy ovenproof saucepan or skillet. Add the roast and cook it over medium-to-low heat on top of the stove for 15 minutes, turning occasionally, until it is brown on all sides.
• Place in a preheated 425-degree oven. After 30 minutes, add the water and cook for 10 additional minutes. By then, the juices will have melted and a natural sauce formed.
• Let the roast stand for approximately 15 minutes to allow the meat to relax.
• At serving time, slice the roast and arrange a few slices on each of six plates. Spoon some of the natural juices over the meat and garnish each serving with a few glazed onions and two or three potato savonnettes.

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Steps:

• Heat the oil in a Dutch oven (cast-iron or enamel) and, when hot, brown the roast on all sides over moderate heat for about 20 minutes.
• Remove the meat, sprinkle with one teaspoon of the salt and a half teaspoon of the pepper, and set aside.
• Place the vegetables and bouquet garni in the pan and brown, stirring, over medium heat for about five minutes, then mix in the remaining salt and pepper.
• Return the roast to the pan, arranging it on top of the vegetables. Add a third of a cup of water, cover closely with a piece of parchment or waxed paper and put the lid on the pan. Place in a 350-degree oven for one and a half hours, basting or turning the roast in its juices about every 20 minutes.
• Serve the roast, sliced, with the natural juices and surrounded by the cooked vegetables, on a large, warm platter.

Steps:

• Preheat the oven to 325 degrees F.
• Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
• Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
• Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
• Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
• Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
• To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

Steps:

• Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
• Preheat oven to 325 degrees F.
• Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
• Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.

Steps:

• Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
• Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.

Steps:

• Trim excess fat from duck and reserve. Season flesh side with salt and pepper. Place a 4-quart oven-proof casserole over medium-high heat, and put a 2-inch piece of fat in casserole; when fat starts to render, remove it. Add duck pieces, skin side down, and sear without turning until skin is golden brown. Do not crowd duck; add pieces a few at a time. When duck is seared discard all but a thin film of the fat in the pot.
• Heat oven to 325 degrees. Place shallots and turnips in casserole and sear, turning gently, over medium heat until golden. Remove to a dish and season with salt and pepper. Pour wine into casserole and simmer briefly, scraping bottom of pan. Add garlic and stock. Return duck to casserole, skin side up. Add thyme, cover and bake 45 minutes.
• Remove casserole from oven. Remove duck. Skim excess fat from casserole. Place shallots and turnips in casserole, place duck pieces on top of vegetables, cover and bake 1 hour.
• Remove duck from casserole and skim excess fat from sauce. Season to taste with salt and pepper. Return duck to casserole. Just before serving, reheat briefly on top of stove.

Steps:

• Vaguely trim breast - just the fat globs on the rib cage and any especially skanky skin, if it even exists. If the blue U.S.D.A. ink stamp on the flesh offends you, remove it.
• Place breast in a deep roasting pan large enough to accommodate it, and season meat thoroughly and assertively with salt, all over, turning the breast ribs-side up as well, seasoning with salt all over. Do the same thing, less assertively by half, with ground black pepper. Set breast back in pan ribs-side down, and season the flesh side extremely conservatively with both ground juniper and ground allspice. A light hand here, please. Strip a few pinches of fresh thyme leaves from their stems, and scatter over the veal. Drizzle generously with the oil, allowing some to pool in roasting pan.
• Let the veal sit at room temperature to shake the chill from the refrigerator while you prepare the potatoes.
• Peel and cut into wedges 4 Yukon Gold potatoes, and scatter around in pan. Peel and halve the onion, and slice into 1/3-inch-thick half-moons. Scatter onion around in pan on top of potatoes. Keep potato and onion under the meat, not on top of it, so that breast can fully brown and get a crisp skin.
• Fill roasting pan 2 inches deep with water and white wine, in equal parts. Set in 275-degree oven, and let roast for up to 12 hours, depending on weight. Remove when it is deeply golden brown and soft and tender. You don't want it falling off the bone, but you should be able to see how loose and relaxed it has become in the layers. You may need to tent the pan with foil for the first or the last 45 minutes of roasting to give it a little braise time for the deepest interior, recalcitrant parts. Conversely, you may want to turn up the oven and give it a 30-minute finish in a hot oven to get better color.
• Pick out vertebrae. Slice off ribs. Then portion as you wish, using a sharp knife big enough for the job. Include the potatoes and onions and the liquid from the pan when you serve.

Steps:

• In a bowl, mix together the stuffing ingredients.
• Put the veal breast meat side up on a flat surface. Using a sharp, thin knife, slice along the widest side of the breast, as close to the bones as possible, to create a deep pocket. Push the stuffing into the cavity and press on it to distribute it evenly over the bones. Tie the open end shut with soft kitchen string, wrapping it twice to secure the stuffing inside.
• Heat the olive oil in a large casserole. Sprinkle the meat all over with salt, and when the oil is hot, brown the meat for a total of 30 minutes over medium heat, turning occasionally so it is uniformly brown. Add the sliced onion and water; cover, reduce heat to very low and cook 1 hour.
• Preheat the oven to 400 degrees. Remove the meat to a platter. In the remaining juices (about 1 1/2 cups), arrange the potatoes in one layer. Put the roast on top, meat side up, and cook, uncovered, in the oven for 30 to 40 minutes, until the meat is nicely browned on top and the potatoes are cooked through.
• At this point, the roast is cooked enough so the ribs can be twisted and pulled away from the meat. Slice the meat, following the shape of the ribs and slicing right through the cartilage bones. Serve each person one slice with potatoes and pan juices.