Braised Veal Cheeks With Coconut Risotto Recipes

Steps:

• Make shanks:
• Put oven rack in middle position and preheat oven to 350°F.
• Pat shanks dry. Stir together flour, 2 teaspoons salt, and 1 teaspoon pepper on a sheet of wax paper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. While oil heats, dredge 4 shanks in flour mixture, shaking off excess. Brown shanks in oil on all sides, turning with tongs, about 8 to 10 minutes. Transfer to a large (17- by 12- by 2-inch) roasting pan. Add 2 tablespoons oil to skillet and repeat with remaining 4 shanks. Discard remaining flour mixture.
• Add remaining 2 tablespoons oil to skillet and cook onion, garlic, anchovies, bay leaves, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper over moderate heat, stirring occasionally, until onion is softened, 6 to 8 minutes. Add wine and boil, scraping up any brown bits, until reduced by half, about 2 minutes. Stir in tomatoes, water, zest strips, and remaining teaspoon salt and bring to a boil, then pour mixture over shanks. Tightly cover pan with foil and braise in oven 1 hour. Turn shanks over, cover, and continue to braise until meat is very tender, about 1 1/2 hours more.
• Remove from oven and skim fat from surface of sauce, then transfer shanks and sauce to a large platter. Discard bay leaves.
• Make gremolata:
• Stir together parsley, grated zests, and garlic and sprinkle over shanks.

Steps:

• Preheat the oven to 350 degrees F.
• Line a deep baking sheet with aluminum foil.
• Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

Steps:

• Place the ox cheeks in a large stainless steel container and cover with the stout, wine, rosemary, thyme, garlic, celery, bay leaves, carrots, leeks and onions. Cover and marinate in the refrigerator overnight.
• Preheat the oven to 330 degrees F. Drain the meat in a colander, reserving the marinade and vegetables.
• Heat some vegetable oil in a large heavy-bottomed saucepan and gently fry the the marinated vegetables for a few minutes. Add the tomato paste and stir over a low heat for 1 minute. Slowly add the marinade, stirring constantly to incorporate. Bring to a boil and simmer until the liquid reduces by half. Add the stock and the meat, sprinkle with salt and pepper and bring back to a boil. Cover with a lid and reduce the heat to a gentle simmer, then transfer to the oven and roast until the meat is tender, 2 hours 30 minutes to 3 hours.
• Once the meat is cooked the sauce should be sufficiently thick. If it is not, remove the meat and simmer the liquid on the stovetop until it thickens up in consistency, a few minutes. Place the meat back into the finished sauce to serve.
• Serve the braised ox cheeks with smoked cauliflower mash and crispy bone marrow, or with buttery mashed potatoes and green vegetables.

Steps:

• Cut the veal into thin slices, the size of a silver dollar.
• In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
• Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
• Serve hot and sprinkle with fresh herbs and grated Parmesan.
• Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

Steps:

• Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside.
• Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side.

Steps:

• Preheat the oven to 180°F (80°C).
• Mix the cider with the horseradish and salt.
• Wrap the veal breast in a single layer of cheesecloth. Put the veal, bone side up, in a pan large enough to hold the meat and the cider mixture. Pour the cider mixture over the veal and cover the pan with foil. Place in the oven and cook for 19 hours. When the breast is fork-tender, remove the pan from the oven, remove the foil, and allow the veal to cool in the liquid for 1 hour.
• Put on a pair of disposable rubber gloves. Lift the veal out of the liquid and unwrap it. The meat will still be warm and pliable. Remove any bones and cartilage from the meat. Unfold the veal and carefully clean up the meat, pulling out the rubbery connective tissue. Put the cleaned meat back into a rectangle shape and wrap it in plastic. Refrigerate the meat until you're ready to use it.
• Preheat the oven to 180°F (80°C).
• Strain the veal braising liquid into a small saucepan and discard the fat. Warm the liquid over medium-low heat.
• Cut the breast into slices. Arrange the sliced veal in an ovenproof serving dish and pour the warm braising liquid over it. Place the veal in the oven for 15 to 20 minutes, basting the veal occasionally with the sauce, until it is warmed through. Serve immediately.

Steps:

• Put the beef cheeks in a dish, cover with the ale and add the garlic, thyme and bay leaf, then leave to marinate for at least 6 hrs - or overnight.
• Heat oven to 140C/120C fan/gas 1. Strain off the cheeks and transfer the marinating liquid, garlic and herbs to a large flameproof casserole dish and bring to the boil. In a frying pan, brown the beef cheeks in a little oil until caramelised on both sides. Add the cheeks to the casserole dish with the marinade and pour in enough beef stock to cover. Bring to the boil, cover, then braise in the oven for 4 hrs until the cheeks are very tender. Every so often, skim off any fat from the surface to keep the stock clean.
• While the beef is in the oven, make the malted onions. Put the ale in a frying pan, add the whole onions, cover and simmer until the onions are tender, about 20 mins. Leave to cool completely, then remove the skin and slice the onions into sixths and set aside.
• Once the beef is cooked, remove the cheeks, herbs and garlic and set aside, then reduce the stock rapidly until it is syrupy. Return the cheeks to the pan and glaze with the sticky reduction, then keep warm until needed.
• Roughly 40 mins before you're ready to serve, make the risotto. Put the chicken stock in a large pan and bring it to the boil. Add the barley, then cook for 15 mins. Remove from the heat, strain, then tip the barley into a medium-sized pan.
• Place the garlic in a small pan with the double cream and bring to the boil. Simmer for 3 mins, then transfer to a food processor and blend until smooth. Set aside about 50ml of the garlic cream and pour the remainder over the barley. Keep warm over a low heat.
• Meanwhile, separate the layers of malted onions and finish by frying in a hot pan, with a little oil and butter, until golden.
• Just before serving, add the Parmesan and lemon juice to the barley risotto and salt, to taste. Spoon on to the centre of each plate, then slice the cheeks and arrange on top of the risotto. Place 3 malted onion wedges around the side and drizzle over the reduced ale stock.