WHOLE ROASTED BREAST OF VEAL
A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn't make immediate sense that I consider the veal - with its fat and cartilage and bone and sinew and silver skin - a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don't need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party - and sit down at it.
Provided by Gabrielle Hamilton
Categories dinner, lunch, roasts, main course
Time 12h30m
Yield Serves 10-20
Number Of Ingredients 10
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.
PORCINI ROASTED VEAL SHOULDER
Steps:
- Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
- Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F.
- Pre-heat oven to 350 degrees F.
- Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized.
STUFFED BREAST OF VEAL
This is a really old fashioned recipe that is really a Jewish eastern European dish. We serve this for holidays and on the Sabbath. It is really impressive looking and the taste is amazing. My family loves this. Once you get the hang of it it's really easy to make.
Provided by Michelle Berger
Categories Main Dish Recipes Roast Recipes
Time 45m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat vegetable oil in a large skillet over medium-high heat. Stir in the mushrooms, and cook for 1 or 2 minutes until they begin to soften. Add the carrot, celery, and onion; cook and stir until the carrot begins to soften, 5 to 10 minutes. Turn the heat off, and stir in the garlic and parsley; set aside.
- Beat the eggs and water with salt and pepper in a large bowl. Fold in the bread cubes until they absorb the egg mixture, then fold in the cooked vegetables; set aside. Cut a deep pocket into the veal breast with a long, narrow knife. Stuff the veal with the bread and vegetable mixture, and season with paprika, onion powder, garlic powder, salt, and pepper. Place onto a roasting pan, and cover loosely with aluminum foil.
- Bake in preheated oven for 3 1/2 hours, then remove the foil, baste with pan drippings, and continue cooking 30 minutes more. When done, tent with aluminum foil, and allow the veal breast to rest for 15 minutes before slicing.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 14.7 g, Cholesterol 101.5 mg, Fat 11.7 g, Fiber 1.2 g, Protein 23.2 g, SaturatedFat 3.4 g, Sodium 230.9 mg, Sugar 2.2 g
ROAST OF VEAL
Provided by Jacques Pepin
Categories dinner, main course
Time 1h15m
Yield Six servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 297, UnsaturatedFat 6 grams, Carbohydrate 0 grams, Fat 16 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED LOIN OF VEAL WITH GARLIC, SHALLOTS, AND MUSTARD GRAVY
Steps:
- Season the veal and salt and pepper, spread the mustard over the top and sides, and cover the veal with the fatback. Arrange the veal, the garlic, and the shallot in a roasting pan just large enough to hold them, add the wine, and roast the veal in the middle of a preheated 325°F. oven, basting every 15 minutes, for 1 hour. Discard the fatback and roast the veal for 15 to 20 minutes more, or until it registers 150°F. on a meat thermometer. Transfer the veal to a cutting board and let it stand, covered loosely with foil, for 15 minutes. Transfer the garlic and the shallots with a slotted spoon to a bowl, toss them with 2 teaspoons of the chopped tarragon, and keep them warm, covered with foil.
- While the veal is standing, skim the fat from the pan juices, add the water, and deglaze the pan over high heat, scraping up the brown bits, until the mixture is reduced by half. Strain the mixture through a fine sieve into a bowl and season the gravy with salt and pepper. Cut the veal into 1/2-inch-thick slices, arrange the slices on a platter, and scatter the garlic and the shallots around them. Nap the veal with some of the gravy, sprinkle it with the remaining 1 teaspoon chopped tarragon, and garnish the platter with the tarragon strips. Serve the remaining gravy separately.
VEAL ROAST BLANQUETTE
This is a mouthwatering tender roast with vegetables and a great gravy that gives a fantastic presentation for a dinner party, or for a family New Year's Eve dinner. It slow cooks once browned, so you can be straightening up the house while it simmers. You can get the boneless shoulder roast and roll it very tightly yourself and tie it several times with butcher string. Sometimes if you explain to the butcher, they will do it for you. Great served with fresh steamed asparagus or green bean spears.
Provided by HSTR
Categories World Cuisine Recipes European French
Time 2h30m
Yield 8
Number Of Ingredients 9
Steps:
- In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
- To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
- In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
- In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 23 g, Cholesterol 255.3 mg, Fat 13.3 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 4.9 g, Sodium 284.3 mg, Sugar 5.5 g
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