Braised Roast Of Veal With Turnips Recipes

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BRAISED VEAL



Braised veal image

Provided by Andy Harris & Georgie Socratous

Categories     Jamie Magazine     Sunday lunch     Dinner Party     Beef     Mushroom     Stew

Time 3h

Yield 10

Number Of Ingredients 11

1 large knob of butter
olive oil
1 x 2 kg fillet of higher-welfare veal leg, tied with string
2 onions
2 cloves of garlic
400 g leeks
300 g baby carrots
2 fresh bay leaves
350 ml white wine
2 handfuls of mixed mushrooms
300 ml double cream

Steps:

  • Place a casserole pan on a medium heat and melt half the butter with a splash of oil. Season and brown the veal on all sides, then remove from pan and set aside.
  • Peel and finely slice the onions and garlic, then trim and cut the leeks into large chunks. Sauté in the same pan until soft but not coloured, then add the carrots and cook for a few minutes.
  • Make a space in the middle, and place in your veal, surrounded by the veg. Tuck the bay into the veal and pour in the wine and 100ml water.
  • Bring to the boil, then cover with a circle of greaseproof paper and simmer for 2 to 2 hours 30 minutes, till the veal is tender. Check the liquid level every 20 minutes or so, adding water as necessary.
  • When the veal is ready, place a frying pan on a medium-high heat with the remaining butter. Tear in the mushrooms and fry until they start to turn golden.
  • Season, and stir into the veal with the double cream. Bring back to the boil then simmer uncovered for 10 minutes, till reduced.
  • Transfer the veal to a board and slice. Serve with braised veg, buttered spätzli or noodles and cabbage gratin.

Nutrition Facts : Calories 439 calories, Fat 26.5 g fat, SaturatedFat 12.4 g saturated fat, Protein 35.9 g protein, Carbohydrate 8.5 g carbohydrate, Sugar 5.9 g sugar, Sodium 0 g salt, Fiber 0 g fibre

ROASTED VEAL WITH POTATOES RECIPE



Roasted Veal with Potatoes Recipe image

TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.

Provided by Uncut Recipes

Categories     Second Course

Time 1h30m

Yield 6

Number Of Ingredients 10

Potatoes
Loin of Veal
0.5 cup White Wine
Beef Broth
Extra Virgin Olive Oil
6 Rosemary Sprigs
3 Garlic Cloves
20 Sage Leaves
Ground Pepper
Salt

Steps:

  • Heat the oven to 180C / 356F.
  • Tie the Veal Meat and place it into a large frying pan.
  • Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
  • Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
  • Saute' the Veal over medium fire.
  • In the meantime, peel the Potatoes and cut them into chunks...

Nutrition Facts : ServingSize 1 portion, Calories 480 cal, Fat 49 g

ROSEMARY VEAL ROAST AND VEGETABLES



Rosemary veal roast and vegetables image

Time 7h30m

Number Of Ingredients 11

1.2 kg (2.5 lb.) boneless Quebec Milk-Fed Veal blade roast
To taste, salt
30 mL (2 tbsp.) olive oil
2 cloves of garlic, chopped
10 pearl onions
To taste, pepper
4 carrots, cut in chunks
4 turnips, quartered
375 mL (1½ cups) veal stock
3 sprigs of fresh rosemary
3 whole cloves

Steps:

  • Preheat oven to 160°C (325°F). Season roast all over with salt. Heat oil in a roasting pan over medium-high heat and sear roast for 1 to 2 minutes per side, or until well browned. Add garlic cloves and pearl onions to roasting pan, and sauté for 1 to 2 minutes, until lightly browned. Transfer roast to slow cooker and season with pepper to taste. Add carrots, turnips, and veal stock. Garnish with rosemary sprigs and whole cloves. Cook in slow cooker on low for 7 hours. Transfer roast and vegetables to a serving plate. Cover with aluminum foil while preparing the bouillon. In a saucepan, bring pan juices to a boil and reduce by half. Filter the bouillon and pour into a gravy dish. Serve roast and vegetables with mashed potatoes and bouillon. CHEF'S SECRET: Similar to broth, veal stock is used to make sauces and soups, and to add moisture to meat in braised dishes and stews.

BRAISED VEAL SHOULDER



Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

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.

BRAISED ROAST OF VEAL WITH TURNIPS



Braised Roast Of Veal With Turnips image

This veal roast, served with its natural juices, is an ideal example of good home cooking. It would be difficult to duplicate this recipe in a restaurant, where several roasts would have to be prepared, and the sauce for each extended. Also, whereas the vegetables around the roast are served here, in a restaurant they would be intended only to flavor the roast and would be removed before the roast was served, and other vegetables served instead as a garnish.

Provided by Jacques Pepin

Categories     dinner, roasts, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 9

4 tablespoons vegetable oil (canola or peanut)
1 3 1/2-pound roast of veal from the shoulder or rump
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2 white turnips (about 1/2 pound), peeled and quartered
3 onions (about 1 pound), peeled and quartered
3 carrots (about 1/2 pound), peeled and cut into 1-inch pieces on a bias
16 cloves garlic, unpeeled and cut in half cross-wise
1 bouquet garni made of 2 bay leaves, 6 sprigs parsley and 4 sprigs thyme, attached together

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.

Nutrition Facts : @context http, Calories 392, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 5 grams, Sodium 803 milligrams, Sugar 6 grams, TransFat 0 grams

ROAST OF VEAL



Roast Of Veal image

Provided by Jacques Pepin

Categories     dinner, main course

Time 1h15m

Yield Six servings

Number Of Ingredients 5

2 1/2 pound veal roast, preferably from the shoulder or top knuckle (a muscle of the back leg)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons unsalted butter
1/2 cup water

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

BRAISED VEAL BREAST



Braised Veal Breast image

Make and share this Braised Veal Breast recipe from Food.com.

Provided by ilovechocolate

Categories     Veal

Time 3h

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 lbs boneless breasts of veal
2 tablespoons canola oil
1 small onion, chopped
2 small carrots, peeled and chopped
2 celery ribs, chopped
2 -3 garlic cloves, peeled and minced
1 cup dry white wine
3 -4 cups chicken stock
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
salt
fresh ground black pepper

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.

POT-ROAST VEAL WITH NEW-SEASON CARROTS & ORANGE



Pot-roast veal with new-season carrots & orange image

Use British rose veal to create a roast dinner with a difference - this all-in-one joint is slow-cooked with sweet vegetables, citrus and herbs

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h50m

Number Of Ingredients 11

1 ½kg piece rolled and tied veal shoulder
3 garlic cloves , 1 finely sliced, 2 bashed
bunch of thyme
1 tbsp olive oil
25g butter
800g new-season bunch of carrot , trimmed with stalks still attached
1 large shallot , roughly chopped
sprinkling of icing sugar
zest 1 orange , ½ pared into strips, ½ finely grated
150ml white wine
350ml chicken stock

Steps:

  • Heat oven to 180C/160C fan/gas 4. Stud the gaps in the veal joint with the sliced garlic and some thyme, then season well.
  • Heat oil and butter in a deep flameproof casserole dish and spend a good 15 mins slowly sizzling the veal until brown all over. Remove the joint to a plate and add the carrots, shallot and icing sugar, then cook for 5 mins until everything is slightly caramelised. Lift out the carrots but leave everything else in the dish. Add the rest of the thyme, bashed garlic and the pared orange zest. Nestle the veal back in the dish and pour over the wine, then the stock. Cover and put in the oven for 1 hr.
  • Remove the dish from the oven, uncover, and scatter the carrots around the meat. Return the dish to the oven for 1 hr, uncovered. Cook until the meat is very tender, then leave to cool slightly. Lift the meat onto a board and carve into slices. Serve with the juices from the dish and the tender carrots.

Nutrition Facts : Calories 425 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 0.8 milligram of sodium

BRAISED VEAL SHANKS WITH CARROTS, PARSNIPS, AND TURNIPS



Braised Veal Shanks with Carrots, Parsnips, and Turnips image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

4 veal shanks, with the bone in the center surrounded by meat, cut into 8 to 10 ounce portions
Salt and freshly ground black pepper
3 tablespoons olive oil
1 cup diced carrots
1 cup diced parsnips
1/2 cup diced turnips
4 cloves of garlic, left whole, peeled
2 tablespoons tomato paste
1 cup dry white wine
1 cup chicken stock or beef and veal stock
Chopped fresh thyme

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.

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