British Rose Veal Escalope with Mushroom Sauce and Rosemary PotatoesPrep 10 mins ∙ Cook 30 mins ∙ Makes 4 ∙ Source Therealmealdeal.com
- 40 ml vegetable oil organic
- 1 kg potatoes organic, floury variety such as Maris Piper, Desiree or King Edward
- 2 sprigs fresh rosemary organic, leaves only
- 2 garlic cloves organic, peeled and crushed
- 1 dash salt
- 1 dash black pepper organic, fairtrade, freshly ground
- 4 British Rose Veal Escalopes about 200g each
- 150 g button mushrooms organic, sliced
- 150 ml single cream organic
- 500 g broccoli organic, or other green seasonal vegetables
Pour the oil into a roasting tray and heat in the oven. Meanwhile, bring a pan of lightly salted water to the boil. Peel and chop the potatoes into 2cm cubes then simmer for 3 minutes. Drain and dry off with a clean tea towel.
Tip the potato cubes into the heated roasting tray, add the rosemary and garlic, season with black pepper and give it all a quick stir. Roast in the oven for 20 - 25 minutes then remove and keep warm.
Meanwhile, add a little oil to a large frying pan. Season the veal on both sides and pan fry each steak over a high heat for 3 - 4 minutes each side, depending on thickness. Remove to a plate and allow to rest. Veal is young beef so can be eaten rare, medium or well done.
Add the mushrooms to the pan and stir fry until browned. Reduce the heat to medium and add the cream then simmer for around 5 minutes, stirring occasionally. Season with black pepper.
The Perfect Osso BucoMakes Serves 4 ∙ Source Theguardian.com
- 2 tbsp olive oil
- 25g flour, to dust
- 4 pieces of veal shin, about 4cm thick
- 50g butter
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 head of garlic, cut horizontally
- 2 strips of lemon zest
- 4 sage leaves
- 200ml white wine
- 200ml good chicken stock
- For the gremolata:
- 1 unwaxed lemon, zest finely grated
- 1 garlic clove, very finely chopped
- 3 tbsp flat-leaf parsley, finely chopped
- Pinch of sea salt
Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.
Authentic Italian Veal Milanese Recipe (Cotolette Alla Mianese)Prep 15 minutes ∙ Cook 25 minutes ∙ Makes Servings: 4 calories: 959kcal author: nonna box ∙ Source Nonnabox.com
- 4 bone-in veal cutlets about ¾” thick, trimmed (You can ask the butcher or the people at the meat counter in the grocery store to do this for you.)
- 2 eggs medium
- 2 cups breadcrumbs
- 1 cup clarified butter instructions below
- 1 cup all-purpose flour
- salt and pepper to taste
- 1 lemon quartered
Heat the clarified butter over medium-high heat to about 375*F. The secret to cooking the meat is to cook it quickly at a very high temperature to seal the outside and create a crunchy breading while keeping the inside moist and juicy. Clarified butter has a much higher smoke point (485*F) than regular butter, which begins to burn at about 325*F.
Whisk the eggs and place them in a shallow pan or pie plate.
Place each cutlet first into the flour, then the egg bath and then finally the breadcrumbs, pressing down on the crumbs as you go to ensure that they don’t fall off.
Fry each individual cutlet for about 3-4 minutes on each side, then remove to a plate lined with paper towels and allow the extra butter to drain off.
Season with salt and pepper to taste, then place on a baking sheet and put them in a 175*F oven to keep warm.
Serve with a salad and a cherry tomato side for true authentic Veal Milanese. Place a lemon wedge on each plate, for drizzling over the meat just before you serve it.
Pot-Roast Veal with New-Season Carrots & OrangePrep 20 mins ∙ Cook 2 hrs and 30 mins ∙ Makes Serves 6 ∙ Source Bbcgoodfood.com
- 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
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.