Displaying items by tag: veal

In every restaurant we went to, veal was the special that night. It ranged from giant veal chops to braised veal cheeks to this roast from Le Beurre Noisette. The cut used was veal sirloin, but I used veal filet, which is easier to find. An Italian butcher will have veal sirloin (from which they slice scaloppini). It takes 30 minutes longer to cook. This dish was served with a dollop of creamy potato purée.


1 1½-pound (750 grams) veal filet

2 tablespoons small rosemary sprigs

Salt and freshly ground pepper

1 tablespoon olive oil

2 tablespoons butter

1 cup beef or chicken stock

4 cloves garlic, peeled

Braised vegetables:

3 carrots, peeled and cut into 2-inch lengths

3 cups chicken stock

2 white turnips, peeled and cut into wedges

1 bunch leeks, dark green leaves removed, cut lengthwise through the root


Preheat oven to 400 F.

Cover meat with rosemary sprigs. Season with salt and pepper to taste.

Heat oil and butter in a large skillet over high heat until sizzling. Add veal and brown on all sides, about 1 to 2 minutes per side. Remove veal and place in a roasting pan. Discard fat from skillet; add stock and garlic, scraping up all the browned bits in the pan. Bring to boil. Pour hot stock into roasting pan.

Place pan in oven and roast for 12 to 15 minutes or until medium-rare.

While veal is roasting, place carrots into a pot of cold chicken stock over high heat and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes or until slightly softened. Add turnips and leeks and simmer for 7 to 8 minutes longer or until cooked through. Reserve vegetables and cooking liquid and reheat when needed.

Remove roasting pan from oven and let veal rest for 10 minutes. Place pan over burner and add 1 cup reserved liquid.

Bring to boil stirring up the browned bits from the bottom of the pan. Simmer 2 minutes to intensify flavours.

Cut veal into ½-inch slices. Serve with braised vegetables and sauce. Serves 6.

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Veal breasts or veal brisket are very inexpensive and are usually found at butcher shops. Jewish and Italian butchers usually have them as well. They are best with the bones, more juicy and succulent but boneless works too. If they are unavailable buy boned veal shoulder, spread out and stuff then roll up and tie. The cooking time may be a little longer. Failing this the recipes works beautifully with brisket. Have the butcher cut the pocket or if using boneless omit the stuffing step.

One 5-pound (2.2 kg) veal breast on the bone


2 tablespoon olive oil

1 teaspoon chopped garlic

4 anchovies chopped

1 teaspoon grated lemon rind

1 tablespoon dijon mustard

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 cup breadcrumbs

2 tablespoons chopped parsley

Salt and freshly ground pepper

For the Braise:

½ cup white wine

3 shallots, peeled and halved

12 cloves of peeled garlic

2 slices lemon, rind and white pith removed

3 cups chicken stock


Heat olive oil in skillet over medium heat. Add garlic and anchovies and sauté for 1 minute or until garlic softens. Remove from heat and stir in lemon rind, mustard, soy sauce, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary (saving remainder for sauce) and breadcrumbs. Season with salt, pepper, and stir in parsley.

Loosely fill the pocket with the stuffing. Sew or skewer the pocket closed.

Sprinkle veal with the remaining thyme, rosemary, salt and pepper.

Preheat oven to 450 F.

Place veal in deep roasting pan. Roast for 20 minutes or until veal is browned.  (Only bake 10 minutes if boneless.) Remove from oven and discard any fat. Reduce heat to 300 F.

Scatter shallots, garlic cloves, bay leaf and lemon slices around the veal. Pour over the stock. Cover and bake for 2 to 2 ½ hours, or until the veal is tender.

Remove the veal from the casserole and cool. Chill stock and then remove fat.  Remove bones from veal and discard. Reheat sauce, reducing it a little if the taste is not strong enough. Serves 6

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Serve each chop with a small dab of salsa beside it and the rest of the salsa served separately. Use regular thyme with a pinch of lemon rind if lemon thyme is not available. Serve with a mushroom risotto.


4 French-cut veal chops (about 12 ounces/375 grams each), 1¼ inches thick

1 tablespoon Dijon mustard

1 tablespoon chopped fresh lemon thyme

Salt and cracked black pepper

2 tablespoons olive oil

Lemon Olive Salsa:

1/3 cup chopped parsley

2 tablespoons capers

1 clove garlic, peeled

1 teaspoon grated lemon rind

3 anchovy fillets

2 tablespoons fresh breadcrumbs

1/2 cup olive oil

1 tablespoon lemon juice

¼ cup chopped green olives

Salt and freshly ground pepper


Rub chops with mustard and sprinkle with lemon thyme. Marinate for 1 hour. Season with salt and cracked pepper.

Preheat oven to 450 F. Heat oil in a large ovenproof skillet over medium-high heat. Sear chops for 2 minutes per side.

Transfer skillet to oven and roast chops for 10 to 12 minutes or until chops are just pink inside.

Combine parsley, capers, garlic, lemon rind, anchovies and breadcrumbs in a food processor. Process until finely chopped. Add oil and lemon juice and process until just combined. Remove from food processor and stir in chopped olives, salt and pepper. Serve veal chops with salsa. Serves 4.

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Polpettone is essentially an Italian meat loaf that is shaped in a roll. The mixture can also be used to make meatballs simmered in tomato sauce. I serve this with the zucchini, although a proper Italian would serve it afterward.


2 tablespoons olive oil

1 cup chopped onions

2 teaspoons chopped garlic

1 cup fresh breadcrumbs

1/4 cup milk

1/2 pound (250 grams) each ground beef, veal and pork

1/2 cup grated pecorino Romano cheese

2 eggs

1 teaspoon chili flakes

1 tablespoon tomato paste

2 teaspoons chopped fresh rosemary

1 tablespoon chopped fresh sage

1 teaspoon chopped fresh thyme

1/4 cup chopped parsley

1/2 cup chopped black olives

Salt and freshly ground pepper


2 tablespoons butter

2 tablespoons flour

2 cups beef stock


Preheat oven to 350 F.

Heat oil in a pan over medium heat. Add onions and sauté for 2 minutes or until softened. Add garlic and sauté for 1 minute more. Remove from heat.

Soak breadcrumbs with milk to moisten. Combine beef, pork and veal in a large bowl. Stir in onions and garlic, breadcrumbs, pecorino, eggs, chili flakes, tomato paste, rosemary, sage, thyme, parsley, black olives and salt and pepper. Fry a small piece to taste for seasoning.

Place mixture onto a roasting pan or metal baking dish. Form mixture into a sausage-like shape, about 2 inches thick, and bake for 45 to 50 minutes or until polpettone is cooked through.

Add butter to roasting pan and stir in flour. Cook for 2 minutes or until browned. Pour in beef stock and bring to boil. Simmer 5 minutes or until thickened. Drizzle sauce over polpettone and serve. Serves 4 to 6.

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Sliders - usually three little meatballs on three little buns - are a huge hit in New York. They are also the most popular dish at Little Owl, the West Village restaurant that serves tasty Mediterranean-influenced food at affordable prices. Since the restaurant has only 32 seats, it takes forever to get a table, but it's well worth the wait. While I was there, chef Joey Campanaro was kind enough to give me the recipe for his gravy meatball sliders. Buy jars of passata (tomato purée) for the puréed tomatoes.



1/2 pound (250 grams) ground beef

1/2 pound (250 grams) ground pork

1/2 pound (250 grams) ground veal

1/2 cup panko (Japanese breadcrumbs)

1/2 cup water

1/4 cup freshly grated Pecorino Romano cheese

1 large egg

1 large egg yolk

1/4 cup chopped parsley

Salt and freshly ground pepper

1/4 cup vegetable oil


2 tablespoons olive oil

1 cup chopped onion

2 tablespoons chopped garlic

1/4 cup (packed) fresh basil leaves

11/2 teaspoons coarsely chopped fennel seeds

1 796-ml (28-ounce) can whole peeled tomatoes, broken up

1 cup canned pureed tomatoes

To finish:

3 cups arugula leaves

18 small soft rolls split horizontally

2 tablespoons chopped parsley

1/4 cup grated Pecorino Romano cheese


Combine beef, pork, veal, panko, water, cheese, egg, egg yolk and parsley in a large bowl and season well with salt and pepper. Fry a small piece of mixture to check seasoning. Form mixture into 18 2-inch balls.

Heat vegetable oil in a large skillet over medium-high heat. Working in batches, fry meatballs until brown all over and transfer to a plate. Pour off oil and any dark bits from skillet.

Reduce heat to medium and add olive oil to skillet. Add onion, garlic, basil and fennel seeds and sauté until onion begins to brown, about 5 minutes. Add all tomatoes and bring to boil, scraping up any browned bits from the bottom of the pan. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally for about 30 minutes. Transfer sauce to a food processor and process until smooth.

Return sauce to skillet, add meatballs, turn heat to medium-low and simmer, covered with lid slightly ajar, for about 20 minutes, stirring occasionally, or until meatballs are cooked through.

Place a few arugula leaves on the bottom half of each roll. Top each with 1 meatball, drizzle with some sauce and sprinkle with cheese and parsley. Cover with tops of rolls. Makes 18 sliders.

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