Veal is a delicate meat with a delicate aroma and delicate taste. Veal is low in fat and goes well with savory butter sauces. Dishes from this meat occupy an important place in Italian, French and Mediterranean cuisine. Many of them are cooked in the oven.
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Milanese ossobuco recipe
Ossobukomilanese - a dish of Lombard cuisine. This region of Northern Italy is famous for its traditional recipes of home cooking, simple and satisfying. The main ingredient of ossobuco is calf shank. This cheap and flavorful meat is somewhat harsh, but stewing turns it into soft and melting in your mouth. You will need:
- 1 beef shank with a total weight of up to 1 kg;
- 2 tbsp. tablespoons of olive oil;
- 25 g of wheat flour;
- 50 g butter;
- 1 onion;
- 1 carrot;
- 1 stick of celery;
- 1 head of garlic;
- 2 strips of lemon peel;
- 4 leaves of sage;
- 200 ml of white wine;
- 200 ml of strong chicken broth;
- 1 lemon
- 3 tbsp. tablespoons chopped parsley;
- whisper of sea salt.
Beef drumsticks should first be cut into pieces with a thickness of 4-5 cm. This is the optimal thickness so that the meat does not dry out and is completely cooked, becoming oily tender. Take a wide and deep roasting pan. Heat vegetable oil. Sift flour into a flat plate, roll pieces of meat. When the oil begins to smoke slightly, put the veal in a pan and fry on both sides until golden brown. Using cooking tongs, transfer the meat to a dish and cover with foil or a lid.
Make Sofrito - A Classic Mediterranean Braised Vegetable Sauce. Chop the onions and carrots into small cubes and chop the celery. In the same pan where the meat was fried, put half the butter when it melts, add the onions, carrots and celery, season with salt. Simmer until tender, stirring occasionally. Remove 2-3 cloves from garlic, divide the remaining head in half and put in a pan, along with strips of lemon peel and sage. Simmer a few more minutes. Pour in the wine, put the fried pieces of shank on top. The meat should be in one layer. Increase the heat and wait until half of the wine has evaporated. Pour in the broth and cover. Place the roasting pan in an oven preheated to 220 ° C. Stew for about 2 ½ hours, turning the meat from time to time.
Cook the gremolate seasoning. To do this, pass the garlic through a press, remove the small zest from the lemon, mix with parsley and a pinch of sea salt. Remove the ossobuco, put the remaining oil in a hot dish, let it melt and sprinkle with fresh seasoning. Serve with risotto milanese. Do not forget that the most delicious part of the dish is the brain hiding in the bone cavity. If you add tomatoes to the ossoobuco sauce, as some cookbooks recommend, the dish will lose its name as Milanese and will need to be served with mashed potatoes or polenta.
Step by step recipe for ala fornarina brisket
Lazio - the Italian region has long vied with the rest of the country for the title of most-most. On his side are all the sights of Rome - the capital of the region, Tivoli villas, Frascati palaces and the generous cuisine of all four provinces. It was in Lazio that they came up with a brisket recipe, named after the famous model Rafael, the daughter of a baker, known to the world as Fornarina. You will need:
- 1 ½ kg of calf brisket;
- 3 cloves of garlic;
- 2 sprigs of rosemary;
- 3 sprigs of thyme;
- 10 sage leaves;
- 1 tbsp. a spoonful of thyme leaves;
- 1 tbsp. a spoon of rosemary leaves;
- 3 tbsp. tablespoons of olive oil;
- 3 glasses of dry white wine;
- 3 teaspoons ground black pepper;
- 1 cup of broth;
- 1 tbsp. spoon of coarse salt.
Cook the marinade. Pass the garlic through the press. Put in a mortar with 3-4 sage leaves, thyme and rosemary leaves, add 1 tablespoon of coarse salt and 1 teaspoon of black pepper, pound with a pestle. Pour in 1 tablespoon of olive oil and mix.
Rinse and dry the breast with paper kitchen towels. Put the meat on the cutting board with the fat up. Rub the remaining salt and pepper into it, turn the brisket over and rub the marinade into the meat. Fold the meat in half with the fat out, pull the baking twine and put it in the refrigerator for 1-2 hours.
Preheat the oven to 200 ° C. Remove excess salt and pepper from the fat. Warm up the cast iron baking dish on the fire and put in it 1 tablespoon of olive oil. When the oil warms up, fry the veal until golden brown. Pour in the wine and bring it to a boil. Add the broth. Put the unpeeled cloves of garlic, sprigs of thyme and rosemary, the remaining sage and put the form in the oven. Bake for 2 hours, pouring sauce every 20-30 minutes. Remove the veal from the oven and let it rest under the foil. At this time, in the same form where you roasted veal, you can bake small potatoes for a side dish. Cut the veal into pieces and serve with the potatoes and sauce remaining in the form.
Veal Orlov
The meat in French - the pride of several generations of Soviet hostesses - really has noble foreign roots. Those who are familiar with cooking can consider the Veal Orloff recipe - veal in Oryol, distorted beyond recognition. This dish was invented at the end of the 19th century by the French chef Urban Dubois for the Russian envoy in Paris, Count Orlov. Thin slices of tender veal interlaced with Dyuksel (mushroom puree) filling and subiz sauce, and then coated with moraine sauce - this is what real meat looks like in French. The dish only seems fanciful, its step-by-step recipe is not difficult to repeat. You will need:
- 2 kg of veal pulp (lumbar);
- 1 teaspoon finely ground salt;
- ½ teaspoon black pepper;
- 1 tbsp. a spoonful of vegetable oil;
- 3 tbsp. tablespoons of butter with a fat content of 82.5%;
- 1 onion;
- 1 stick of celery;
- 1 large carrot;
- 6 sprigs of fresh parsley;
- 6 sprigs of thyme;
- 1 bay leaf;
- 1 tbsp. dry white wine.
For subiz sauce:
- 1 tbsp. milk fat content of at least 3.5%;
- 100 g of flour;
- 4 tbsp. tablespoons unsalted butter with a fat content of 82.5%;
- 1 cup cream with a fat content of about 20%;
- 250 g of onions.
Duxel toppings
- 500 g of champignons;
- 3 tbsp. tablespoons unsalted butter with a fat content of 82.5%;
- ¼ cup cream with a fat content of about 30%;
- 3 shallots;
- 2 teaspoons thyme leaves;
- a pinch of salt;
- a pinch of black pepper.
For moraine sauce:
- 1 ½ cup milk with a fat content of at least 3.5%;
- 4 tbsp. tablespoons unsalted butter with a fat content of 82.5%;
- 6 tbsp. tablespoons of wheat flour;
- 50 g of grated Gruyere cheese;
- a pinch of salt, ground white pepper and nutmeg.
Rinse and dry the veal, grate with pepper and salt. In a deep frying pan, melt 1 tablespoon of butter over medium heat and fry the meat until brown. Using forceps, transfer the meat to a plate and cover with foil.
Chop onions, carrots and celery. Melt the butter in a frying pan and fry the vegetables on it until soft. Pour the wine, tie a string of parsley, thyme and bay leaf with a harsh thread. Put the tenderloin on top and bring to a boil. Cover the pan with a heat-resistant lid and put in the oven, preheated to 180 ° C. Stew meat for about 1 ½ hours. Put the tenderloin on a cutting board, cover again with foil and leave for 30 minutes.
Prepare the duplex. Cut the mushrooms into a small cube and put in cheesecloth, wring out the moisture. Chop the shallots finely. Melt the butter in a small frying pan, fry the onions until transparent and add the mushrooms and thyme. Simmer for about 6-7 minutes, stirring. Add salt, pepper and cream. Cook for about a minute.
Make subiz sauce. Finely chop the onion and pour boiling water. Leave for 5 minutes, drain the water. Fry the onion in 1 tablespoon of oil until transparent. Melt 3 tablespoons of butter in a saucepan and fry flour on it, add hot milk and warm cream and cook the sauce, whipping with a whisk. Put onions and warm the sauce. Grind it in a blender.
Make a moraine sauce. Melt the butter in a saucepan, fry the flour and dilute with warm milk. Cook over low heat, whisking with a whisk until the sauce thickens. Add salt, pepper, nutmeg and cheese. Wait for the cheese to melt.
With veal, cut off the fat and tips. Cut a piece into slices 1 ½ -2 centimeters thick. Start spreading the meat into a baking dish. For each slice, put a tablespoon of duxel, then a spoonful of subiz sauce and overlap the next slice. When all the meat is over, pour the veal with moraine sauce. Bake in an oven preheated to 200 ° C for 20-30 minutes. Serve with boiled potatoes.
Baked veal cutlets with tomatoes, olives and capers
This light classic Mediterranean dish can be prepared in half an hour, if you follow a step by step recipe. You will need:
- 6 veal cutlets of 200 g each;
- 2 tbsp. tablespoons of olive oil;
- 2 white stalks of leek;
- 2 cloves of garlic;
- 200 ml of dry white wine;
- 300 ml of chicken stock;
- 50 grams of large calamate olives;
- 1 tbsp. spoon of capers;
- 500 g of cherry tomatoes;
- 12 sprigs of rosemary;
- 2 bay leaves.
Season the veal cutlets with salt and pepper and sauté in olive oil. Fry each cutlet for 3-4 minutes on each side until golden brown. Put the veal in a baking dish. Preheat the oven to 200 ° C.
Peel the garlic, cut the leek into rings. Fry in olive oil until tender and pour the wine into the pan. Bring to a boil and simmer for about a minute, add hot broth and simmer for another minute. Pour into the mold to the meat. Add capers and olives. Cut the tomatoes in half and lay around the veal, add the rosemary and bay leaves. Put in a preheated oven and simmer for about 20 minutes. Such a roast does not need a side dish, but a glass of light wine is perfect for it.