Veal is tender meat with a delicate aroma and delicate taste. Veal is low in fat and goes well with savory butter sauces. Dishes made from this meat have an important place in Italian, French and Mediterranean cuisine. Many of them are cooked in the oven.
Milanese ossobuco recipe
Ossobuco milanese is a dish of Lombard cuisine. This region of Northern Italy is renowned for its traditional home-cooked recipes, simple and hearty. The main ingredient in ossobuco is veal shank. This cheap and flavorful meat is somewhat harsh, but stewing turns it soft and melts in the mouth. You will need:
- 1 beef shank with a total weight of up to 1 kg;
- 2 tbsp. tablespoons of olive oil;
- 25 g wheat flour;
- 50 g butter;
- 1 head of onion;
- 1 carrot;
- 1 stick of celery;
- 1 head of garlic;
- 2 strips of lemon zest
- 4 sage leaves;
- 200 ml of white wine;
- 200 ml of strong chicken broth;
- 1 lemon;
- 3 tbsp. spoons of chopped parsley;
- a whisper of sea salt.
The beef shank should be pre-cut into pieces 4-5 cm thick. This is the optimal thickness so that the meat does not dry out and at the same time is completely cooked, becoming oily tender. Take a baking pan - wide and deep. Heat vegetable oil. Sift flour into a flat plate, roll over pieces of meat. When the oil begins to smoke slightly, place the veal in the skillet and fry on both sides until golden brown. Use cooking tongs to transfer the meat to a platter and cover with foil or a lid.
Make sofrito, a classic Mediterranean stewed vegetable sauce. Chop the onions and carrots into small cubes and finely 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 soft, stirring occasionally. Remove 2-3 cloves from the garlic, divide the remaining head in half and place in the pan, along with the strips of lemon zest and sage. Simmer for a few more minutes. Pour in the wine, put the fried shank pieces on top. The meat should be in one layer. Increase heat and wait until half of the wine has evaporated. Pour in broth and cover. Place the frypot in an oven preheated to 220 ° C. Simmer for about 2 ½ hours, turning the meat occasionally.
Prepare the gremolate seasoning. To do this, pass the garlic through a press, remove the fine zest from the lemon, mix with parsley and a pinch of sea salt. Remove the ossobuco, place the remaining butter 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 your ossoobuco sauce, as some cookbooks recommend, the dish will no longer be called milanese and must be served with mashed potatoes or polenta.
Al fornarin brisket step-by-step recipe
Lazio is an Italian region that has long been competing with the rest of the country for the title of the very best. All the sights of Rome are on his side - the capitals of the region, the Tivoli villas, the Frascati palaces and the lavish cuisine of all four provinces. It was in Lazio that the recipe for brisket was invented, named after the famous model Raphael, the daughter of a baker, known to the world as Fornarina. You will need:
- 1 ½ kg veal 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 spoonful of rosemary leaves;
- 3 tbsp. tablespoons of olive oil;
- 3 glasses of dry white wine;
- 3 teaspoons of ground black pepper;
- 1 glass of broth;
- 1 tbsp. a spoonful of coarse salt.
Prepare the marinade. Pass the garlic through a press. Place in a mortar with 3-4 sage leaves, thyme and rosemary leaves, add 1 tablespoon coarse salt and 1 teaspoon black pepper, rub with a pestle. Pour in 1 tablespoon of olive oil and stir.
Rinse the brisket and pat dry with paper kitchen towels. Place the fat side up on a cutting board. 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 outward, drag with baking twine and refrigerate for 1-2 hours.
Preheat oven to 200C. Remove excess salt and pepper from the fat. Heat a cast iron baking dish over a fire and place 1 tablespoon of olive oil in it. When the oil is warm, fry the veal until golden brown. Pour in the wine and bring it to a boil. Add broth. Add unpeeled garlic cloves, thyme and rosemary sprigs, leftover sage and place 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 fried the veal, you can bake small potatoes for a side dish. Cut the veal into slices and serve with the potatoes and the sauce remaining in the mold.
Veal Orlov
French meat - the pride of several generations of Soviet housewives - really has noble foreign roots. Those who are versed in cooking can consider in it the Veal Orloff recipe distorted beyond recognition - Orlov-style veal. This dish was invented at the end of the 19th century by the French chef Urban Dubois for the Russian envoy to Paris, Count Orlov. Thin slices of tender veal sandwiched with duxelle filling (mushroom puree) and subiz sauce, and then covered with mornay sauce - this is how real meat looks like in French. The dish only seems pretentious, its step-by-step recipe is not difficult to repeat. You will need:
- 2 kg of veal pulp (loin);
- 1 teaspoon of finely ground salt;
- ½ teaspoon of ground black pepper;
- 1 tbsp. a spoonful of vegetable oil;
- 3 tbsp. tablespoons of butter with a fat content of 82, 5%;
- 1 head of 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 with a fat content of at least 3.5%;
- 100 g flour;
- 4 tbsp. tablespoons of unsalted butter with a fat content of 82, 5%;
- 1 glass of cream with a fat content of about 20%;
- 250 g of onions.
For duxelle filling
- 500 g of champignons;
- 3 tbsp. tablespoons of unsalted butter with a fat content of 82, 5%;
- ¼ a glass of cream with a fat content of about 30%;
- 3 heads of shallots;
- 2 teaspoons of thyme leaves;
- a pinch of salt;
- a pinch of black pepper.
For the mornay sauce:
- 1 ½ glass of milk with a fat content of at least 3.5%;
- 4 tbsp. tablespoons of unsalted butter with a fat content of 82, 5%;
- 6 tbsp. tablespoons of wheat flour;
- 50 g grated Gruyere cheese;
- a pinch of salt, ground white pepper and nutmeg.
Rinse and dry the veal, rub with pepper and salt. In a deep skillet, melt 1 tablespoon of butter over medium heat and brown the meat. Use tongs to transfer the meat to a plate and cover with foil.
Chop the onions, carrots and celery. Melt the butter in a skillet and fry the vegetables in it until soft. Pour in the wine, tie the sprigs of parsley, thyme and bay leaf with coarse thread. Place the tenderloin on top and bring to a boil. Cover the pan with a heat-resistant lid and place in an oven preheated to 180 ° C. Simmer the meat for about 1 ½ hours. Place the tenderloin on a cutting board, cover with foil if you sleep, and let sit for 30 minutes.
Prepare a duxelle. Cut the mushrooms into small cubes and put in cheesecloth, squeeze out the moisture. Chop the shallots finely. Melt the oil in a small skillet, fry the onion until transparent and add the mushrooms and thyme. Simmer for about 6-7 minutes, stirring occasionally. Add salt, pepper and cream. Cook for about a minute more.
Make subiz sauce. Finely chop the onion and cover with 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 saute the flour in it, add hot milk and warm cream and cook the sauce, whisking. Add the onion and heat the sauce. Grind it in a blender.
Make mornay sauce. Melt the butter in a saucepan, fry the flour and dilute with warm milk. Cook over low heat, whisking until the sauce thickens. Add salt, pepper, nutmeg and cheese. Wait for the cheese to melt.
Cut off the fat and ends from the veal. Cut the piece into 1 ½ -2 centimeters thick slices. Start placing the meat in a baking dish. Place a tablespoon of duxel on each slice, then a spoonful of subise sauce and overlap the next slice. When all the meat is finished, pour the mornay sauce over the veal. 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 the step-by-step recipe. You will need:
- 6 veal cutlets, 200 g each;
- 2 tbsp. tablespoons of olive oil;
- 2 white stalks of leeks;
- 2 cloves of garlic;
- 200 ml of dry white wine;
- 300 ml of chicken broth;
- 50 g large kalamata olives;
- 1 tbsp. a spoonful of capers;
- 500 g 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. Transfer the veal to a baking dish. Preheat oven to 200C.
Peel the garlic, cut the leek into rings. Fry until soft in olive oil 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 a mold for the meat. Add capers and olives. Cut the tomatoes in half and place around the veal, add rosemary and bay leaves. Place in a preheated oven and simmer for about 20 minutes. A roast like this doesn't need a side dish, but a glass of light wine is perfect for it.
Veal Involtini
Involtini - this is how the Italians call small rolls with a filling inside. They are made from juicy thin pieces of meat, fish, vegetables, such as eggplant. One of the most famous and successful involtini is from veal. You will need:
- 4 veal chops;
- 70 g bread crumbs;
- 1 tbsp. a spoonful of pine nuts;
- salt and black pepper;
- 2 tbsp. tablespoons of ground parmesan;
- 3 teaspoons finely grated lemon zest;
- 2 tbsp. tablespoons of freshly squeezed lemon juice;
- 2 teaspoons of olive oil;
- 4 sprigs of rosemary.
Wrap the veal with cling film and beat off each medallion to a thickness of no more than 5 mm. Season with salt and pepper. Combine crackers, lemon zest, pine nuts, and grated Parmesan with lemon juice. Divide the mixture into quarters and place on the edge of each piece of veal. Roll up the rolls and pin them with rosemary sprigs. To do this, remove some of the leaves from the branch and sharpen the edge with a knife.
Heat the oil in a wide skillet and fry for 5 minutes with a tape measure. Put them in a baking dish, cover with foil and put in an oven preheated to 180 ° C. Bake for 15 minutes. Serve with salad greens, mashed potatoes, or polenta.
