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Braised Veal with Roasted Root Vegetables

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INGREDIENTS

7-1/2 lb. veal chuck, shoulder clod (IMPS/NAMP 310)
1/4 cup vegetable oil
3 qt. veal stock or beef broth
1-1/2 cups chopped celery
3/4 cup chopped carrots
3 tbsp. tomato paste
4-1/2 tsp. dried thyme leaves, divided
3/4 tsp. black peppercorns
4 pcs. bay leaves
2 lb. whole beets, unpeeled
1-3/4 lb. sweet potatoes, cut in 1-inch chunks
1-1/2 lb. baby carrots
1-1/4 lb. new potatoes, cut into halves
1 lb. small yellow onions, cut lengthwise into eighths
1 lb. parsnips, cut lengthwise into eighths
1 lb. rutabaga, cut in ¾-inch chunks
1 lb. turnips, cut into eighths
1/2 cup olive oil
1/4 cup minced fresh garlic
1-1/4 tsp. salt
1-1/4 tsp. ground black pepper
1-1/2 cups dry red wine
3 qt. veal stock, reserved from braised veal
6 tbsp. cornstarch
1/2 cup water

INSTRUCTIONS

  1. 1
    For Braised Veal: Sprinkle veal with salt and ground pepper. Brown on all sides in vegetable oil over medium heat.
  2. 2
    Combine remaining Braised Veal ingredients in utility pan such as 3 quarts stock, celery, chopped carrots, paste, 2 teaspon thyme, peppercorns and bay leaves. Add veal; cover pan securely with aluminum foil. Cook in 375°F oven 3 hours or until veal is tender. Remove veal. Strain and degrease stock; reserve 3 quarts stock.
  3. 3
    While veal is cooking, arrange vegetables in shallow roasting pans. Mix olive oil, garlic, 2-1/2 teaspon thyme, 1-1/4 teaspon salt and 1-1/4 teaspon pepper. Drizzle over vegetables; toss to coat. Roast in 375°F oven 1 hour or until fork-tender and lightly browned.
  4. 4
    Remove beets from pan; wrap in foil and let steam 10 minutes. Keep remaining vegetables warm until serving time. Peel beets, cut into halves and then slice. Keep warm, separately.
  5. 5
    For Red Wine Sauce: Cook wine until reduced by half. Add 3 quarts reserved stock; cook until reduced by half. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute.

notes

Recipe also may be prepared using Veal Breast (IMPS/NAMP 313), boned and rolled.

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cuisines North & South American
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