BRAISED VEAL WITH CARDAMOM- SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, roasts, main course
Time 2h10m
Yield Six servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
- Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
- Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 33 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 988 milligrams, Sugar 11 grams, TransFat 1 gram
BRAISED VEAL WITH CARDAMOM SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
- Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
- Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
- Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 11 grams, TransFat 1 gram
BRAISED VEAL WITH AROMATIC VEGETABLES
Steps:
- Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.
BRAISED CALAMARI STUFFED WITH SHRIMP, SPINACH AND HERBS
Steps:
- To make the calamari:
- Roughly chop 3 of the calamari tubes and add to a food processor with the coarsely chopped shrimp and garlic. Pulse into a coarse paste. Remove to a large bowl and add the spinach, eggs, bread crumbs, cheese, herbs, and pinch of crushed red pepper. Season with salt and stir to combine. The mixture should be a little chunky but moist and holding together. Test the seasoning of the mix by making a mini patty, cooking it in a small pan and eating it. It should taste really good! If it doesn't it is probably missing salt. Add more salt, to taste. Divide the stuffing among the 8 remaining calamari bodies and secure closed with toothpicks.
- To make the sauce:
- Coat a large, wide skillet or saucepan with olive oil and add the onions and a pinch of crushed red pepper. Season with salt and put the saucepan over medium heat. Saute the onions until they are soft and aromatic, about 7 to 8 minutes. Add the garlic and cook another 2 minutes until fragrant. Stir in the wine and cook until the wine has reduced by half. Pass the tomatoes through a food mill or puree them in a food processor and add them and 1 cup of water to the pan. Season with salt, to taste, and simmer the sauce for 15 minutes.
- Add the calamari to the pan and cook for 20 to 25 minutes turning them over halfway through the cooking time. Remove the calamari from the pan and remove the toothpicks. Reduce the sauce to thicken, if needed. Arrange the calamari on a serving platter and cover with the sauce before serving.
- Deliciouso!
BRAISED VEAL SHOULDER
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h4m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Dry rub veal shoulder with spices and let sit in the refrigerator for 24 hours.
- Preheat oven to 325 degrees F.
- Heat butter in roasting pan over medium heat. Add veal shoulder and brown on all sides. Remove from pan. Add vegetables and cook until tender. Add flour to make roux. Whisk in your liquid and add veal shoulder. Bring to simmer on top of stove and cover with foil. Cook in the oven for 3 hours.
- Remove veal and puree sauce until smooth. Slice veal and coat with sauce to serve.
BRAISED LAMB WITH SPINACH
Steps:
- In a blender purée the garlic and the gingerroot with 1/3 cup water. In a heavy kettle heat 3 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it brown the lamb, patted dry, in batches, transferring it as it is browned with tongs to a bowl. To the skillet add the remaining 3 tablespoons oil, heat it until it is hot but not smoking, and in it fry the cinnamon stick, the cloves, and the bay leaf, stirring, for 30 seconds, or until the cloves are puffed slightly. Add the onions and cook the mixture over moderate heat, stirring occasionally, until the onions are golden. Add the garlic purée and cook the mixture, stirring, for 2 minutes, or until the liquid is evaporated. Add the cumin, the coriander, and the cayenne and cook the mixture, stirring, for 1 minute. Add the tomatoes and the yogurt, simmer the mixture, stirring, for 1 minute, and add the lamb, the salt, and 1 cup water. Bring the mixture to a boil and braise it, covered, in a preheated 350°F. oven for 1 to 1 1/4 hours, or until the lamb is tender. The lamb mixture may be prepared up to this point 2 days in advance. Let the lamb cool, uncovered, and chill it, covered. Reheat the lamb mixture.
- In a large saucepan bring 1 inch water to a boil, add the spinach, and steam it, covered, for 2 minutes, or until it is wilted. Drain the spinach in a colander.
- Spoon off any excess fat from the lamb mixture and add the lemon juice and salt and pepper to taste. Distribute the spinach over the stew and stir it in gently. Transfer the stew to a heated serving dish and sprinkle it with the pine nuts.
BRAISED VEAL SHANKS WITH GARLIC, LEMON, AND PARSLEY
Also called Ossobuco alla Milanese, this recipe is from Cook's magazine. It's a nice combination of flavors and can be made 3 days ahead.
Provided by lazyme
Categories Veal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and cut the onion and carrots into 1/2-inch dice. Cut the celery into 1/2-inch dice. Coarsely chop the tomatoes.
- Adjust the oven rack to the middle position and heat oven to 350ºF. Pat veal shanks dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Tie the shanks securely. Dredge shanks in the flour.
- Heat the vegetable oil in a 5-quart dutch oven. Saute the veal shanks over high heat, turning to sear on both sides, about 4 minutes. Transfer browned shanks to a plate. Discard oil and heat the butter. Add the onion, carrots, and celery, and saute, stirring occasionally, until the vegetables soften and color slightly, about 10 minutes. Return the shanks to the dutch oven, placing them on top of the vegetables. Add the wine, chicken stock, tomatoes, and thyme and bring the liquid to a boil. Cover and transfer pan to the oven. Braise, basting every 30 minutes, until the meat is tender, 1 1/2 to 2 hours. (Can cool, cover, and set shanks aside for several hours, or refrigerate in sauce up to 3 days).
- Serving:.
- For the gremolada, peel and mince the garlic. Grate 1 tablespoon lemon zest. Mince the parsley. Mix the garlic, lemon zest, and parsley; set aside. If shanks have been refrigerated, warm them over low heat. Transfer the shanks to a platter. Skim the cooking liquid and transfer the braised vegetables and the liquid to the workbowl of a food processor fitted with the metal blade; puree. Adjust the seasoning. Return the meat and sauce to the dutch oven. Sprinkle gremolada over the meat, and simmer for 5 minutes, until the shanks are warmed through. Spoon sauce onto 6 warm dinner plates. Put shanks over the sauce and serve immediately.
Nutrition Facts : Calories 670.9, Fat 33.8, SaturatedFat 10.4, Cholesterol 277.5, Sodium 498.5, Carbohydrate 14.6, Fiber 2.7, Sugar 3.4, Protein 68.5
CARDAMOM SPINACH PUREE
From Flavours of the World by Paul Gayler. He recommends serving this with a spicy roast leg of lamb, or a roast chicken.
Provided by lindseylcw
Categories Spinach
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- blanch spinach in boiling salted water for 30 seconds, drain in a colander and refresh under cold running water.
- squeeze out water until spinach is quite dry.
- place in a blender and blitz to a coarse puree.
- heat butter in a saucepan, add shallots and cook for 1 min, until softened.
- Add cardamon and chili and mix well.
- stir in the spinach and cream and heat gently until they are lightly bound together.
- add the lemon zest, season with salt and black pepper and serve sprinkled with the toasted almonds.
More about "braised veal with cardamom spinach puree recipes"
BRAISED VEAL | JAMIE OLIVER
From jamieoliver.com
BRAISED VEAL RECIPE | EAT SMARTER USA
From eatsmarter.com
BRAISED VEAL SHANKS RECIPE - THE SPRUCE EATS
From thespruceeats.com
BRAISED VEAL WITH GARLIC - THYMEFORCOOKINGBLOG.COM
From thymeforcookingblog.com
BRAISED VEAL CHEEK AND LEEKS RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
VEAL KIDNEY BRAISED IN SPINACH AND LETTUCE LEAVES RECIPE
From ifood.tv
VEAL // ROASTED LOIN, BRAISED CHEEK, SEARED SWEETBREAD, SPRING ...
From pinterest.ca
BRAISED VEAL SHANKS WITH FAVA BEAN PUREE - PLAIN.RECIPES
From plain.recipes
CREAMY CARDAMOM WILTED SPINACH - JOE'S HEALTHY MEALS
From joeshealthymeals.com
BRAISED VEAL SHOULDER WITH SPINACH AND MUSHROOM STUFFING
From cooked.com
BRAISED VEAL WITH VEGETABLES - COOK-AND-FOOD.COM
From cook-and-food.com
BRAISED BEEF SHIN RAVIOLO WITH SPINACH PUREE - PLATE FOR A MATE
From plateforamate.com
BEST MEDITERRANEAN SHAVED VEAL WITH LEMON POTATO PUREE
From foodnetwork.ca
RECIPE DETAIL PAGE | LCBO
From lcbo.com
VEAL AND VEGGIES PURéE - BéABA USA
From beabausa.com
BRAISED VEAL WITH CARDAMOM SPINACH PUREE - DINING AND COOKING
From diningandcooking.com
BRAISED VEAL SHANKS WITH GARLIC RECIPES - FOOD NEWS
From foodnewsnews.com
BRAISED VEAL CHEEKS WITH PUREE SAUCE AND SALAD SERVED IN FINE …
From istockphoto.com
OVEN-BRAISED VEAL STEW WITH BLACK PEPPER AND CHERRIES - FOOD
From foodandwine.com
BRAISED VEAL BREAST WITH STUFFING RECIPE - FOOD NEWS
From foodnewsnews.com
BRAISED VEAL - MIELE - APPLIANCE.RECIPES
BRAISED VEAL WITH CARDAMOM-SPINACH PUREE - DINING AND COOKING
From diningandcooking.com
BRAISED VEAL WITH PASTA RECIPE - EAT SMARTER USA
From eatsmarter.com
VEAL BRAISED WITH VEGETABLES | RECIPES WIKI | FANDOM
From recipes.fandom.com
BRAISED VEAL SHANK WITH MARJORAM: STINCO DI VITELLO - GLUTEN FREE …
From fooddiez.com
BRAISED VEAL CHEEKS WITH COCOA SAUCE | RICARDO
From ricardocuisine.com
BRAISED VEAL OSSO BUCCO W/ PARSNIP PUREE | MARX FOODS BLOG
From marxfood.com
BRAISED VEAL AND MUSHROOMS - DR. KELLYANN
From drkellyann.com
ROAST VEAL WITH BRAISED VEGETABLES - THE GLOBE AND MAIL
From theglobeandmail.com
BRAISED VEAL WITH WILD MUSHROOMS RECIPE - GRANT ACHATZ | FOOD
From foodandwine.com
CARDAMOM PEAR PUREE - SPICE SPICE BABY
From spicespicebaby.com
VEAL CHEEKS IN A RED WINE SAUCE, CAULIFLOWER PURéE AND ... - RICARDO
From ricardocuisine.com
BRAISED VEAL IN FRENCH - ENGLISH-FRENCH DICTIONARY | GLOSBE
From glosbe.com
BRAISED CARDAMOM-CURRY VEAL & AVOCADO CHICKPEA SALAD | VEAL …
From pinterest.com
VEAL BRAISED IN VINEGAR WITH SPINACH RAVIOLI - JUST SIMPLY… CUISINE
From justsimplycuisine.com
BRAISED VEAL WITH WILD MUSHROOMS - GLUTEN FREE RECIPES
From fooddiez.com
You'll also love