Veal Broth Recipes

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

Steps:

• A stock is something I make first thing when I have a day of cooking.
• Preheat the oven to 450 degrees F.
• Arrange the veal bones and scraps in a single layer on 2 or 3 baking sheets lined with foil. Put the trays in the oven and cook until the bones brown, 1 to 1 1/2 hours.
• Heat a large skillet and add 1 tablespoon of the oil. When it begins to smoke lightly, add the 2 skin-on onion halves, cut side down. We want them to turn black. Combine the remaining sliced onion, carrots and celery. When the flesh part of the onion halves turn black, remove them from the pan. Add the remaining 1 tablespoon of oil and stir in the vegetables. Season with salt and cook, stirring from time to time, until the vegetables soften, about 5 to 8 minutes.
• When the bones are roasted and browned, drain off any excess grease and add to a large pot. Cover with cold water, (warm water makes a cloudy stock) and bring to a boil over high heat. Lower the heat and use a ladle to skim any foam or impurities from the top. Add the vegetables, the cheesecloth containing the thyme, bay leaves and black peppercorns and the black onion halves (which will add flavor and enrich the color). Stir in a pinch of salt, then reduce the heat to a simmer and cook for 6 to 8 hours.
• Shut the off the heat and allow the stock to rest. Taste it! If it tastes watery or has an undeveloped flavor, cook it longer! I have made stock that has taken 12 to 16 hours to come to fruition.
• Strain the stock and return it to the pot. Gently simmer the stock over low to medium heat to reduce and intensify the flavors. Use a ladle to skim any impurities as the stock reduces. Cool and use immediately or freeze for later use.

Steps:

• If desired, preheat conventional oven to 450 degrees. Brush tomato and onion with vegetable oil and place in a roasting pan along with the bones. Bake for about 40 minutes, shaking the pan occasionally. Remove from oven and place tomato and onion in a 5-quart casserole with tight-fitting lid. Place roasting pan on top of the stove. Stir 1 cup of the water into roasting pan to loosen all the brown bits from the bottom, and bring to a boil over moderate heat. Remove from heat and pour mixture into the casserole.
• Combine all remaining ingredients in the casserole. Cook, covered, at 100 percent power in a 650- to 700-watt oven for 40 minutes.
• Remove from oven and uncover. Strain broth through a fine sieve. If not using at once, pour broth into containers and store, covered, in the refrigerator or freezer. If you wish to skim the fat off, refrigerate so the fat rises to the surface and hardens, then remove with a large spoon.

Steps:

• Combine all ingredients in a kettle and cook three to six hours or until the liquid is reduced to about three cups.
• Line a sieve with cheesecloth and strain the stock. Carefully skim or pour off all trace of fat. Cook the clear broth until reduced to two cups.

Steps:

• Preheat oven to 325°. In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown meat in oil in batches on all sides; drain., In a large skillet, saute the onion, carrot, celery and garlic in butter until tender. Return veal to the Dutch oven; top with vegetable mixture. Add tomatoes, broth, basil, thyme and bay leaves., Cover and bake 2 to 2-1/4 hours or until meat and vegetables are tender. Discard bay leaves. Just before serving, combine garnish ingredients; sprinkle over veal. Freeze option: Place individual portions to cooled meat and cooking juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Steps:

• Preheat the oven to 250 degrees F (120 degrees C).
• Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
• Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.