Best Braised Veal Cheeks With Coconut Risotto Recipes

COCONUT RISOTTO

Coconut Risotto image

Provided by Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 cups Arborio rice
2 cups vegetable stock
2 1/2 cups coconut milk
1 teaspoon sea salt
1/2 teaspoon freshly cracked black pepper

Steps:

Preheat the oven to 350 degrees F.
Line a deep baking sheet with aluminum foil.
Add the rice, vegetable stock, coconut milk, salt, and pepper to a medium bowl and toss it around with your hands until all the rice is coated. Pour the mixture into the foil lined baking sheet. Cover tightly with aluminum foil. Put the pan in the oven and bake until creamy, about 1 hour. Transfer the rice to a serving bowl and serve.

BRAISED VEAL WITH RICE: REISFLEISCH

Braised Veal with Rice: Reisfleisch image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 pounds veal shoulder
3 tablespoons oil
2 onions, chopped
3 cups veal stock
3 tablespoons sweet Hungarian paprika
2 teaspoons ground cumin
6 cloves garlic, minced
Cayenne pepper, to taste
1 bay leaf
Salt and freshly ground black pepper
1 1/2 cups long grain rice
2 red bell pepper, cored, seeded, peeled and diced
6 cornichons, coarsely chopped
1 teaspoon minced fresh marjoram
1 teaspoon minced parsley
1 teaspoon minced chives
Freshly grated Parmesan
Butter lettuce
Pumpkinseed oil
Balsamic vinegar
Salt and freshly ground pepper

Steps:

Cut the veal into thin slices, the size of a silver dollar.
In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
Serve hot and sprinkle with fresh herbs and grated Parmesan.
Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.

BRAISED VEAL CHEEKS WITH GRILLED RAMPS AND PORCINI

Braised Veal Cheeks with Grilled Ramps and Porcini image

Veal cheeks make the most delicate braise. Using a combination of water and wine for the braising liquid allows the sweet, subtle taste of the veal to really shine through. As a side, you need nothing more than the spring's first ramps and some gorgeous porcini, kissed by the grill. Some years, it just so happens that the ramp season runs long, or perhaps the porcini season starts early, or both. When the two magically coincide, some amazing things happen. Using foil as insulation for the delicate ramp tops gives the vegetables a simple char on the grill. The veal needs time to become fork-tender, a few hours in all, so plan accordingly.

Yield serves 4

Number Of Ingredients 14

Ingredients

2 pounds trimmed veal cheeks, 8 pieces in all (trimmed of any excess fat and sinew)
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 carrots, peeled and roughly chopped
4 cloves garlic, smashed
1 onion, chopped
2 cups white wine
2 cups water
2 fresh bay leaves
Grilled Ramps and Porcini, for accompaniment (recipe follows)
20 to 24 ramps, rinsed and trimmed
4 porcini mushrooms, smaller than a tennis ball, bigger than a golf ball, wiped clean and halved lengthwise
Extra-virgin olive oil, for grilling and drizzling
Kosher salt and freshly cracked pepper

Steps:

Preheat the oven to 350°F.
Season the cheeks liberally with salt and pepper on both sides. Using 2 sauté pans to avoid crowding, heat 2 tablespoons olive oil in each pan over high heat. Sear the veal cheeks for 2 to 3 minutes per side, or until caramelized.
Transfer to a braising dish. Divide the carrots, garlic, and onion between the pans and sauté just until they get a hint of color, 2 to 3 minutes. Deglaze the pans with the wine and empty the vegetables and the wine into the braising dish with the meat. Add the water and bay leaves. Cover the dish with foil or a heavy, tight-fitting lid and braise for 2 1/2 to 3 hours, or until meltingly tender.
Transfer the veal cheeks to a plate and strain the liquid through a fine-mesh sieve into a clean pan. Bring to a boil, then reduce to a brisk simmer. Reduce the braising liquid until it becomes a syrupy glaze and measures 1/2 cup. Add the veal cheeks to the pan and warm through in the liquid. Place 2 cheeks on each of 4 plates and spoon the remaining glaze over the top. Serve with the Grilled Ramps and Porcini.
Preheat the grill on high or light a hot charcoal fire. Rub the ramps and mushrooms with olive oil and season with salt and pepper. Lay a piece of foil down on half of the grill. Place the ramps on the grill with the tops resting on top of the foil, the bulbs on the grate. Place the mushrooms, cut-side down, directly on the grill. Grill, turning frequently, until tender and browned in spots. Drizzle with olive oil and serve with the veal cheeks.