Best Braised Veal Shoulder With Wilted Arugula Recipes

Braised Veal Shoulder image

Provided by Michael Symon : Food Network

Time 4h4m

Yield 8 servings

Number Of Ingredients 12

1 veal shoulder
2 tablespoon paprika
2 tablespoon ground chipotle powder
1 tablespoon cinnamon
1 tablespoon ground cumin
4 ounces butter
2 Vidalia onions, cut into large dice
2 organic carrots, cut into large dice
1 bulb celery root, cut into large dice
4 ounces flour
3 quarts chicken stock
3 quarts whole milk

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.

Lemon Braised Veal Shoulder image

Provided by threeovens

Categories Veal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 13

1 1/2 lbs veal shoulder, blade chops
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 carrots, sliced
1 onion, sliced
2 tablespoons butter
1/2 lemon, cut in half
3 bay leaves
3 garlic cloves, minced
3 whole cloves
1/2 cup veal stock or 1/2 cup chicken stock
1/4 cup dry white wine
2 teaspoons balsamic vinegar

Steps:

Preheat oven to 400 degrees F; season veal with pepper and half the salt.
Place in a baking dish and surround with carrots and onions; dot veal with butter and roast until veal is lightly brown, about 25 to 30 minutes.
Add lemon, bay leaves, garlic, and cloves to dish and mix with vegetables; add stock, wine and remaining salt.
Reduce heat to 350 degrees F and braise, uncovered, basting every 10 minutes, until tender, about 90 minutes.
Transfer veal and vegetables to a serving platter and keep warm.
Strain pan juices into a heat proof bowl, skimming off and discarding fat.
Heat a saucepan over medium heat and boil vinegar until reduced and syrupy and about 1 teaspoon.
Stir in pan juices, increase heat to high and boil until reduced by half; taste and adjust seasonings.
Spoon sauce over veal or serve on the side.

Braised Veal with Rice: Reisfleisch image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 21

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.

Wilted Arugula image

Provided by Martha Stewart

Time 10m

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil
2 garlic cloves, thinly sliced
8 ounces baby arugula, rinsed and drained well
1 tablespoon balsamic vinegar
1/4 teaspoon coarse salt
Freshly ground pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic; cook, stirring constantly, until garlic is fragrant but not browned, 2 to 3 minutes. Add arugula; cook, stirring constantly, until slightly wilted, 1 to 2 minutes. Add vinegar; cook, stirring constantly, until most of the vinegar has evaporated, about 1 minute. Stir in salt; season with pepper. Serve immediately.