Best Braised Veal With Aromatic Vegetables Recipes

Braised Veal Cheeks with Coconut Risotto image

Provided by Bobby Flay

Time 6h30m

Yield 4 servings

Number Of Ingredients 20

8 veal cheeks
Salt and freshly ground black pepper
Vegetable oil, for searing
2 slices bacon, chopped
1 onion, chopped, plus 1/2 onion, diced
1 carrot, peeled and chopped
1 stick ginger, chopped
4 cups red wine
3/4 cup soy sauce
Skin from 1 whole pineapple
4 cups veal stock
2 to 3 tablespoons butter, plus 1 tablespoon
1 cup arborio rice
2 1/2 cups chicken broth
1 can coconut milk
1/2 cup diced papaya
1 tomato, diced
2 sprigs mint, chopped
2 sprigs cilantro, chopped
Serving suggestions: parsnip chips or fried shallots.

Steps:

Preheat the oven to 300 degrees F.
Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned.
In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours.
Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately.
Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired.

Braised Veal Breast with Bulb Vegetables image

Yield Makes 4 servings

Number Of Ingredients 16

3-pound veal breast
Coarse salt and white pepper, to taste
2 tablespoons corn oil
2 large shallots, peeled
1 onion, quartered
1 leek, split and cleaned
12 cloves of garlic, unpeeled
2 bay leaves
1/3 cup diced celery root
4 whole cloves
1/2 teaspoon white peppercorns
1/2 teaspoon ground cumin
1/2 cabbage, quartered
2 cups dry white wine
1 1/3 cups apple cider
1/3 cup snipped chives

Steps:

1. Preheat the oven to 250°F. Season the veal with salt and white pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the veal; brown well on all sides. Transfer to a plate.
2. Add the next nine ingredients to the pan and cook, stirring, until the onion begins to brown. Add the cabbage; cook until wilted and browned slightly. Add 1 cup each of the wine and cider. Return veal to the pot. Season with salt, cover and braise in the oven until the meat is very tender, about 2 1/2 to 3 hours.
3. Remove the veal and vegetables from the juices and keep warm. Strain and degrease juices; return to the pot. Add remaining wine and cider; bring to a boil. Reduce for 15 minutes to thicken. Adjust seasonings. Return veal to the pot; simmer, basting with sauce until it is syrupy and the meat is nicely glazed.
4. To serve, place vegetables on a platter; slice veal through the bones and place atop. Spoon sauce over all and sprinkle with chives.