Best Kalvsylta Jellied Veal Recipes

Swedish Jellied Veal (Kalvsylta) image

Provided by Robert Farrar Capon

Time 3h20m

Number Of Ingredients 7

2 pounds neck of veal
1 veal knuckle
Water to cover
Salt to taste
1/2 teaspoon white pepper
2 tablespoons vinegar or to taste
1 teaspoon powdered plain gelatin, softened in 1 tablespoon cold water (use more gelatin if you want very firm result)

Steps:

Simmer first four ingredients for 2 to 3 hours or until very tender.
Take out meat, cool, remove bones and sinews and cut into small pieces. Meanwhile, let stock boil hard to reduce slightly.
Strain stock, add meat, pepper and vinegar, correct seasonings and add gelatin.
Cool 10 minutes, pour into suitable mold such as a loaf pan and refrigerate overnight.
Cut into slices, arrange on platter and garnish with pickled beets (see recipe).

Swedish Jellied Veal Loaf (Kalvsylta) image

Provided by davinandkennard

Categories Veal

Time 4h

Yield 12 serving(s)

Number Of Ingredients 8

Steps:

Total boiling time approximately 90 minutes. Bring the meat to boil in the water, skim off the foam. Add the spices and one quartered onion, cover and let it simmer for 60 minutes. Remove the meat from the bones and set it aside, return the bones to the water and continue simmering for another 20 minutes. Strain the resulting buillion and set aside while grinding the meat. Add the second onion, also quartered, to the meat during grinding - re-grinding the meat makes for a smoother finished product.
Return the ground meat to the buillion and return to a boil. Stir in the gelatin and maintain heat for 10 minutes.
Pour into 2 inch deep pans and let the kalvsylta set in a cool place (don't let it freeze as it will lose its integrity).

Nutrition Facts : Calories 251.6, Fat 11.3, SaturatedFat 4.7, Cholesterol 136.7, Sodium 724.2, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 33.4

Kalvsylta - Jellied Veal image

Provided by Molly53

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs veal (forequarter or shank)
1/2 cup carrot, peeled and chopped
1/4 cup onion, peeled and chopped
1/4 cup celery, peeled and chopped
2 tablespoons mixed pickling spices
2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons cider vinegar

Steps:

Have the butcher crack the meat bones in several places.
Place in a stockpot and cover with boiling water.
Add vegetables and spices.
Simmer until the meat falls off the bone.
Drain, reserving broth.
Remove all meat from bones and reserve.
Return all the picked over particles and bones back to the broth; simmer until broth is reduced to one quart.
Strain and set aside to cool.
Skim off any fat.
When the meat is nearly cold, cut into small dice.
Add back to cooled broth with salt, pepper and vinegar; mix well.
Spray a loaf pan lightly with cooking spray; turn meaty broth into pan and refrigerate several hours or overnight.
Unmold and cut into slices for serving.