BRAISED VEAL WITH CARDAMOM-SPINACH PUREE

Braised Veal With Cardamom-Spinach Puree image

Provided by Molly O'Neill

Time 2h15m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

2 teaspoons olive oil
1 3 1/4-pound boned loin of veal, rolled and tied
2 teaspoons salt
Freshly ground pepper to taste
5 cups milk
2 1/2 teaspoons ground cardamom
1 jalapeno, stemmed, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach or watercress, washed

Steps:

Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 1066 milligrams, Sugar 11 grams, TransFat 1 gram