Recipes tagged with « Veal »
Giant Veal Mushroom Shells
Large pasta shells stuffed with a rich mix of lean ground veal, wild mushrooms rehydrated in broth, fresh white mushrooms, and a blend of cheeses. Tomato sauce acts as a bed, mozzarella melts on top. Deep flavors from toasted pine nuts replaced by chopped hazelnuts, sun-dried tomatoes swapped for roasted red peppers. Balanced heat from red pepper flakes. Baked until bubbling, golden on the edges, with fresh parsley garnish. Techniques highlight moisture control, browning, and stuffing consistency for bite and proper cooking. Slow reduction of meat mixture seals in juices, avoids soggy shells.
Greek-Style Veal Roast
Veal shoulder roast braised low and slow with caramelized onions, garlic, sun-dried tomatoes, and green olives. Slow reduction of red wine and herbs for a thick sauce. Wrapped airtight in foil to lock moisture, resulting in fork-tender meat. Adapted to avoid common dryness pitfalls and bring subtle acidity. Serves 8 with potatoes or seasonal vegetables.
Tofu-Veal Meat Pockets BBQ
A hybrid meatloaf with tofu and ground veal, glazed in tangy homemade barbecue sauce with a subtle chili kick. Baked in muffin tin cavities for individual servings. Carrots, celery, and onion softened until translucent build the base. Molasses sweetens the sauce alongside chili sauce and a hit of hot sauce for depth. Panko adds texture, egg binds. Olive oil can replace veg oil. Watch out for overmixing meat blends. Brush sauce twice during baking—watch for glossy, slightly caramelized tops. Rest before unmolding to hold shape. Serve with tangy cabbage pickle salad. Gluten free if panko swapped. No dairy, nuts, minimal spice.
Veal Stew Sweet Potatoes
Braised veal shoulder roast cooked low and slow with root vegetables and an aromatic broth enriched with mustard and white wine. Subtle heat from harissa balances sweet earthiness of sweet potatoes. Techniques focus on layering flavors by searing and deglazing, then slow extracting gelatin from the bone-in meat. Stepwise additions of root vegetables ensure balanced textures. Includes ingredient swaps and tips for working without wine or Worcestershire. Roughly 8 servings, gluten and dairy free, adaptable for egg allergies.
Veal Stew Espelette Twist
Veal chunks braised with a mixture of colorful peppers, onions, and garlic in olive oil. Herbs like parsley and thyme meld with smoky Espelette pepper. Chicken broth helps simmer tenderness. Can include potatoes, sliced or diced, cooking with aromatics. Simmer covered, uncovered near the end to reduce juices. Simple, bold, with a touch of heat from a pepper swap. Rustic, hearty. Serve with steamed or pan-fried spuds, or alone. Variations welcome on seasoning and veg. A stew to linger over, not rush.