veal maincourse文档格式.docx

veal maincourse文档格式.docx

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∙1（4-to41/2-pound）bone-inbackportionvealbreast（3or4ribs）

∙1teaspoonsalt

∙1/2teaspoonblackpepper

∙1tablespoonvegetableoil

∙1cupdrywhitewine

∙13/4cupsreduced-sodiumchickenbroth（14fluidounces）

∙2Turkishbayleavesor1California

∙1/2cupheavycream

∙2teaspoonscornstarch

∙1/4teaspoonfreshlemonjuice,ortotaste

∙Specialequipment:

acarpetorupholsteryneedle;

kitchenstring

printashoppinglistforthisrecipe

Preparation

Makestuffing:

Coverpotatoeswithsaltedcoldwaterby1inchina4-quartpot,thenbrisklysimmer,uncovered,overmoderateheatuntiljusttender,25to30minutes.

Whilepotatoessimmer,cookonioninoilina12-inchheavyskilletovermoderateheat,stirringoccasionally,untilwellbrowned,10to12minutes.Transfertoabowl.

Drainpotatoesinacolanderand,whencoolenoughtohandle,peel,thenthinlyslice.Addpotatoes,salt,andpeppertoonionandcoarselymashwithafork.Cooltowarmandstirinegganddilluntilcombined.Coolcompletely,uncovered.

Stuffandbraiseveal:

Cuta7-by5-inchpocketincenterofmeatparalleltobone,leavinga1/2-inchborderofmeatallaround.Looselyfillpocketwithpotatostuffingandsewpocketclosedoncutsidewithneedleandkitchenstring（andsewanytears）.

Putovenrackinmiddlepositionandpreheatovento350°

F.

Patvealdryandruballoverwithsaltandpepper.Heatoilinawide5-to6-quartheavypotovermoderateheatuntilhotbutnotsmoking,thenbrownveal,meatsidedown,5to7minutes.Turnvealoverandaddwine.Boil,uncovered,untilwineisreducedbyhalf,about4minutes.Addbrothandbayleavesandreturntoaboil.Coverpottightlywithlidandtransfertooven,thenbraiseuntilmeatisverytender,about2hours.

Makesauceandsliceveal:

Transfervealtoacuttingboardusingalargewidemetalspatulaandletstand,looselycoveredwithfoil,15minutes.

Discardbayleavesandskimofffatfrompanjuices.Bringpanjuicestoaboil.Whisktogethercreamandcornstarchinasmallbowlandwhiskintopanjuices.Simmer,stirringoccasionally,untilslightlythickened,2to3minutes.Ifdesired,pourthroughafine-meshsieveintoabowl（discardsolids）.Stirindill,lemonjuice,andsaltandpeppertotaste.

Discardkitchenstringfromvealandcutmeatfrombonesbyholdingknifeagainstboneasyoucut.Transferstuffedmeattoacuttingboardandslicelengthwise1inchthick.Cutbetweenribstoseparate.Servevealslicesandribswithsauce.

Cooks'

notes:

•Besuretoaskyourbutcherfortheback（ormeatier）portionofthevealbreast.（Youwillneeda2-to3-inchthicknessofmeattobeabletomakeapocket.）

•Stuffingcanbemade1dayaheadandchilled,covered.

•Vealcanbebraised2daysaheadandcooled,uncovered,thenchilled,covered.Reheat,covered,overmoderateheat.

2、Matzo-StuffedBreastofVeal

Forstuffing

∙2mediumonions,chopped

∙3carrots,cutinto1/4-inchdice

∙2celeryribs,cutinto1/4-inchdice

∙1/4cupvegetableoil

∙3（6-by6-inch）matzos,brokeninto1/2-inchpieces

∙2tablespoonschoppedfreshflat-leafparsleyleaves

∙3/4teaspoonsalt

Forveal

∙1（31/2-to4-lb）bonelessvealbreast（11/2inchesthick）

∙1smallonion,quartered

∙2garliccloves,smashed

∙2teaspoonspaprika（preferablysweetHungarian）

∙11/2teaspoonssalt

∙1teaspoonblackpepper

∙2freshthymesprigs

∙11/2cupswater

acarpet,darning,orupholsteryneedle;

Cookonions,carrots,andceleryinoilinawide31/2-to5-quartheavypotovermoderateheat,stirringoccasionally,untilvegetablesbegintobrown,8to10minutes.

Whilevegetablesarecooking,putmatzosinacolanderandrununderhotwateruntilsoftened.

Removepotfromheatandtransferhalfofvegetablestoabowl.Coolvegetablesinbowl5minutes,thenstirinmatzos,parsley,egg,salt,andpepper.

Preparevealwhilestuffingcools:

Preheatovento350°

Trimasmuchexcessfataspossiblefromveal.Cutalargepocketinvealbreast:

Beginningatcenterofthickestside,insertalargeknifehorizontallyandcutintocenterofvealasevenlyaspossible,leavinga1-inchborderon3sides.

Puré

eonion,garlic,oil,paprika,salt,andpepperinafoodprocessororblender.Putvealbreastonacuttingboardandrubinsideofpocketwith2tablespoonspuré

e.Fillpocketlooselywithmatzostuffing,leavinga1-inchborderoncutside.Sewpocketclosedwithcarpetneedleandkitchenstring.

Patvealdryandrubbothsideswithremainingpuré

e.Putthymesprigsovervegetablesremaininginpot,thentopwithveal.Addwaterandbringtoaboil.

Coverpotwithlidandbraiseinmiddleofovenuntilmeatisverytender,3to31/2hours.Transfervealwithawidemetalspatulatoacleancuttingboardandletstand,looselycoveredwithfoil,30minutes.

Discardthymesprigsandskimanyfatfromsauce.Discardstring,thencutvealacrossthegraininto1-inch-thickslicesandservewithsauce.

note:

•Vealimprovesinflavorifbraised2daysahead.Coolinsauce,uncovered,thenchill,surfacecoveredwithparchmentpaperorwaxpaperandpotcoveredwithlid.Removeanysolidifiedfatbeforereheating.Slicecoldmeatacrossthegrainandreheatinovenwithsauceinashallowbakingpan,covered,45minutes.

3、VealShoulderwithPorciniMushrooms,GarlicandRosemary

∙13/4-ouncepackagedriedporcinimushrooms

∙8largegarliccloves

∙1tablespoonchoppedfreshrosemary

∙1tablespoonfreshthymeleaves

∙1teaspoonkoshersalt

∙1/2teaspoongroundblackpepper

∙15-poundvealshoulderclodroast,tiedtoholdshape

∙1/4cupoliveoil

∙2poundsmeatyvealneckbones

∙4cupscannedlow-saltchickenbroth

∙1/2cupdryredwine

∙1/2cupdrainedchoppedcannedtomatoes

∙3tablespoonstomatopaste

∙1tablespoonbalsamicvinegar

F.Grindmushroomstopowderincoffeeorspicemill.Coarselychopgarlic,rosemary,thyme,saltandpepperinprocessor.Setaside1tablespoongarlicmixture;

pressremainder,1/2teaspoonatatime,intocenterofvealthroughopeningsofstring（orpokeholesinvealandpushgarlicmixturein）.Coatoutsideofvealwithmushroompowder.

Heatoilinheavylargepotovermedium-highheat.Addbonesandbrownwell,about8minutes.Transferbonestobowl.Addvealtopot.Brownonallsides,about5minutes.Addreserved1tablespoongarlicmixtureandanyremainingmushroompowdertopotaroundvealandstir1minute.Arrangebonesaroundveal.Addbroth,wine,tomatoes,tomatopasteandvinegar.Bringtoboil.Cover;

placeinovenandroastuntilvealistender,turningvealevery30minutes,about2hours.Coolvealuncovered1hour.Discardbones.Refrigerateuntilcold,thencoverandkeeprefrigerated1day.Scrapeofffatfromsurfaceofsauce.Transfervealtoworksurface,scrapinganysaucebackintopot.Removestrings.Cutvealcrosswiseintoscant1/2-inch-thickslices.Overlapslicesinlargebakingdish.Boilsauceuntilreducedto31/2cups,about20minutes.Seasontotastewithsaltandpepper.Spoonsauceoverveal.（Canbeprepared2daysahead.Coverwithfoilandchill.）

F.Bakevealcovereduntilheated,about35minutes.

4、Slow-CookedVealGrillades

∙4poundsbonelessvealshoulder,slicedintothincutlets

∙Salt

∙Freshlygroundblackpepper

∙2cupsflour

∙2teaspoonsBasicCreoleSpices

∙1/4cuprenderedbaconfat

∙1largeonion,diced

∙1stalkcelery,diced

∙1/2bellpepper,diced

∙2clovesgarlic,minced

∙2cupscannedwholeplumtomatoes,drained,seeded,anddiced

∙2cupsBasicVealStock

∙Leavesfrom1sprigfreshthyme

∙1teaspooncrushedredpepperflakes

∙1bayleaf

∙1tablespoonWorcestershire

∙Tabasco

∙2greenonions,chopped

1.Seasonthevealcutletswithsaltandpepper.WhisktheflourtogetherwiththeCreoleSpicesinamediumbowl.Dredgethecutletsintheseasonedflourandshakeoffexcess.Reserveatablespoonofseasonedflour.

2.Meltthebaconfatinalargeskilletoverhighheat.Frythecutlets,severalatatime,untilgoldenbrownonbothsides.Takecarenottoovercrowdtheskillet.Removecutletsfromskilletandcontinuetocookinbatchesuntilallthevealhasbeenbrowned.Setthevealasidewhileyoucontinuemakingthesauce.

3.Reducetheheattomedium-high,addtheonionstothesameskillet,andcook,stirringwithawoodenspoon,untiltheyareadeepmahoganycolor,about20minutes.Addthecelery,bellpepper,andgarlic,reducetheheattomoderate,andcontinuecooking,stirringoften,forabout5minutes.Sprinklethe1tablespoonofreservedseasonedflourintotheskilletandstirtomixitintothevegetables.

4.Increaseheattohigh,stirinthetomatoesandVealStock,andcookuntilitcomestoaboil.Reducetheheattomoderateandstirthethyme,pepperflakes,bayleaf,andWorcestershireintothevegetables.Addthevealcutlets,cover,andsimmeruntilthevealisforktender,about45minutes.

5.Seasonwithsalt,pepper,andTabasco,thenaddthegreen