BRAISED VEAL SHOULDER WITH WILTED ARUGULA
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place veal in salted water. Bring to a boil and reduce to a simmer. When the outside surface of the meat is sealed, remove. In a small rondeau sweat the vegetables, with the thyme, bay leaf, until the onions are clear but without browning. Add the white wine and reduce by 1/2. Add the veal with just enough chicken stock to cover the meat. Bring up to a simmer, cover, and place in a preheated 325-degree oven until tender, about 1 to 2 hours. After braising, remove the rolls and allow to fully cool. Next, slice the rolls into hockey puck sized pieces. Bread only 1 side of the veal piece, first place into the flour, then the beaten eggs, and finally the panko bread crumbs. Be sure to bread only one side. Next heat oil in a saute pan until hot, place pieces into the oil, bread crumb side down, and cook until golden brown.
- For the sauce: Sweat the leek and potatoes until the leeks are tender but no brown color. Add the braising liquid and reduce by 1/3. Add the cream and reduce an additional 1/4. Blend the sauce and finish with tarragon and tomatoes.
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Ifedayo Sonubi
[email protected]This recipe was a bit too time-consuming for me. I would recommend it to someone who has more time to cook.
usman dotani
[email protected]I loved the combination of flavors in this dish. The veal was tender and flavorful, and the arugula added a nice touch of bitterness. I would definitely make this dish again.
Fernando Morales
[email protected]This dish was a bit bland for my taste. I added some extra spices and it turned out much better. I would recommend adding some extra seasoning to this dish.
princesse louna
[email protected]I'm a beginner cook and this recipe was easy to follow. The dish turned out great and I was very impressed with myself. I will definitely be making this again.
Hannes Myburgh
[email protected]I made this dish in a slow cooker and it turned out great. The meat was fall-apart tender and the arugula was still crisp. I would definitely recommend this method of cooking.
Md anju Mia
[email protected]I didn't have any veal on hand, so I used beef instead. The dish still turned out well, but the beef was a bit tougher than the veal would have been.
Cafe Crawler Crawler
[email protected]I'm not a fan of arugula, so I substituted spinach instead. The dish was still very good, but I think the arugula would have added a nice touch of bitterness.
Pinky Yaya
[email protected]This recipe was a bit too complicated for me, but the end result was worth it. The veal was very tender and the arugula was a nice addition. I would recommend this dish to anyone who is looking for a challenge.
Mopij Chokidar
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the veal and the arugula. I will definitely be making this dish again.
Rashed Qurishy
[email protected]I followed the recipe exactly and the dish turned out perfectly. The veal was tender and flavorful, and the arugula was a nice touch. I would definitely recommend this recipe to anyone who is looking for a delicious and easy-to-make veal dish.
Armando Valenzuela
[email protected]This dish was absolutely delicious! The veal was fall-apart tender and the arugula was the perfect accompaniment. I will definitely be making this again soon.
Ryuzaki
[email protected]I'm not a big fan of veal, but this recipe changed my mind. The meat was cooked to perfection and the arugula added a nice touch of bitterness. I would definitely recommend this dish to anyone who is looking for a new and exciting way to cook veal.
Amina Begum
[email protected]This braised veal shoulder recipe was a hit with my family! The meat was so tender and flavorful, and the arugula wilted perfectly. I will definitely be making this dish again.