BRAISED VEAL WITH CARDAMOM-SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, project, main course
Time 2h15m
Yield 6 servings
Number Of Ingredients 10
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
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BLACK DEVIL
[email protected]I've made this recipe several times now and it's always a hit. It's a great dish for a special occasion.
Crystal Pell
[email protected]This was my first time making braised veal and it turned out perfectly. The recipe was easy to follow and the results were delicious.
Sylvia Rosriguez
[email protected]I'm not a big fan of veal, but I loved this dish. The cardamom and spinach puree really elevated the flavor of the meat.
Lx jubarer Reyan
[email protected]I made this dish for a dinner party and everyone raved about it. The presentation was beautiful and the flavors were amazing.
Xamdi Axmed
[email protected]This recipe was a bit time-consuming, but it was worth it. The veal was so tender and flavorful.
Dewshan Gunawardana
[email protected]I used baby spinach instead of regular spinach and it turned out great. The puree was so smooth and velvety.
AprilChris Schaffer
[email protected]Not a fan of cardamom, so I omitted it from the recipe. The dish was still delicious, though.
riyan hassan
[email protected]This dish was a bit too complex for my taste. The cardamom flavor was overpowering and the spinach puree was bland.
Umar Zubairu
[email protected]Loved the combination of cardamom and spinach. The puree was so creamy and flavorful. Great recipe!
Md Raju Ahmed
[email protected]The braised veal was melt-in-your-mouth tender and the spinach puree added a vibrant pop of color and flavor. Highly recommend!
Taikun TZ
[email protected]I tried this recipe last night and it was a hit! My family loved the unique flavors of the cardamom and spinach. Will definitely make it again.
ronix Gaming
[email protected]This dish was an absolute delight! The veal was cooked to perfection, and the cardamom-spinach puree was the perfect accompaniment. I will definitely be making this again.