BRAISED VEAL WITH GREMOLATA

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Braised Veal with Gremolata image

Categories     Beef     Mushroom     Braise     Passover     Lemon     Basil     Veal     White Wine     Spring     Kosher     Parsley     Gourmet

Yield Makes 6 servings

Number Of Ingredients 14

For veal
2 cups boiling water
1 ounce dried porcini
1 (4 1/2- to 5-pounds) boneless veal shoulder roast, rolled and tied by butcher
2 large garlic cloves, cut lengthwise into 20 thin slices
1 tablespoon olive oil
1 cup dry white wine
1 tablespoon potato starch dissolved in 1 1/2 tablespoons cold water
For gremolata
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh basil
1 tablespoon finely grated fresh lemon zest
2 teaspoons minced garlic
Accompaniment: porcini matzo polenta wedges

Steps:

  • Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  • Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  • Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  • Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  • Make gremolata:
  • Stir together gremolata ingredients.
  • Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  • Heat and serve veal:
  • Preheat oven to 350°F.
  • Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  • Sprinkle with remaining gremolata.

Gonid Kumar Khole
g_khole@aol.com

This is my go-to recipe for braised veal. It's easy to make and always turns out delicious.


Luther Hippolyte
hippolyte57@gmail.com

I've made this dish several times and it's always a hit. The veal is always tender and flavorful, and the gremolata is the perfect finishing touch.


Agnes Blessica Tawiah
a_t@gmail.com

This recipe was a disaster. The veal was tough and the gremolata was bland. I won't be making this again.


Andrei Nicole
na16@yahoo.com

I wasn't a fan of the gremolata. I thought it was too overpowering and it masked the flavor of the veal.


sami Ahmed
a-s@gmail.com

The veal was a bit dry, but the gremolata helped to add some moisture and flavor. Overall, it was a decent dish.


Graham Pheasant
pheasant_g@gmail.com

This dish was a bit too rich for my taste, but it was still very good. I think I'll try it again with a lighter cut of meat.


Deidri Oliver
oliverd@hotmail.com

Amazing recipe! The veal was so tender and juicy, and the gremolata added a perfect pop of flavor.


dipin dheepu
d.d@yahoo.com

This recipe is a keeper! The veal was perfectly cooked and the gremolata was a delicious addition. I'll definitely be making this again.


MD Sapin
ms@hotmail.com

I made this dish for a dinner party and it was a huge success. The veal was so tender and flavorful, and the gremolata was the perfect finishing touch.


Leafy Ike
leafy_ike@yahoo.com

The recipe was easy to follow and the veal turned out perfectly cooked. I served it with mashed potatoes and roasted vegetables and it was a hit with my family.


Bree Sirkes
sirkes.bree71@hotmail.com

This braised veal was melt-in-your-mouth tender and packed with flavor. The gremolata added a bright, citrusy note that perfectly complemented the richness of the veal.