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Braised Veal Roast is today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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Click Here
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1 - 2 1/2 pound boneless veal roast
1 tablespoon mustard
Pepper
1 teaspoon salt, plus a pinch
1/4 teaspoon powdered saffron
2 ounces unsalted butter
1 clove garlic, peeled
2 cups milk
1 beef bouillon cube
1/2 cup sour cream
Tie the veal with a string. Combine the mustard, pepper,
1 teaspoon salt, and half of the saffron. Brush this mixture over the veal. Melt the butter in a casserole over high heat. Add the garlic and meat. Reduce the heat to low and brown veal on all sides for about 20 minutes. Heat the milk in a saucepan. Slowly add to the casserole with the veal. Cook for about 1 hour, covered, turning the meat occasionally. When the veal is done, remove it from the pan. Cover with foil to keep warm. Pour the sauce from the casserole into a saucepan and heat over low heat. Add the bouillon cube and the rest of the saffron and bring to a boil. Cook until the sauce is reduced to half. Stir in the sour cream and season with salt. Remove the string from the veal and carve into thin slices. Spoon the hot sauce over the veal and serve immediately. Serves 8 to 10.
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