Veal Chops

Makes 2-4 servings.

This is another meat dish that I used to broil and now I pan sear it.   

These chops have distinct flavor of mustard, tarragon and lemon.

INGREDIENTS:

• 2 first cut veal chops, about 1 inch thick, about 8 ounces each, deboned

COATING:

• 2 tablespoons lemon juice

• 2 tablespoons mustard

• 2 tablespoons extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• Leaves from 6 tarragon sprigs, coarsely chopped plus some for garnish

PREPARATION:

1. In a small bowl combine the coating ingredients. Place the meat in a non-reactive dish such as Pyrex, and cover the meat with the coating. Cover with cling wrap and refrigerate for as long as convenient.

2. Bring the meat to room temperature.

3. Heat a medium stove top grill pan or a heavy skillet over medium high heat. Add the chops with the coating, cover with splatter cover and sauté for 4 minutes.  Turn over and sauté for another 3 minutes.  

4. Turn off the burner, cover the pan with foil and let rest for 1 minute. The timing is for medium rare meat.

5. Slice on a diagonal into ½ an inch slices.   

6. Garnish with chopped tarragon.

Veal Stew

Makes 4 servings. 

This family style dish with a robust tomato flavor is so convenient to make and to serve. It is delicious made a day ahead or frozen.

INGREDIENTS:

• 1 3/4 pound boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed

• 4 tablespoons extra-virgin olive oil

• 2 tablespoons unbleached all-purpose flour

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• One, 14 ounce can chopped tomatoes (See Note)

• 2 tablespoons tomato paste

• 8 thyme sprigs, plus extra leaves for garnish

• Kosher salt

• Freshly ground black pepper

• 12 small onions, peeled

• 12 baby potatoes, rinsed

• 12 white mushrooms

PREPARATION:

1. Preheat the oven to 350F. 

2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat into the flour, shaking off excess flour. Repeat until all the meat has been dipped. 

3. In a skillet heat 2 tablespoons of the oil and sauté the meat, over medium-high heat, turning with tongs, until just seared. 

4. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season meat lightly with salt and pepper.  

5. Heat the remaining 2 tablespoons of oil in the skillet and sauté the chopped onions and garlic for a few minutes, then add to the meat.   

6. Wipe the mushrooms with a damp paper towel and trim the stems.     

7. Add mushrooms to the meat along with the tomatoes, tomato paste, thyme, onions, and potatoes. Season with salt and pepper and bring to a boil over high heat. 

8. Cover and cook for about 2 hours, the meat should be tender. After 1 hour you may need to turn over the vegetables.  

9. Discard the thyme sprigs and season to taste with salt and pepper.

NOTE:

I use Pomi brand chopped tomatoes, which now come in 14 ounce cans. If you are cooking the meat in a Creuset-like pot, you can refrigerate the stew in the pot. Be sure to place a sheet of wax paper under the lid.

Veal with Herbs

Makes 4 servings.

When there are so few ingredients called for and such a short roasting time, it is important to buy the best quality meat. I like to serve this dish at room temperature.  It’s easy to prepare and full of fresh herbs.

INGREDIENTS:

• 1½ pounds veal fillet, rack of veal boned and tied (See Note)
• 2 tablespoons extra- virgin olive oil

HERB COATING:

• 3 garlic cloves, quartered
• 3/4 cuploosely packed tarragon leaves
• 1 cup loosely packed flat leaf parsley   
• Grated lemon rind from 1 lemon
• 1½ tablespoons lemon juice
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

PREPARATION:

1. Preheat the oven to 350F.
2. Chop as finely as you can the coating ingredients. I use a food processor fitted with a steel blade, scraping the sides of the bowl. Set aside.
3. Pat dry the fillet with paper towels.
4. Heat the oil in a heavy skillet and sauté the fillet over medium- high heat turning for 10 minutes.  The meat should be brown (tongs work very well for turning the fillet)
5. Remove from the heat and season lightly with salt and pepper.
6. Coat the meat with the HERB COATING and roast for 10 minutes. Turn over and roast for another 10 minutes.
7. Remove from oven and cover with foil to cool.

TO SERVE:

Remove the strings and cut the meat into medium-thin slices.  Serve with all the skillet drippings.

NOTE:

For 1½ pounds of boned veal fillet, the butcher removed 3 ribs.

Veal Stew in Olive Sauce

Makes 6 to 8 servings.

I love to serve stews on cold, wintry days, especially this one, in which tomatoes, onions and olives blend into a wonderful piquant sauce.  Make it a day ahead of time to allow the flavors to blend. It also freezes very well.

INGREDIENTS

• 3 pounds boned shoulder of veal, cut into 2 inch cubes, all gristle and fat removed
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons unbleached all-purpose flour
• 3 onions, finely chopped
• 4 cloves garlic, finely chopped
• ½ cup dry white wine
• 1 cup pitted Kalamata olives
• 28 ounce can imported crushed San Marzano tomatoes
• 1 teaspoon Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 3 full rosemary sprigs

PREPARATION

1. Preheat oven to 350F.
2. Pat meat dry with paper towels. Spread flour on a sheet of wax paper and dip a few pieces of meat, at a time, into the flour, shaking off excess. Heat 2 tablespoons of oil in a skillet.  Sauté the meat over medium-high heat, turning with tongs, until just seared. Add another 2 tablespoons of oil as you are continuing to sauté the meat.
3. Transfer the finished pieces to a heavy enameled lined saucepan with a cover. Season the meat lightly with salt and pepper.
4. Heat the remaining 1tablespoon olive oil and sauté onions and garlic over low heat for a few minutes.  Add to meat along with wine, olives, tomatoes, mustard and rosemary.
5. Bring to a boil, then cover and cook in the center of the oven for about 2 hours.  The meat should be tender. Discard the rosemary sprigs. 

NOTE:

Sometimes veal shrinks a bit and exudes too much liquid. If there is too much sauce, boil it down.

If you are cooking the meat in a Le Creuset like pot, you can refrigerate it in the pot. Be sure to place a sheet of wax paper under the lid.