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3 Easy Steps To Braising Veal
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Remove veal from refrigerator. Lightly coat veal with seasoned flour if
desired. Slowly brown veal, in batches when appropriate, on all sides in small
amount of oil in heavy pan. Pour off drippings. Season veal as desired.
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Add small amount (1/2 to 2 cups) liquid (e.g. broth, water, juice and/or wine)
to pan. Bring to a boil; reduce heat.
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Cover tightly and simmer gently over low heat on top of the range, or in a
preheated 325°F oven, until veal is fork-tender. (It is not necessary to turn
the veal over during cooking.) The cooking liquid may be thickened or reduced,
as desired.
| Braising
Guidelines (cooked over low heat) |
| Veal Cut |
Thickness/Weight |
Approx. Total Cooking Time
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| Boneless Breast, stuffed rolled and tied |
2 to 2-1/2 pounds 4 to 4-1/2 pounds |
1-1/4 to 1-1/2 hours 2 to 2-1/2 hours
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| Boneless Breast, rolled and tied |
2 to 3 pounds |
1-1/2 to 2-1/2 hours |
| Riblets
|
2 to 3 pounds |
50 to 70 minutes |
| Arm or Blade Steak |
3/4 to 1 inch thic |
45 to 60 minute |
| Round Steak |
1/4 inch thick |
30 minutes |
| Boneless Shoulder Roast |
3-1/2 to 4 pounds |
2 to 2-1/2 hours |
| Shank Crosscuts |
1-1/2 inches thick |
1 to 1-1/4 hours
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| Veal for Stew |
1 to 1-1/2-inch pieces |
45 to 60 minutes
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