A Snowy Day Requires a Good Meat Fix: Braised Veal

I’m having such a great time trying out braised meats these days, the only thing stopping me from making more is the fact that I like to eat fish about 3 times a week! I like meat a lot but I usually like it when it’s almost raw, not cooked for hours. I’ve always believed that meat cooked for longer than 3 minutes ends up hard to chew and tasteless once put in the mouth. For some weird reason, it took me about 3 decades to discover that meat cooked for more than 3 minutes (more like 3 hours!) could actually be a melt in your mouth and super tasty experience.

I’m only at the beginning of my experiments but I’ve actually tried to braise spare ribs, veal roast, duck breasts and beef cubes. Not all of my experiments turn out great. Yes, there are some nights where we concentrate on eating the rice rather than the meat (that braised duck breast was a total disaster!). But hey, you’ve got to miss a few to figure out some amazing recipes!!

My veal was a case of, well, can I say it? Pure genius! It’s a melt in your mouth meal with tasty smoky veal and soft potatoes as a bonus. On a day like today, when it’s snowing outside and all you feel like is staying in with your loved ones, this is a perfect dinner treat.

BRAISED VEAL ROAST

Makes about 6 servings

 

INGREDIENTS

1 Veal roast, about 1kg

½ cup flour

Salt & pepper

1 tbsp olive oil

2 onions, chopped in diced

1 cup smoked lard cubes

1 ½ cups mushrooms, chopped

2 cups dry white wine

2 cups chicken broth

3 potatoes, peeled and diced

PREPARATION

Preheat your oven at 300˚F.

Put the flour on a plate and roll the roast in it. Cover the roast with salt & pepper. Keep the leftover flour on the side.

In a skillet, heat the oil over high heat. Sear the roast on each side so they become nice and brown. Take the roast out of the skillet and keep on the side.

Bring the heat to medium-high and add the onions and lard cubes. Cook for a few minutes, until the onions are translucent. Add the mushrooms and cook for about 2 more minutes. Poor the wine and let reduce of about ¼. Finally, slowly add the leftover flour to thicken the sauce.

In a large ovenproof pot, put the roast. Poor the onions and lard mixture on top and add the chicken broth.

Put in the middle of the oven, covered, and cook for 1-hour ½. Add the potatoes and cook for another 1 ½ hour.

When ready to serve, undo the roast in filaments and serve with nice colorful vegetables.

 

Note: You can make your roast up to 3 days in advance. Reduce your cooking time to 2 hours. When about to serve, heat in the oven for about 1 hour at 300˚F.  

Delectable Braised Veal Cheeks

There’s nothing better than a rainy day to spend some time cooking. But to spend some time cooking, you need to go food shopping (if your fridge is empty!). Which is what I did this morning and it was totally annoying since I had to carry my little baby around in the rain. Which made me think: why didn’t I just clean the house or watch a movie instead? I guess the power of food is stronger than everything else!

Anyways, I will cook after I write this page… but I don’t know what yet. What I do know is that the recipe I’m showing you today is totally worthy of trying and that the time you will put in it will be soooooo rewarding you’ll never look back. Because this recipe is so tasty you will lick your fingers once you’re done. And it’s probably one of the easiest you’ll ever make; the only thing you need is 3 hours ahead of you. On a chilly rainy day you can always indulge in melt in your mouth braised meat. And braised veal cheeks, well, how can I put it… it’s refined yet hearty, tender and simply melts in your mouth. Try it and you’ll be sold. I know I am!

BRAISED VEAL CHEEKS

Makes 4 servings or about 24 appetizers

INGREDIENTS

800g veal cheeks

1 onion, chopped

200g lard, roughly chopped

3 tbsp canola oil

2 beers

1 cup red wine

6 sprigs fresh thyme

PREPARATION

Preheat the oven at 350˚F. Season the cheeks with salt & pepper.

In an ovenproof skillet, heat the oil. Roast the cheeks on each side until slightly golden. Put aside. In the same skillet, add the lard and cook for a few minutes until slightly golden. Add the onion and cook for another few minutes, until the onion is translucent.

Poor the beer and the wine and add the thyme. Put the cheeks back in the skillet. Cover and cook in the oven for 3 hours.

Note: I served my cheeks as an appetizer in small serving eatable cups. You could also serve them as a meal along with potatoes and vegetables.