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Braised Veal Roast With Vegetable Gravy

Type: Meat
Courses: Main Course
Serves: 8 people

Recipe Ingredients

4 lbs 1816g / 64ozBoned and rolled veal
  Shoulder or rump - (to 5)
  = (save bones for veal stock)
2 tablespoons 30mlCooking oil
2 tablespoons 30mlYellow onions - peeled, and (large)
  Coarsely chopped
1   Garlic clove - (to 2) - peeled, crushed
1   Carrot - peeled, and
  Chopped fine
1   Celery stalk - chopped fine
1   Bay leaf - plus
1   Parsley sprig - and also
1   Thyme sprig - tied in cheesecloth
2 teaspoons 10mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1/3 cup 78mlCold water
1/4 cup 15g / 0.5ozUnsifted flour
3 cups 711mlVeal stock
  = (or a 1/2 and 1/2 mixture of beef and
  Chicken broths)
1 teaspoon 5mlLiquid gravy browner - (to 2) (optional)

Recipe Instructions

Brown veal and onion in oil in open pressure cooker -- add all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 minutes per pound. Reduce pressure, open cooker, remove veal and keep warm.

Discard bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade.

Blend flour with 1 cup stock. Add remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2 to 3 minutes; taste for seasoning and adjust. For a darker gravy, add browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.

This recipe yields 8 servings.

Source:
The New Doubleday Cookbook by Jean Anderson and Elaine Hanna

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