Food recipes
Kebab Of Veal With Red Wine
Kebab Of Veal With Red Wine
Ingredients:
1 1/3 lb (600 g) boneless veal (a round of veal)
2 medium onions
½ cup red wine
1 tablespoon butter
1 tablespoon vegetable oil
Directions:
Spices:
1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon chopped
parsley
Way of preparation:
Clean and chop the onion on slices. Cut the veal on bites. Sprinkle it with salt. Put it to
stew with melted butter and the oil. Stir for 3-4 minutes and then add the onions. After 5
minutes, add the red pepper. Pour over the mixture with wine and hot water, enough to
cover it. Let the meat to simmer on low heat. When the meat is tender (after about 1 hour)
add the bay leaves and peppercorns. Increase the heat and let the dish to simmer for
additional 10 minutes.
Serve the dish warm, sprinkle it with parsley.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles, mustard
94. ROASTED VEAL WITH ROSEMARY
Ingredients for 7 -8 servings:
3 lb (1350 g) a large piece of veal the with fat left on top of the meat
7-8 sprigs of rosemary
Spices:
4 cloves garlic, ground pepper
For the sauce: 1 cup red wine, salt and ground black pepper to taste, the resulting sauce of
roasted, ½ cup beef broth
Way of preparation:
Leave the piece of the veal outside the refrigerator for one hour. Preheat the oven to 320°F
(160° C). Rub the meat well with one or two cloves of garlic and a pinch of ground black
pepper. On the grate of the baking pan arrange the washed and well dried stalks of
rosemary, the remaining garlic cloves halved in two. On them place the veal - fat side up.
Put in the tray 1 cup of water and put the meat to bake in the oven. When the meat is well
browned and is almost ready, take a little bit of the separated on the bottom juices and
pour it gently. Close the oven door. Meat will be well cooked after about 3-4 hours. Watch
it to bake according to your taste. Once the meat is ready, remove it from the oven and
leave it to “rest” for 15 minutes. Cut it into thin slices before serving.
For the sauce: Take a spoon most of the fat from the resulting the juice of the baking.
Place the pan over low heat. Scrape the caramelized parts of the sides and bottom of the
tray. Then add the wine, broth, salt and ground black pepper to taste. Stir until the sauce
thickens.
Serve each portion of veal roast (3-4 slices) and pour over them with a little hot sauce.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
Ingredients:
1 1/3 lb (600 g) boneless veal (a round of veal)
2 medium onions
½ cup red wine
1 tablespoon butter
1 tablespoon vegetable oil
Directions:
Spices:
1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon chopped
parsley
Way of preparation:
Clean and chop the onion on slices. Cut the veal on bites. Sprinkle it with salt. Put it to
stew with melted butter and the oil. Stir for 3-4 minutes and then add the onions. After 5
minutes, add the red pepper. Pour over the mixture with wine and hot water, enough to
cover it. Let the meat to simmer on low heat. When the meat is tender (after about 1 hour)
add the bay leaves and peppercorns. Increase the heat and let the dish to simmer for
additional 10 minutes.
Serve the dish warm, sprinkle it with parsley.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles, mustard
94. ROASTED VEAL WITH ROSEMARY
Ingredients for 7 -8 servings:
3 lb (1350 g) a large piece of veal the with fat left on top of the meat
7-8 sprigs of rosemary
Spices:
4 cloves garlic, ground pepper
For the sauce: 1 cup red wine, salt and ground black pepper to taste, the resulting sauce of
roasted, ½ cup beef broth
Way of preparation:
Leave the piece of the veal outside the refrigerator for one hour. Preheat the oven to 320°F
(160° C). Rub the meat well with one or two cloves of garlic and a pinch of ground black
pepper. On the grate of the baking pan arrange the washed and well dried stalks of
rosemary, the remaining garlic cloves halved in two. On them place the veal - fat side up.
Put in the tray 1 cup of water and put the meat to bake in the oven. When the meat is well
browned and is almost ready, take a little bit of the separated on the bottom juices and
pour it gently. Close the oven door. Meat will be well cooked after about 3-4 hours. Watch
it to bake according to your taste. Once the meat is ready, remove it from the oven and
leave it to “rest” for 15 minutes. Cut it into thin slices before serving.
For the sauce: Take a spoon most of the fat from the resulting the juice of the baking.
Place the pan over low heat. Scrape the caramelized parts of the sides and bottom of the
tray. Then add the wine, broth, salt and ground black pepper to taste. Stir until the sauce
thickens.
Serve each portion of veal roast (3-4 slices) and pour over them with a little hot sauce.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
Printed from https://recipe.bluelayer.org/recipe/61545/kebab-of-veal-with-red-wine