Volume 10, Issue 118 - June 14, 2006

Greetings ,

Today we want to talk about cooking veal using dry heat and moist heat cooking methods. And guess what? We have two great recipes for each type of cooking.

To achieve the ultimate in tenderness and taste of cuts such as roasts, rib chops, loin chops, cutlets and ground veal, the following dry cooking methods are recommended.

Roasting:

Roasting is for tender cuts such as the rib rack, loin, leg and boneless shoulder roast. Before roasting, meat can be rubbed with seasoning. Sear meat to form a brown crust, if desired. To roast, place meat fat side up on a rack in an open roasting pan. Roast until 5 to 10 degrees below desired doneness. Let the roast stand 15 to 20 minutes. Temperature will continue to rise 5 to 10 degrees to reach desired doneness and roast will be easier to carve.

Broiling:

In broiling, meat is exposed directly to the heat source. Broiling is best for thinner cuts, like chops, steaks, and kabobs. The key to broiling is to match the rate at which the outside of the meat browns with the temperature inside of the meat. Seasoning can be added before or after broiling. Place veal in a broiler. Position thicker cuts towards the front of the broiler, where it is cooler. Turn veal and continue cooking to the desired degree of doneness.

Grilling:

Grilling adds rich flavor by browning the meat directly over the heat source. As in broiling, grilling also allows fat to run away from the meat, reducing the overall fat content. Veal chops, medallions, kabobs and ground veal patties are the best cuts for grilling. Position thicker cuts away from flames so that the outside is browned while the inside is cooked through. Turn veal and continue cooking to the desired degree of doneness.

Sautéing:

Sautéing is a quick-cooking method ideal for thinner veal cuts. These include cutlets, cubed steaks, ground veal or veal cut into strips. Stir-frying Stir-frying is an excellent way to quickly cook uniform pieces of veal with vegetables and other ingredients.

For a Comprehensive Chart on "Matching Veal Cuts to Cooking Methods"...

Source: VealStore.com

Veal "Explore the Possibilities" Visit VealStore.com The One Stop Shop For Everything Veal. "Funded by The Beef Checkoff."

Veal Steak Burger with Tabasco Chipotle Pepper Sauce and Applewood-Smoked Bacon Topped with Sartori Fontina Cheese and Sautéed Mushrooms

Yield: 12 portions

Ingredients:

Veal Steak Burgers:

4-1/2 pounds ground veal (IMPS/NAMP 396)
2 ounces (1/2 cup) applewood-smoked bacon, cooked, minced
1/3 cup Tabasco Chipotle Pepper Sauce
1-1/4 ounces (1/4 cup) minced shallots
1-1/8 ounces (1/4 cup) minced sweet gherkin pickles
1/2 ounce (1/4 cup) chopped fresh parsley
3/4 ounce (2 tablespoons) minced capers
3/4 teaspoon Kosher salt
3/4 teaspoon freshly ground black pepper

Sautéed Mushrooms:

6 ounces (2 to 3 medium) sliced portobello mushrooms, stems removed
6 ounces (3-1/4 cups) sliced fresh shiitake mushrooms, stems removed
6 ounces (2-1/2 cups) sliced button mushrooms
1/3 cup olive oil
3/4 ounce (2 tablespoons) minced shallot
1/2 ounce (1 tablespoon) minced garlic
1/8 ounce (1 tablespoon) finely chopped fresh parsley
1/8 ounce (1 tablespoon) finely chopped fresh thyme
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

For Service:

12 ounces (12 each) Sartori Fontina Cheese slices
12 each Kaiser rolls or other round sandwich rolls, dusted with cornmeal

Preparation:

Veal Steak Burgers:

Combine burger ingredients in large bowl, mix lightly but thoroughly. Divide and shape into twelve 1-inch thick patties, about 8 ounces each.

Cover and refrigerate.

Sautéed Mushrooms:

Sauté mushrooms in oil in large sauté pan over high heat until golden brown. Add shallot and garlic, sauté 1 minute or until garlic is fragrant. Stir in parsley, thyme, salt and pepper. Set aside and keep warm.

For Service:

Per order:

Place burger on grill. Cook to medium (160 degrees F) doneness, turning occasionally. Just before burger is done, top with 1 slice Sartori Fontina Cheese and place 1 roll, cut sides down, on grill. Cook until cheese is melted and roll is toasted. Serve burger in bun topped with 1 ounce sautéed mushrooms.

Recipe adapted from Chef Russell DeCesare, CEC, Sodexho Corporate Services, New York, New York

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board

Moist Heat Cooking Methods:

Veal cuts that respond best to moist heat cooking include veal for stew, and those cuts from the shoulder, leg, shank, or breast.

Braising:

Slowly cooking in a closed container with a small amount of water is called braising. Braising uses less water than stewing. Veal osso buco is usually braised. Cook until fork tender. Use the liquid from braising for a sauce.

Stewing:

In stewing, smaller pieces of meat are covered completely by liquid, cooked slowly in a closed container until fork tender.

The following Osso Buco recipe is a good example of moist heat cooking. The following are just a few facts and tips on this profitable cut:

Osso Buco IMPS/NAMP 1337/1312:

Most commonly cut from the hindshank | IMPS/NAMP 1337, osso buco can also be cut from the foreshank | IMPS/NAMP 1312. For tenderness, osso buco requires slow braising. The center bone provides flavor and produces gelatin that helps bind sauces. Traditionally, osso buco is served with gremolata — a garnish of chopped parsley, garlic and grated lemon zest. For a Moroccan twist, serve osso buco over couscous with chickpeas, and golden raisins. Flavor with cilantro, cumin, cinnamon and citrus zest.

Source: VealStore.com

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Braised Veal Tacos

Yield: 12 portions

Ingredients:

Veal:

4 pounds (12 pieces) Veal Osso Buco, Hindshank or Foreshank, cut 1 inch thick
(IMPS/NAMP 1337 or 1312)
salt and pepper as needed
1/2 cup olive oil
4 ribs celery, chopped
3 each carrots, chopped
2-1/2 cups onion, chopped
2 each garlic heads, tops removed
1-1/2 teaspoons dried oregano
1 each bay leaves
1 quart brown chicken stock

Chiles/Caramelized Onions:

6 ounces (12 each) pasilla chiles
2 cups water
1/2 cup cider vinegar
2 quarts onions, sliced
1/2 cup olive oil
salt and pepper to taste
18 each tomatillos, husked, quartered
olive oil as needed

Banana Leaf Packets:

12 each banana leaves (see note)
salt and pepper as needed

Garnish:

2 heads roasted garlic cloves
chopped green onions as needed
chopped fresh cilantro as needed
24 each corn tortillas, warmed
Salsa Fresca or Roasted Tomatillo and Serrano Chile Salsa as needed

Preparation:

Veal:

Season veal shanks with salt and pepper; brown in oil on all sides. Remove shanks. Add celery, carrots, onion, garlic, oregano and bay leaf to pan, sauté over medium-high heat 5 to 8 minutes.

Return shanks to pan. Add stock, bring to a boil. Reduce heat, cover tightly and simmer gently about 1-1/2 hours or until veal is fork-tender.

Remove shanks, cool slightly. Discard bones, tear veal into chunks or shreds.

Strain and degrease cooking liquid, reduce to sauce consistency. Adjust seasonings, reserve.

Chiles/Caramelized Onions:

Seed chiles, soak in water and vinegar 1 hour. Drain, pat dry. Cut into strips.

Caramelize onions in 1/2 cup oil until deep golden, season with salt and pepper. Let cool.

Brush tomatillos lightly with oil. Broil until charred. Let cool.

Banana Leaf Packet:

Using scissors, cut each banana leaf into two 12 x 5-inch pieces, removing rib.

For each packet: Place 2 pieces crosswise to each other. Place about 1/2 cup (2-1/2 ounces) veal in center. Top with about 1/3 cup (2 ounces) caramelized onions, 6 tomatillo quarters and 1-1/2 tablespoons pasilla strips. Drizzle with 1 tablespoon reserved cooking liquid; season with salt and pepper. Fold up banana leaves to enclose filling, tie crosswise with string. Place packets on baking sheet. Bake in 350 degree F oven 30 minutes. (Packets can be held in low oven up to an hour.)

For Service:

Per portion:

Open 1 packet at table. Top with garlic, green onion and cilantro and serve with 2 tortillas and salsa, as desired.

Note:

Banana leaves make a nice presentation at the table. If not available, heavy duty aluminum foil can be substituted. Use a 15 x 12-inch piece of foil for each packet; fold to enclose filling securely.

Recipe Developed by Chef Patrick Concannon, formerly of Don Juan on Halsted, Chicago, IL,

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board