Volume 10, Issue 119 - June 15, 2006

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Veal's versatility makes it exciting to prepare. Veal's delicate flavor can be developed in countless ways using seasonings and ingredients from the traditional to the innovative:

• Veal chop dusted with spices, kumquat chutney, cauliflower and madeira jus — Vong, New York
   
• Anise crusted veal with caramelized oyster mushrooms — Nica's, New York
   
• Mongolian, marinated, grilled veal chop with grilled chinese eggplant and Thai fried rice — Norman's, Coral Gables, Florida
   
• Pine nut and garlic chive crusted veal medallions, Thai basil mashed potato and yin yang mustard sauce — Chanterelles, Philadelphia
   
• Rack of veal with rosemary, braised vegetables and mushroom juice — Fournou's Ovens, San Francisco

Veal's possibilities are unlimited. However, Chef Rayment of the Ritz-Carlton Dining Room in Boston cautions: "Veal absorbs seasonings so well that you need to be careful that you don't over-season and lose the taste of the veal."

Source: VealStore.com

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

Barbecued Veal Ribs with Roasted Red Peppers and Sweet Corn

Yield: 12 portions

Ingredients:

Veal Short Ribs/Marinade:

14 pounds (24 each) Veal Short Ribs
4 cups dry red wine
2 cups red wine vinegar
12 each fresh rosemary sprigs
salt and pepper as needed

Roasted Peppers and Corn:

3-1/2 quarts fresh corn kernels
6-1/2 ounces (1-1/3 cups) sliced shallots
3 tablespoons grapeseed oil
2 cups roasted sweet red peppers, peeled, diced
salt and pepper to taste
1/2 cup fresh basil, cut into fine chiffonade

3 cups barbecue sauce

Preparation:

Veal Short Ribs/Marinade:

Cut veal rib sections into individual ribs. Marinate veal ribs in wine, vinegar and rosemary in refrigerator overnight.

Remove ribs from marinade, pat completely dry. Discard marinade.

Place ribs with approximately 1 inch of water in hotel pans, cover tightly with aluminum foil. Braise in 325 degree F oven for 2 to 2-1/2 hours until veal is tender. Drain ribs. Season with salt and pepper.

Roasted Peppers and Corn:

Sauté corn and shallots in oil 20 minutes or until corn is tender. Stir in peppers. Season with salt and pepper, add basil. Keep warm.

For Service:

Per Order:

Baste 2 ribs with barbecue sauce, finish in hot oven or salamander.

Place 1 cup corn mixture in center of plate. Top with veal ribs. Drizzle with additional barbecue sauce for garnish.

Recipe Developed by Executive Chef Todd Gray, Equinox, Washington, D.C.

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

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Flavor Tips:

There are a number of techniques for flavoring veal. The technique chosen may depend on the seasonings or ingredients used.

Dry Rub:
Apply herbs and spices to the outside of the meat before roasting.

Marinate:
Soak meat in a mixture of oils, herbs and acidic ingredients such as juices, vinegar, or wine. Marinating can also tenderize meat before cooking.

Crust or Bread:
Coat meat in herbs, ground nuts or breadcrumbs.

Sauce or Glaze:
Top meat with a blend of flavors while adding moisture.

Stuff:
Fill veal with an assortment of vegetables, herbs, nuts and cheeses.

Source: VealStore.com

Vanilla.com Wholesale and retail boutique selling premium vanilla products. Your Source For All Things Vanilla!

Tabasco Garlic Pepper Barbecued Shoulder of Veal Sandwiches

Yield: 12 portions

Ingredients:

Toasted Spice Rub:

1 ounce (1/4 cup) cumin seeds
3/4 ounce (2 tablespoons) mustard seeds
1/2 ounce (2 tablespoons) black peppercorns
1/2 ounce (2 tablespoons) celery seeds
1/4 ounce (2 tablespoons) coriander seeds
1/4 ounce (1 tablespoon) whole allspice
1/2 ounce (1 tablespoon) Kosher salt
1/8 ounce (1 tablespoon) crushed red pepper
1/4 cup Tabasco Chipotle Pepper Sauce

6 pounds boneless veal shoulder (IMPS/NAMP 310B), tied
12 each sandwich buns

Barbecue Sauce:

6-3/4 ounces (1 cup) chopped onion
1/2 ounce (2 tablespoons) minced garlic
3 tablespoons extra-virgin olive oil
1 pound 4-1/4 ounces (1-3/4 cups) light molasses
1-1/2 cups white wine vinegar
9 ounces (1 cup) tomato paste
1 tablespoon Tabasco Garlic Pepper Sauce
2 teaspoons Kosher salt
1-1/2 teaspoons reserved Toasted Spice Rub

Preparation:

Toasted Spice Rub:

Toast cumin seeds, mustard seeds, peppercorns, celery seeds, coriander seeds and allspice in heavy skillet over high heat until fragrant. Remove to small bowl, let cool.

Grind toasted spices to a powder, stir in salt and crushed red pepper.

Combine 6 tablespoons spice rub and Tabasco Chipotle Pepper Sauce, press evenly onto all surfaces of veal shoulder. Wrap in 2 layers of plastic wrap. Refrigerate 6 hours or as long as overnight. Reserve remaining spice rub for barbecue sauce.

Meanwhile prepare barbecue sauce.

Mark veal shoulder on grill. Place in roasting pan. Roast in 325 degree F oven to medium (160 degree F) doneness, basting halfway through roasting time with 1 cup barbecue sauce.

Barbecue Sauce:

Sauté onion and garlic in oil in large saucepan until onions are tender and golden brown. Remove from saucepan to food processor container. Add remaining ingredients. Purée until smooth. Return mixture to saucepan. Cook over medium-high heat about 10 minutes or until slightly thickened, set aside.

Per order:

Carve veal into thin slices. Serve 5 ounce veal on bun topped with 1 tablespoon barbecue sauce. Serve additional sauce on the side, as desired.

Recipe adapted from Chef Waldy Malouf, Beacon Restaurant, New York, New York

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