It's getting to be chilly out there ... so we have a perfect dish that will soon be a warm winter favorite in your kitchen. Veal is not as tough as beef, and the braising required in Braised Veal "stolen" from District will make it even softer as the method is perfect for breaking down tougher cuts of meat and fibrous vegetables. But if you're not feeling as decadent, feel free to substitute the veal for beef. Remember to vary the time if you use tougher vegetables or meat cuts ... braising can take from 45 minutes to 6 hours. For beautiful belly-warming results, make sure you keep the meats and veggies roughly the same size so that it cooks evenly.
About the chef: Born and raised in Houston, Texas, to a Mexican mother and Native-American father, Patricia Williams moved to New York City in 1972 to pursue a career as a professional ballerina. She danced at several companies including Harkness Ballet Company and New York City Opera Ballet, before retiring at the age of 30.
District
When her dancing career came to an end, Williams decided to travel through France, where she was exposed to an inspirational new world of food and culture. During her time abroad, Williams realized she wanted to embark on a culinary career when she returned to the United States.
Upon her return to New York, Williams took her first job plating desserts at The Quilted Giraffe with Barry Wines. Completely self-taught, she quickly worked her way up the ranks and went on to work on the line at Arizona 206, Sarabeth's Kitchen, and at 150 Wooster, before becoming executive chef at Restaurant Charlotte, where she created Southwestern-inspired fare. Williams then went on to become the executive chef at restaurants such as City Wine & Cigar Company, Berkeley Bar & Grill, Butterfield 81, Morrels and now District.
Braised Veal is served at District with Panzanella Salad for $21. The recipe is for a serving size of two.
Ingredients 1 1/2 lbs veal breast with the bones 1 onion, diced 1 1/2 carrots, thinly sliced 1 stalk of celery 2 garlic cloves 1/2 sweet potato 1/2 yam 1/2 squash (Patricia Williams recommends experimenting with a variety of root vegetables based on taste) 1/2 small rutabaga 1/2 small turnip 1/4 cup olive oil 1 cup white wine 4 sprigs of thyme 1 qt chicken stock 1/8 cup butter Salt and pepper to taste Optional: 1/2 small loaf of country bread, 1/2 Tbsp olive oil
Steal This Recipe® step-by-step Instructions 1. Have the butcher trim and tie the veal breast 2. Season breast liberally with salt and pepper 3. In a round pot large enough to fit the veal, carrots, celery, onions, and garlic, sear the veal on both sides with some olive oil 4. Take out the veal 5. Add the carrots, celery and onion, wilt and slightly brown 6. Add the white wine and reduce down until there is some liquid left 7. Add the garlic and reduce until there is no liquid left, be careful not to burn 8. Add the chicken stock and bring to a boil 9. Place the veal and sprigs of thyme in the pot and then lower the heat until it simmers 10. Cover with a lid and braise until tender, about 1 hour 11. Take out the veal and cool 12. Reduce the sauce by half 13. In the meantime peel and dice the root vegetables (sweet potato, yam, squash, rutabaga and turnip) 14. In a separate sauce pan, melt the butter and toss the root vegetables until wilted 15. Pick fresh thyme and toss in with the root vegetables Optional: Slice the country loaf into four pieces, toss with 1/2 Tbsp of olive oil and place on a sheet tray and in a 325 oven until crispy about 8 minutes 16. Slice the veal breast between the bones and reheat in the sauce 17. Place the root vegetables on the plate and place one piece of veal on each plate 18. Drizzle the plate with the sauce from the braising and top with the croutons
Braised Veal Nutritional Information by CookedApple.com Calculated for a serving size of 1 (48.3 oz.) Recipe yields 2 servings
Nutrient Name
Amount per Serving
% Daily Value
Calories
1560
N/A
Calories from Fat
850
N/A
Total Fat
95 g
146%
Saturated Fat
33 g
165%
Trans Fat
0 g
Cholesterol
285 mg
95%
Sodium
1120 mg
47%
Total Carbohydrates
79 g
26%
Dietary Fiber
12 g
48%
Sugars
21 g
Protein
77 g
Vitamin A
450%
Vitamin C
120%
Calcium
20%
Iron
40%
Nutritional information for the recipe provided by CookedApple.com. The nutritional information supplied is to be used as a guideline only and will vary depending on the amount and variety of each ingredient used. This nutritional analysis assumes usage of boneless veal breasts, 6 ounces of yam, half a medium butternut squash, and no croutons used.
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