BRAISED VEAL WITH CARDAMOM SPINACH PUREE
Provided by Molly O'Neill
Categories dinner, main course
Time 2h
Yield Six servings
Number Of Ingredients 10
Steps:
- Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes. Take the veal out of the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
- Cook, uncovered, for 1 hour and 20 minutes, turning the roast once. Remove from the heat and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
- Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach and cook, stirring constantly, until the spinach is completely wilted. Transfer to a food processor and process until smooth. Stir in the remaining salt and pepper.
- Slice the veal into 6 pieces. Spoon some of the spinach puree into the center of each of 6 plates. Place the veal over the sauce. Serve immediately with steamed potatoes.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 13 grams, Carbohydrate 14 grams, Fat 26 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 10 grams, Sodium 918 milligrams, Sugar 11 grams, TransFat 1 gram
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killua akieam
[email protected]Overall, this was a great recipe. The veal was tender and flavorful, and the spinach puree was delicious. I would definitely make it again.
Narantuya Chogsomjav
[email protected]I had some trouble getting the veal to brown properly. I think I may have needed to use a higher heat.
Galasa Anas
[email protected]I found the cardamom flavor to be a bit overpowering. Next time, I'll use a lighter hand with the spice.
Shoeaib009 Shoeaib
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion. The veal was melt-in-your-mouth tender, and the spinach puree was divine.
Peerbux Khoso
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. It's a great dish for special occasions.
Sonogram Sherpa
[email protected]I'm not a huge fan of spinach, but I really enjoyed the spinach puree in this dish. It was creamy and flavorful, and it complemented the veal perfectly.
Ayan Femz
[email protected]This dish was a hit at my dinner party. Everyone loved the tender veal and the flavorful spinach puree.
Ontor Miya
[email protected]I had some trouble finding cardamom, but it was worth the search. The flavor it added to the dish was incredible.
Osagie Blessing
[email protected]This recipe is a winner! The veal was cooked to perfection, and the cardamom-spinach puree was a delicious and unique twist.
Jimmie Ramey
[email protected]This dish was a bit more time-consuming than I expected, but it was worth the effort. The veal was fall-apart tender, and the spinach puree was incredibly flavorful.
Bolanle Abigail
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The braising process made the meat so tender and juicy, and the cardamom-spinach puree was a perfect accompaniment.
Cindy Bekooij
[email protected]Wow, this recipe is a keeper! The veal was incredibly tender, and the cardamom-spinach puree added a unique and delicious flavor. My dinner guests were raving about it.
Sleepy Jeannie
[email protected]This braised veal dish was an absolute delight! The cardamom-infused spinach puree complemented the tender and flavorful veal perfectly. The preparation was easy to follow, and the cooking time was spot-on.