BRAISED VEAL WITH GREMOLATA
Steps:
- Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
- Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
- Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
- Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
- Make gremolata:
- Stir together gremolata ingredients.
- Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
- Heat and serve veal:
- Preheat oven to 350°F.
- Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
- Sprinkle with remaining gremolata.
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Rosham Poudel
[email protected]This recipe was a disappointment. The veal was tough and the sauce was bland. I wouldn't recommend it.
Ali Asghar jat
[email protected]I'm not a big fan of veal, but this recipe changed my mind. The meat was cooked perfectly and the sauce was delicious. I would definitely make it again.
emy
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The veal is melt-in-your-mouth tender and the sauce is divine.
Chidozie Chukelu
[email protected]I've made this recipe several times and it's always a hit. The veal is always cooked perfectly and the sauce is rich and flavorful. I highly recommend it!
Onoh Cliford uchenna
[email protected]This recipe was easy to follow and the results were impressive. The veal was tender and flavorful, and the gremolata added a nice touch of brightness.
AHAD Shakther
[email protected]The veal was a bit overcooked for my taste, but the sauce was delicious. I would recommend cooking the veal for a shorter amount of time.
Josh Kunkel
[email protected]This recipe was a bit bland for my taste. I added some extra herbs and spices to give it more flavor.
Himal Yog
[email protected]I'm not sure what went wrong, but my veal turned out tough and dry. I followed the recipe exactly, so I'm not sure what happened.
Zimdera Hassan
[email protected]Overall, this was a great recipe. The veal was cooked perfectly and the flavors were spot-on. I would definitely recommend it to others.
TruTh FAct
[email protected]I would have liked the recipe to include more detailed instructions on how to braise the veal. I'm a novice cook and I found this step to be a bit challenging.
Ayyan Gujjar 730
[email protected]This recipe is a keeper! I've made it twice now and it's been a hit both times. The veal is always tender and juicy, and the gremolata is the perfect finishing touch.
Eunice Nyaga
[email protected]I'm not a huge fan of veal, but this recipe changed my mind. The meat was cooked perfectly and the sauce was out of this world.
Imran Buplob
[email protected]This dish was a bit more time-consuming than I expected, but it was worth the effort. The veal was incredibly tender and the flavors were amazing.
Usman Gondal
[email protected]The gremolata was a bit too lemony for my taste, but that's easily adjusted. Overall, a great recipe that I will definitely make again.
Ramala bhandari
[email protected]I followed the recipe exactly and the results were spectacular. The veal was cooked to perfection and the sauce was rich and flavorful. My guests raved about it!
Mr Riaz
[email protected]This braised veal recipe was an absolute delight! The meat was fall-apart tender and the gremolata added a bright and herbaceous flavor that perfectly complemented the richness of the veal.