Roxy
New member
Veal Zurich Style:
2 pounds veal shoulder, cut into 1–inch pieces
2 cups flour
2 tablespoons salt
1 tsp ground white pepper
Vegetable oil
½ cup white wine
12 ounce fresh mushrooms
1 large onion, peeled and cut into ¼ inch pieces
1 stalk celery, roughly chopped
1 13 ¾ ounce can beef broth
1 cup water
1 bay leaf
1 pinch thyme leaves
1 cup white wine
½ stick unsalted butter at room temperature
2 tablespoons flour
1 ½ cups heavy cream
1 teaspoon salt
¼ teaspoon ground white pepper
2 tablespoon good brandy
¼ cup chopped parsley
1. Combine flour, salt, and white pepper in a large bowl. Add cubed veal and coat thoroughly with the seasoned flour. Place veal, a handful at a time, in a sieve and shake off all excess flour
2. In a cast iron or heavy nonstick frying pan, heat just enough vegetable oil to cover the bottom, using medium high heat. Add veal in batches, browning both sides and taking care not to crowd the pieces in the pan. Add more oil as needed. Transfer browned veal to a sturdy, 4 quart saucepan. When all the meat is browned, pour off remaining oil and add ½ cup of white wine to the pan. Scrape with a wooden spoon to loosen and dissolve any crusty bits of veal juices that may have accumulated. Pour wine mixture over veal.
3. Rinse the mushrooms under cold running water to remove any dirt.
Separate the stems from the caps. Add mushroom stems, half of the
Onions, the celery, the beef broth, water, bay leaf, and thyme to the
veal. Thinly slice the mushroom caps, combine with the rest of the
onions and put aside.
4. Bring veal mixture to a boil, cover and simmer over low heat for one hour. Empty into a large strainer or colander, reserving the liquid in a bowl underneath. Allow to drain completely. Immerse veal in a bowl of cold water and let it cool for several minutes. Carefully pick out the pieces of veal from the mixture and place in a 3 quart casserole dish. Discard the rest of the mixture.
5. Combine reserved liquid (veal stock) with 1 cup of white wine and boil gently until reduced in volume to 1 cup.
6. Blend ¼ stick of room temperature butter and 2 teaspoons of flour in a coffee cup with a teaspoon combine until smooth.
7. With the remaining butter, sauté the sliced mushrooms and onion over medium heat for several minutes. Add the reduced veal stock and heavy cream. Bring to a boil and whisk in the butter and flour mixture. Simmer for five minutes, stirring occasionally. Add salt ¼ teaspoon white pepper, and brandy. Pour over veal cubes and mix gently.
8. To serve, re-heat in a 325 degree oven and top with chopped parsley. 4 generous servings
Roesti Potatoes
2 ½ pounds baking potatoes
½ stick unsalted butter
1 bunch scallions
1 ½ teaspoons salt
½ teaspoon ground black pepper
1. Peel potatoes and cover with cold water in a 4 quart saucepan. Bring to a boil and cook for 10 minutes. Drain and cool, Grate potatoes through the large holes of a grater, or a food processor grater attachment, into a mixing bowl.
2. Wash and slice thinly the green and white of the scallions. Sauté the scallions in the butter until softened. Stir in the salt and black pepper. Pour over the grated potatoes and mix well. Spread mixture into buttered casserole dish. (Optional put shredded cheese in center Sharp, Swiss etc.).
3. Adjust oven rack to a position just above the middle. Preheat oven to 425 degrees. Bake casserole for 20 minutes, then broil for 10 minutes or until the surface is crispy and golden brown.
4. Serve alongside the veal
In restaurant kitchens, Roesti potatoes are fried in seasoned cast iron pans and flipped like pancakes in order to crisp both sides. The method explained here is somewhat easier to execute. Be sure to use a well-buttered casserole dish of appropriate size so the potato mixture is no more than ½ inch deep.
2 pounds veal shoulder, cut into 1–inch pieces
2 cups flour
2 tablespoons salt
1 tsp ground white pepper
Vegetable oil
½ cup white wine
12 ounce fresh mushrooms
1 large onion, peeled and cut into ¼ inch pieces
1 stalk celery, roughly chopped
1 13 ¾ ounce can beef broth
1 cup water
1 bay leaf
1 pinch thyme leaves
1 cup white wine
½ stick unsalted butter at room temperature
2 tablespoons flour
1 ½ cups heavy cream
1 teaspoon salt
¼ teaspoon ground white pepper
2 tablespoon good brandy
¼ cup chopped parsley
1. Combine flour, salt, and white pepper in a large bowl. Add cubed veal and coat thoroughly with the seasoned flour. Place veal, a handful at a time, in a sieve and shake off all excess flour
2. In a cast iron or heavy nonstick frying pan, heat just enough vegetable oil to cover the bottom, using medium high heat. Add veal in batches, browning both sides and taking care not to crowd the pieces in the pan. Add more oil as needed. Transfer browned veal to a sturdy, 4 quart saucepan. When all the meat is browned, pour off remaining oil and add ½ cup of white wine to the pan. Scrape with a wooden spoon to loosen and dissolve any crusty bits of veal juices that may have accumulated. Pour wine mixture over veal.
3. Rinse the mushrooms under cold running water to remove any dirt.
Separate the stems from the caps. Add mushroom stems, half of the
Onions, the celery, the beef broth, water, bay leaf, and thyme to the
veal. Thinly slice the mushroom caps, combine with the rest of the
onions and put aside.
4. Bring veal mixture to a boil, cover and simmer over low heat for one hour. Empty into a large strainer or colander, reserving the liquid in a bowl underneath. Allow to drain completely. Immerse veal in a bowl of cold water and let it cool for several minutes. Carefully pick out the pieces of veal from the mixture and place in a 3 quart casserole dish. Discard the rest of the mixture.
5. Combine reserved liquid (veal stock) with 1 cup of white wine and boil gently until reduced in volume to 1 cup.
6. Blend ¼ stick of room temperature butter and 2 teaspoons of flour in a coffee cup with a teaspoon combine until smooth.
7. With the remaining butter, sauté the sliced mushrooms and onion over medium heat for several minutes. Add the reduced veal stock and heavy cream. Bring to a boil and whisk in the butter and flour mixture. Simmer for five minutes, stirring occasionally. Add salt ¼ teaspoon white pepper, and brandy. Pour over veal cubes and mix gently.
8. To serve, re-heat in a 325 degree oven and top with chopped parsley. 4 generous servings
Roesti Potatoes
2 ½ pounds baking potatoes
½ stick unsalted butter
1 bunch scallions
1 ½ teaspoons salt
½ teaspoon ground black pepper
1. Peel potatoes and cover with cold water in a 4 quart saucepan. Bring to a boil and cook for 10 minutes. Drain and cool, Grate potatoes through the large holes of a grater, or a food processor grater attachment, into a mixing bowl.
2. Wash and slice thinly the green and white of the scallions. Sauté the scallions in the butter until softened. Stir in the salt and black pepper. Pour over the grated potatoes and mix well. Spread mixture into buttered casserole dish. (Optional put shredded cheese in center Sharp, Swiss etc.).
3. Adjust oven rack to a position just above the middle. Preheat oven to 425 degrees. Bake casserole for 20 minutes, then broil for 10 minutes or until the surface is crispy and golden brown.
4. Serve alongside the veal
In restaurant kitchens, Roesti potatoes are fried in seasoned cast iron pans and flipped like pancakes in order to crisp both sides. The method explained here is somewhat easier to execute. Be sure to use a well-buttered casserole dish of appropriate size so the potato mixture is no more than ½ inch deep.