MENU
 
 
 
 

  • Braised Veal Roast With Vegetable Gravy

    0 votes
    Braised Veal Roast With Vegetable Gravy
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 4 lb boned and rolled veal shoulder or possibly rump - (to 5) (save bones for veal stock)
    • 2 Tbsp. veg. oil
    • 2 lrg yellow onions peeled, and coarsely minced
    • 1 x garlic clove - (to 2) peeled, crushed
    • 1 x carrot peeled, and minced fine
    • 1 x celery stalk minced fine
    • 1 x bay leaf plus
    • 1 x parsley sprig and also
    • 1 x thyme sprig tied in cheesecloth
    • 2 tsp salt
    • 1/4 tsp freshly-grnd black pepper
    • 1/3 c. cool water
    • 1/4 c. unsifted flour
    • 3 c. veal stock (or possibly a 1/2 and 1/2 mix of beef and chicken broths)
    • 1 tsp liquid gravy browner - (to 2) (optional)

    Directions

    1. Brown veal and onion in oil in open pressure cooker - add in all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 min per lb.. Reduce pressure, open cooker, remove veal and keep hot.
    2. Throw away bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or possibly 15 to 20 seconds in a food processor fitted with the metal chopping blade.
    3. Blend flour with 1 c. stock. Add in remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, till thickened. Cover and simmer 2 to 3 min; taste for seasoning and adjust. For a darker gravy, add in browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.
    4. This recipe yields 8 servings.

    Similar Recipes

    Leave a review or comment