Braised Veal With Cardamom- Spinach Puree Recipe

Name: Braised Veal With Cardamom- Spinach Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 3 1/4 pounds boned loin of veal, rolled and tied; 2 teaspoons kosher salt; Freshly ground pepper to taste; 5 cups whole milk; 2 1/2 teaspoons ground cardamom; 1 jalapeno, seeded and minced; 1 clove garlic, peeled and minced; 1 small onion, peeled and chopped; 8 cups stemmed young spinach, washed well

Servings: persons

2 teaspoons olive oil
3 1/4 pounds boned loin of veal, rolled and tied
2 teaspoons kosher salt
Freshly ground pepper to taste
5 cups whole milk
2 1/2 teaspoons ground cardamom
1 jalapeno, seeded and minced
1 clove garlic, peeled and minced
1 small onion, peeled and chopped
8 cups stemmed young spinach, washed well

1
Heat olive oil in a large Dutch oven over medium heat.
2
Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes.
3
Remove veal from the pot and set aside.
4
Pour in the milk.
5
Stir in the cardamom, jalapeno, garlic and onion.
6
Bring just to a simmer.
7
Reduce heat, return veal to pot and adjust heat to prevent milk from simmering.
8
Cook, uncovered, for 1 hour and 20 minutes, turning roast once.
9
Remove from heat and let meat stand in the liquid for 20 minutes.
10
Remove roast from pot, cut off the strings and cover with a warm, damp towel.
11
Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat.
12
Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes.
13
Transfer spinach and liquid to a food processor and process until smooth.
14
Stir in remaining teaspoon of salt and pepper to taste.
15
Trim the ends of the roast and slice across into 6 pieces.
16
Divide the spinach puree among 6 plates, placing it to one side, and top with veal.
17
Serve immediately with Indian-Spiced Potato Gratin (see recipe).

230

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons olive oil, 3 1/4 pounds boned loin of veal, rolled and tied, 2 teaspoons kosher salt, Freshly ground pepper to taste, and more.

Yes, Braised Veal With Cardamom- Spinach Puree falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Veal With Cardamom- Spinach Puree

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