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Veal Brisket Recipe

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Veal Brisket – BBQ Pit Boys

Yes, you can smoke a moist and tender Beef Brisket in only 4 hours, if you start with the right cut of brisket.

Provided by: EasyRecipesCooking.com

Ingredients:

Steps:

Nutrition Facts:

ServingSize

Roast Veal Brisket with Marsala-Mushroom Sauce

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Provided by: EasyRecipesCooking.com

Total time: 1 hours

Prep time: 30 minutes

Cook time: 30 minutes

Yield: 1

Ingredients:

2 c Dry imported Marsala
1 1/2 lb Button mushrooms; thickly
8 lg Garlic
1 1/2 lb Medium onions; quartered
2 oz Dried porcini mushrooms;
1/4 ts (generous) ground allspice
Dried thyme
2 6-to-7-pound point-end veal
2 tb All purpose flour
Fresh thyme; (optional)
4 c Chicken stock or canned

Steps:

  • This hearty winter entr?e can be prepared several days ahead. Veal brisket is the boned veal breast. If you dont have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches. Preheat oven to 350F. Season veal generously with dried thyme, salt and pepper. Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and saute until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 minutes per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket. Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Transfer briskets to platter. Remove bones from pan and discard. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 minutes. Return reserved mushrooms to sauce. Season to taste with salt and pepper. Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350F oven before continuing, about 45 minutes.) Garnish with fresh thyme, if desired, and serve. 8 Servings Posted to JEWISH-FOOD digest V97 #334 by BNLImp on Dec 26, 1997

Nutrition Facts:

Calories 92 calories, FatContent 0.272216696470588 g, CarbohydrateContent 19.7871103139496 g, CholesterolContent 0 mg, FiberContent 0.923372515610639 g, ProteinContent 3.13088823932773 g, SaturatedFatContent 0.0454350897478992 g, ServingSize 1 1 Serving (1457g), SodiumContent 4.39064631932773 mg, SugarContent 18.8637377983389 g, TransFatContent 0.0867200268907563 g

Roast Brisket of Veal With Onion Gravy Recipe - EasyRecipesCooking.com

From: "The New Family Cookbook for People with Diabetes"
Yield: 5 servings (1-lb of cooked meat will yield about 5 servings)
Diabetic Exchanges: 1/2 Starch, 3 Very Lean Meat

Total time: 3 hours 15 minutes

Prep time: 15 minutes

Cook time: 3 hours

Yield: 5 Servings cooked meat, 5 serving(s)

Ingredients:

2 medium onions, sliced and separated into rings
veal brisket, well trimmed, 3 pound to 3-1/2-pound
1/2 teaspoon fresh ground pepper
1 cup chili sauce
12 ounces beer (bottle or can)

Steps:

  • Heat the oven to 325 degrees F.
  • Prepare a roasting pan with nonstick pan spray.
  • Scatter half the onion rings over the bottom of the pan. Place the brisket over the onions; sprinkle with pepper. Spread the remaining onions over the brisket. Stir the chili sauce and beer together and pour over the meat.
  • Cover and roast until the veal is fork tender, about 2-1/2 to 3 hours, basting with the pan juices several times.
  • Remove the brisket to a carving board. Skim the fat from the surface of the pan juices with a spoon. Transfer the defatted juices and onions to a saucepan and cook over high heat until slightly thickened and reduced to 2-1/2 cups.
  • Thinly slice brisket across the grain; pour 1/4 cup of onion gravy over each serving.
  • Serve with roasted or mashed potatoes.

Nutrition Facts:

Calories 106.5, FatContent 0.2, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 734.8, CarbohydrateContent 17.9, FiberContent 3.9, SugarContent 7.6, ProteinContent 2.1

How do you cook a brisket with veal bones?

Preparation. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown,…

Can I substitute beef brisket for veal?

If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

How to cook veal bones on the stove?

Heat heavy large skillet over high heat. Add veal bones and cook until some fat is rendered, turning occasionally, about 5 minutes. Add onions and sauté until brown, about 15 minutes. Sprinkle flour over and stir 3 minutes. Transfer mixture to large roasting pan, spreading onions in center and bones around edge.

What to do with brisket?

Brisket that isn’t dried out can be so good. The bar-b-que sauce is also wonderful and can be used for other meat dishes. No more dry corned beef!

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