Braised Veal With Cardamom-Spinach Puree
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2teaspoons olive oil
- 13¼-pound boned loin of veal, rolled and tied
- 2teaspoons salt
- Freshly ground pepper to taste
- 5cups milk
- 2½teaspoons ground cardamom
- 1jalapeno, stemmed, seeded and minced
- 1clove garlic, peeled and minced
- 1small onion, peeled and chopped
- 8cups stemmed young spinach or watercress, washed
Nutritional analysis per serving (6 servings)
468 calories; 26 grams fat; 10 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 43 grams protein; 1067 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large Dutch oven over medium heat. Season the veal with 1 teaspoon of the salt and pepper. Place the veal in the pot and brown on all sides, about 10 minutes; take out of the pot and set aside.
- Step 2
Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return the veal to the pot, and adjust the heat so that the milk stays just below a simmer. Cook, uncovered, for 1 hour 20 minutes, turning the roast once. Remove from heat, and let the veal stand in the liquid for 20 minutes. Remove the veal from the pot, remove the strings from the veal, and cover with a warm, damp towel.
- Step 3
Place 1 cup of the cooking liquid in a large saucepan. Bring to a simmer over medium heat. Add the spinach, and cook, stirring constantly, until it is completely wilted. Transfer to a food processor and process until smooth. Stir in salt and pepper.
- Step 4
Slice veal into 6 pieces. Spoon some puree into the center of each of 6 plates. Place veal over sauce. Surround with parsleyed potatoes (see recipe), and serve immediately.
Private Notes
Comments
I followed the recipe almost exactly except I seared the meat in a hot wok outside (it is still in the 90’s here) before transferring it to the Dutch oven and used a 8 whole cardamom pods instead of ground, jalapeño chili sauce instead of fresh and a large pat of butter in the spinach. The result: Veal was cooked perfectly but there just wasn’t enough flavor in either the veal or spinach. Next time I will use more cardamom, add some nutmeg to the spinach and salt the veal some hours ahead.
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