One of the nicest veal recipes you will find, this braised veal with pearl onions is from a wonderful cookbook called Slow Cooker Comfort Food: 275 Soul-Satisfying Recipes
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Here veal is braised in white wine and chicken stock to produce a richly satisfying yet surprisingly light veal stew.
Veal recipes may not be for every day, but they are a delicious treat. You will definitely want to try this one.
The author serves this with a simple risotto – one made with just onions and chicken stock and seasoned liberally with black pepper – for a delicious meal.
That would certainly be delicious. You can also serve this veal stew with mashed potatoes.
I hope you enjoy this wonderful recipe.
Veal Recipes: Braised Veal with Pearl Onions and Sweet Peas
Ingredients
- 2 tablespoons olive oil, (approximately), divided
- 2 ounces pancetta, diced
- 2 pounds veal, stewing meat, cut into 1-inch (2.5 cm) cubes
- 1/4 cup all-purpose flour
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves, dried
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns, cracked
- 2 bay leaves
- 1 cup dry white wine
- 2 cups chicken stock, or veal stock
- 24 pearl onions, peeled
- 2 cups peas, thawed if frozen
- Freshly ground black pepper
- whipping cream, optional
Instructions
- In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
- On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
- Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
- Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream.
- Serve immediately.
Nutrition
Tips:
- If you are halving this recipe, be sure to use a small (approximately 1 1/2 to 3 quart) slow cooker.
- Use a medium to large (3 1/2 to 5 quart) slow cooker for the full version of this recipe.
- To peel pearl onions, cut an “x” in the root end and drop them into a pot of rapidly boiling water for about 30 seconds. Drain in a colander and run under cold running water. The skins should lift off quite easily with a little prodding from you and a sharp paring knife.
Complete Step 3. Cover and refrigerate for up to 2 days. When you’re ready to cook it, complete the recipe.
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This is really delicious. Had to make some modifications because of gluten-free requirements so just substituted gluten free flour. Didn’t have pearl onions but just added coarsely chopped onions. Prepared the first couple of steps on the stovetop and added it to the Ninja pressure cooker. Set pressure on Lo for 15 minutes for the main ingredients then another 3 minutes adding frozen peas. The results are a tender, amazingly well-balanced taste and texture. This is a keeper recipe and perfect for the winter months. Thank you for sharing this recipe!