Veal cuts

Name: Veal cuts - Norica H.
Ingredients: 1 veal shank with bone and marrow 1 veal shank without bone 1 carrot 1 parsnip 1 parsley root 1 white onion 1/4 celery root 1 sprig of fresh tarragon 3 bay leaves 1 tbsp peppercorns 6; 7 cloves of garlic salt

The veal shank with bone and marrow is the foundation for well-set jellies, eliminating the need for added gelatin. The meat simmers slowly until it easily separates from the bone, while the vegetables add flavor to the broth and can later be placed in bowls. This recipe requires patience: the simmering takes a few hours, and the jelly must be left to cool until it sets. Quick Info Total time: approximately 4-5 hours, plus time needed for cooling and setting Preparation time: not specified separately; includes washing, peeling, and cutting the ingredients Cooking time: approximately 3-4 hours on low heat Servings: not specified in the original recipe; depends on the size of the bowls and the amount of broth Difficulty: easy, but requires long simmering Recipe type: veal jellies, suitable for serving cold Ingredients 1 veal shank with bone and marrow 1 boneless veal shank 1 carrot 1 parsnip 1 parsley root 1 white onion 1/4 celery root 1 sprig of fresh tarragon 3 bay leaves 1 tablespoon whole peppercorns 6-7 garlic cloves Salt, to taste The shank with bone and marrow is crucial for the jelly to set. The marrow and collagen around the bone help the broth bind after cooling. If you choose the shank, be sure to check for visible marrow in the bone. Preparation Method 1. Thoroughly wash the two pieces of shank. Place the meat in a pot and simmer on low heat for about 3-4 hours, until the meat starts to separate from the bone. 2. As foam forms on the surface, remove it. The broth should simmer gently, not boil vigorously. 3. When the shank is nearly cooked, add the whole onion. Peel, wash, and cut the carrot into quarters. Peel, wash, and cut the parsnip and parsley root in half. Peel, wash, and cut the celery into pieces. 4. Add all the vegetables to the pot and continue simmering until the meat and vegetables are well cooked. The vegetables should be soft enough to be consumed in the jelly. 5. Remove the meat and vegetables, then strain the broth. It is important for the broth to be clear and free of any cooking residue. 6. Return the strained broth to the pot. Add the bay leaves, fresh tarragon, peppercorns, salt, and crushed garlic cloves. 7. Let the broth come to a boil again, then turn off the heat. After this step, strain the broth again to remove the spices and garlic. 8. Debone the meat and shred or cut it into suitable pieces. In the bowls, place pieces of meat, carrots, celery, and parsley. 9. Pour the strained broth over the ingredients, enough to cover them. Allow the bowls to cool, then refrigerate until the jelly sets. 10. Serve the jelly cold, once it has set. If the broth is not yet well set, it needs more time in the cold. Why I Make This Recipe Often Veal jellies are practical when I want to use the meat and vegetables from a broth in a cold dish that keeps well for several meals. The shank with bone and marrow provides enough natural gelatin, and the boiled meat becomes tender and easy to portion. Additionally, the ingredients are simple and do not require complicated preparations, but the result heavily depends on slow simmering and complete cooling. Tips and Variations Tips Simmer the shank on low heat. If the broth boils vigorously, it can become cloudy, and foam should be removed during cooking. Do not add the vegetables at the beginning if you want to use them in the bowls. In this recipe, they are added when the meat is nearly cooked, allowing them time to cook without falling apart completely. The marrow is important not only for flavor but also for the final texture. A shank with insufficient marrow may result in a less firm jelly. Strain the broth before pouring it into the bowls. For a pleasant serving jelly, the broth must be free of vegetable residues, spices, or garlic. Add salt to taste in the strained broth, along with the other spices. This way, the meat and vegetables will have a more uniform flavor in the final dish. Substitutions It is not advisable to replace the shank with bone and marrow if you want to maintain the character of the recipe and achieve a jelly that sets naturally. The boneless shank can be used alongside the one with bone, as specified in the recipe, to have more meat in the bowls. Fresh tarragon and the roots of parsley, parsnip, and celery are part of the flavor of this version. If one of them is missing, the dish can still be made without it, but it will not retain exactly the same flavor. Variations The recipe can be portioned into smaller or larger bowls, depending on how you wish to serve it. You can put more meat in one dish and more vegetables in another, but it is important that each portion receives enough broth. For a simple presentation, the meat can be left in larger pieces. If you prefer each spoonful to contain meat and vegetables, cut the ingredients into smaller pieces before placing them in the bowls. The simmering steps do not change, only the way the jelly is portioned. Serving Ideas The jelly is served cold, directly from the bowls, once it has set. It can be placed on the table as an appetizer or as part of a cold platter. The meat, carrot, celery, and parsley root are served together with the firm broth. Frequently Asked Questions Why is the veal shank with marrow important? The marrow and surrounding tissues contribute to the natural setting of the broth. Therefore, the shank with bone and marrow is preferred for this recipe. The boneless shank provides meat but does not play the same role in forming the texture. How long should the shank be simmered? In the original recipe, the shank simmers for about 3-4 hours on low heat. The duration may vary depending on the pieces of meat, but the main indicator is that it should separate from the bone. When are the vegetables added? The vegetables are added when the meat is nearly cooked. The onion is added whole, the carrot is cut into quarters, the parsnip and parsley root into halves, and the celery into pieces. Why is the broth strained twice? The first straining separates the broth from the meat and vegetables. After adding the bay leaves, tarragon, pepper, and garlic, and bringing the broth to a boil again, a second straining removes the spices and garlic before portioning. What should I do if the jelly hasn't set? Leave it in the cold longer before drawing a conclusion. If it does not set enough, the cause may be the amount of collagen in the shank or the ratio of broth to solid ingredients. For the next preparation, choosing a shank with bone and marrow is essential. Nutritional Values The values are estimates and may vary depending on the amount of meat, the fat content of the shank, and the portion size. Since the recipe does not specify the weight of the pieces or the number of servings, an exact value cannot be calculated. For 100 g of jelly with meat and vegetables, the estimate is: Calories: approximately 100-150 kcal Protein: approximately 12-17 g Fat: approximately 4-8 g Carbohydrates: approximately 1-3 g Fiber: approximately 0.5-1 g Most of the protein and fat comes from the shank and marrow, while the vegetables contribute a small amount of carbohydrates and fiber. The final fat content depends on how much fat remains in the broth and whether it is removed before portioning. Storage and Reheating Store the jelly in the refrigerator, covered, after it has cooled and set. It is a dish that is consumed cold and should not be reheated in its final form, as the gelatin melts when heated, and the jelly loses its texture. Remove the bowls from the refrigerator just before serving and avoid leaving them at room temperature for long. If the jelly has softened after being out of the fridge, it can be returned to the cold, but the firmness depends on how well it originally set.

Veal cuts

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