Braised Veal With Cardamom-Spinach Puree

By Molly O’Neill

Published April 6, 1993

Total Time
2 hours 15 minutes
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Ingredients

Yield:6 servings

  • 2 teaspoons olive oil

  • 1 3 ¼-pound boned loin of veal, rolled and tied

  • 2 teaspoons salt

  • Freshly ground pepper to taste

  • 5 cups milk

  • 2 ½ teaspoons ground cardamom

  • 1 jalapeno, stemmed, seeded and minced

  • 1 clove garlic, peeled and minced

  • 1 small onion, peeled and chopped

  • 8 cups stemmed young spinach or watercress, washed

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

14 grams carbs; 165 milligrams cholesterol; 594 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 13 grams saturated fat; 33 grams fat; 1 gram trans fat; 2 grams fiber; 1137 milligrams sodium; 57 grams protein; 11 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments

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Scott

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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