Veal braised with leeks: an enduring favourite

As I have said before, Maggie and I cook with veal more frequently than the average household. Our collection of favourite recipes currently includes nine veal recipes but there would be another half-dozen dishes we have prepared and quite enjoyed.

Of all these dishes, the one that was the first we cooked together, a little over 10 years ago, remains a firm favourite and has not been altered since 2006. As the list of ingredients implies, it is a relatively simple dish, but deceptively so. Something about the method transforms these ingredients into a delicious and satisfying meal, enhanced by accompanying the veal and its sauce with some clean, fresh vegetables.

Veal leeks 5

Ingredients

4-6 veal loin (T-bone) chops
1 large leek
40g butter
¾ cup cream
½ cup chicken stock
1 tbsp brandy
2 tsp green peppercorns

Veal leeks 1   Veal leeks 2

Method

  1. Season chops with salt and pepper. Remove the green portion of the leek, divide the white portion into pieces 4-5cm long and then cut lengthways into strips about the size of matchsticks.
  2. Melt 20g of the butter in an ovenproof pan, add the chops and sauté for a few minutes  on each side until just beginning to brown. Transfer to a warm plate.
  3. Sauté the sliced leek in the pan juices and the remaining butter until the leek has begun to soften, about 5 minutes.
  4. Place the chops on top of the leek.
  5. Heat oven to 170o
  6. Place the cream, stock and brandy in a saucepan and simmer vigorously over medium heat until the mixture has reduced by about one-third. Add the peppercorns and season with salt. Pour the sauce over the chops.
  7. Bake for 30-35 minutes, or until the chops are nearly tender, then bake uncovered for a further 10 minutes.
  8. Serve with carrots, chat potatoes and fresh green beans, or similar.
  9. The dish could be varied by cooking some mushrooms and bacon/pancetta with the leeks, or by adding some fresh, chopped spinach to the sauce before it is baked. However, Maggie prefers that we stick to the original recipe, so we do!

Veal leeks 3   Veal leeks 4

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About rmgtravelsandfood

Maggie and I are both in our early 60s and live in Melbourne, Australia. This blog is devoted to our shared passions for travel and fine dining at home. As cooks, we are skilful and adventurous within a framework of mainly traditional ingredients and techniques, and we aim to prepare nutritious food that looks good and tastes delicious. Our evolving repertoire is influenced by both our travels and Melbourne's vibrant food culture. While we are young enough, our priority travel destinations are overseas, although we do spend a few weekends each year exploring south-eastern Australia. As travellers, we are most comfortable with a combination of organised and independent touring. Our first overseas journey together was to Italy in the northern autumn of 2008. We later travelled in France (2009), Spain (2011), Singapore and Cambodia (2012/13). All trips from 2014 onwards are documented in this blog.
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