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Veal, Neck Of, Braised

Braised veal neck with carrots, onions, herbs, and a thickened sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Veal, Neck Of, Braised

Ingredients

Directions

Prepare

  1. Cut off the long bones and saw off the chine bone from the veal.

  2. In a braising pan, place the sliced carrot, onion, parsley, thyme, bay leaf, celery, and bacon.

  3. Add the bones and trimmings of the veal.

  4. Pour in enough stock or water to almost cover the veal.

Braise

  1. Set the pan over low heat and simmer gently until the veal is tender, about 1.75 to 2 hours.

Glaze and make the sauce

  1. Strain the liquid and boil half of it until it thickens.

  2. Glaze the meat with the thickened liquid until it has a glossy appearance.

  3. Thicken the remaining liquid with brown thickening or a mixture of flour and butter, stirring over heat until brown.

  4. Boil the sauce until smooth, skim well, and stir in the juice of the orange or lemon.

Serve

  1. Serve the sauce with the meat and garnish with cooked vegetables like peas, carrots, or potatoes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  4. Parsley + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together6,810 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal neck
Provides the main meat, which becomes tender and rich through long, gentle simmering.
Stock or water
Provides the braising liquid that cooks the veal gently and forms the base of the sauce.
Bacon or ham
Adds savoury, salty flavour to the braising liquid and sauce.
Brown thickening or flour and butter
Thickens the reduced cooking liquid into a glossy, body-rich sauce.
Orange or lemon juice
Adds acidity that brightens the rich, savoury sauce.

The step that matters

Simmering the veal gently until tender. Veal neck is full of connective tissue that only breaks down into gelatin with long, low, moist heat. Boiling hard toughens the meat's proteins and leaves it stringy, so the heat must stay low.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, clove, parsley, thyme, celery, ham):

  1. Parsnipfits better
  2. Turnipfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, carrot, clove, parsley, thyme, celery, ham. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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