Skip to main content
Main

Veal, Neck Of, Braised

A braised veal neck cooked with stock, vegetables, spices, and finished with a glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
Jump to recipe ↓

Why it works: Capers and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 145 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Veal, Neck Of, Braised

Ingredients

Directions

Prepare the veal

  1. Saw the bones across and detach the short pieces of the rib.

Make the sauce

  1. In a large pot, melt the butter and add the flour to make a roux.

  2. Gradually stir in the white stock until smooth.

  3. Add the veal, onions, carrots, turnip, celery, bouquet garni, peppercorns, cloves, mace, salt, and pepper.

  4. Bring to a boil, then reduce heat and simmer until the veal is tender.

  5. Remove the veal and strain the sauce, then reduce it to a glaze.

Serve

  1. Serve the veal with the glaze drizzled on top.

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. Capers + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together145 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Lemon + caperstop 5% of all pairs
    Smell alikestrong
    Cooked together1,222 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Veal neck
Provides the meat that becomes tender through long, slow simmering.
Flour
Thickens the butter and stock into a smooth roux-based sauce.
Butter
Adds fat and richness, and forms the base of the roux with the flour.
White stock
Forms the liquid that cooks the veal and becomes the base of the sauce.
Onions
Add savoury sweetness and aroma to the braising liquid as they soften.
Carrots
Add sweetness and aroma to the braising liquid as they cook down.

The step that matters

Simmering the veal until tender. Gentle simmering lets collagen in the neck break down into gelatin, which makes the meat tender and gives the sauce body. A hard boil can toughen the meat and cloud the liquid.

Swap the lemon

How well each one fits the dish's main ingredients (veal, flour, butter, capers, onion, carrot, turnip):

  1. Lemonthe original
  2. Avocadofits about as well
  3. Limefits about as well
  4. Cherryfits less well

Fit is the average pairing score against veal, flour, butter, capers, onion, carrot, turnip. 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.

More braised veal neck recipes

with Oyster Sauce 3 See all 27 →

You might also like

Lemon SauceLemon Sauce236 recipesCarrot SoupCarrot Soup134 recipesCream of Celery SoupCream of Celery Soup113 recipesVeal PattiesVeal Patties50 recipes