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Braised Veal

Braised veal with stock, carrots, turnip, onion, celery, and herbs, served with vegetables.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Braised Veal

Ingredients

Directions

Prepare the veal

  1. Bone the veal.

  2. Lay the forcemeat on one end.

  3. Roll it up neatly.

  4. Fasten with string.

  5. Place the veal in a stew pan and half cover with stock.

  6. Cut the vegetables into slices.

  7. Add half to the pan with the meat and herbs.

  8. Cover with greased paper and the pan lid.

  9. Simmer gently for about 2 hours.

Make the gravy

  1. Remove the meat.

  2. Reduce the gravy by boiling until it measures 1 cup.

  3. Skim off all fat.

  4. Season.

  5. Strain over the meat.

Prepare the vegetables and serve

  1. Cut the other half of the vegetables into fancy shapes.

  2. Boil in salted water until tender.

  3. Drain.

  4. Add 2 tablespoons of stock from the meat to the vegetables.

  5. Toss over the fire until they absorb it.

  6. Garnish with the remaining vegetables in small heaps around the dish.

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

    Shared aroma: myristicin (spice, warm).

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

    Shared aroma: coumarin (sweet, hay).

  3. Turnip + celerytop 2% of all pairs
    Smell alikemoderate
    Cooked together4,418 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Carrot + oniontop 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 breast
Forms the main body of the dish and becomes tender during slow simmering.
Forcemeat
Rolled inside the veal, it stays moist and seasons the meat as it cooks.
Stock
Provides the cooking liquid that braises the meat and becomes the gravy.
Carrot
Adds aroma and sweetness to the braising liquid and the finished gravy.
Onion
Adds savory depth and aroma to the braising liquid and gravy.

The step that matters

Simmer gently for about 2 hours. A gentle simmer breaks down the connective tissue in the veal slowly. Boiling hard toughens the meat and clouds the gravy.

Swap the onion

How well each one fits the dish's main ingredients (veal, carrot, turnip, celery):

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

Fit is the average pairing score against veal, carrot, turnip, celery. 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 recipes

Neck 27Fillet 11Breast 10Cutlets 4Neck with Oyster Sauce 3Shoulder 3 See all 22 →

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