Skip to main content
Main

Veal, Neck Of, Braised

A braised veal neck cooked slowly with vegetables, stock, and aromatics, finished with a beurre manié sauce.

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 and vegetables

  1. Saw the bones across and detach the short pieces of the rib bones, folding the flap under.

  2. In a shallow stewpan, combine the sliced vegetables, bouquet garni, mace, cloves, and 1 oz of butter.

  3. Nearly cover the vegetables with stock and gradually add more stock as it boils away.

  4. Place the veal on the bed of vegetables, cover with greased paper, and put on the lid.

Braise

  1. Cook gently for 3 hours.

Make the sauce and serve

  1. In a small stewpan, melt the remaining 1 oz of butter, add the flour, and fry gently until it turns nut‑brown.

  2. Remove the meat to a hot dish and brush it with glaze.

  3. Strain the cooking liquid into the butter and flour mixture, stirring until smooth.

  4. If necessary, reduce with a little stock, then add the capers and lemon juice, seasoning to taste.

  5. Serve the sauce separately in a tureen.

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
Long gentle braising breaks down connective tissue, leaving the meat tender and moist.
Flour
Frying with butter forms a roux that thickens the sauce and gives it body.
Butter
Fat that carries flavour and, cooked to nut-brown, adds a toasted, nutty taste to the roux.
White stock
Liquid that braises the veal and becomes the base of the sauce.
Onions
Sliced onions form a flavour base that sweetens and aromatises the braising liquid.
Capers
Their sharp, briny bite brightens the finished sauce.

The step that matters

Keep the braise gently simmering and topped up with stock. Vigorous boiling toughens meat rather than tenderising it, and letting the liquid boil away would leave the veal dry and scorch the vegetables. Gentle heat with a covered lid keeps the meat moist as collagen slowly softens.

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