Category: veal

Bone Marrow with Sauteed Mushrooms and Pan-Fried Toast Recipe


Ingredients (4 servings):

  • about 2 kg beef or pork bones with marrow
  • 1 bunch of fresh parsley leaves
  • 4 shallotsaFILE0409
  • 4 garlic cloves
  • 50 g butter
  • 250 (very) small button mushrooms
  • a half lemon’s juice
  • 100 ml white wine
  • salt and pepper to taste
  • bread, 1/4 inch slices, toasted

Preparation method:

  1.  Wash thoroughly the bones with marrow.aFILE0405
  2. Cook them in plenty of water for about 2 hours set aside the resulting stock, you can use it for soups and gravies.
  3. Preheat oven to 200 C. Place the marrow bones into an ovenproof dish cut side up, lay it to the oven and roast for 10-15 minutes.aDSC_0162
  4. Meanwhile, chop the garlic and shallots.aFILE0410
  5. In a wok or a frying pan, melt the butter an saute the chopped garlic and shallots until fragrant.aFILE0411
  6. Add the washed whole mushrooms, salt and pepper, the wine, half cup of the stock previously produced and half of the lemon juice.aFILE0412
  7. Cover the pan and cook for 10 minutes, then remove the lid and simmer until the sauce reduces. Remove it from the heat and let it cool for a few minutes.aDSC_0147aDSC_0151
  8. Chop the parsley leaves and add it to the mushroom saute, add the rest of the lemon juice and season with salt and pepper to taste. Stir them lightly.
  9. Heat 1-2 tablespoons olive oil in a large frying pan. Place the bread slices, salt them lightly and fry them golden-brown on both sides.aFILE0415
  10. Serve a pair of hot from the oven roasted marrow bones, some mushroom-parsley salad and toast slices. When eating, scoop out some marrow and spread it on toast, sprinkle some salt and top it with mushrooms-parsley salad.aFILE0417


Marinated Veal Liver with Baked Potatoes Recipe


Ingredients (4 servings)

  • 1/2 kg veal liver
  • 5 garlic cloves crushed
  • 3 bay leaves
  • 1 cups semi-dry white wine
  • 1 piri piri pepper or other red hot chilli pepper
  • salt and pepper to taste
  • 50 g butter
  • 8 medium potatoes

Preparation method:

  1. Slice the liver into very thin slices (about 1 cm or less).aIMG_6556
  2. Place the liver into a bowl and add the crushed garlic, piri piri pepper the bay leaves and white wine. Season it with salt and pepper to taste. Stir to mix them well.aIMG_6560
  3. Leave to marinate overnight.
  4. Melt the butter in a frying pan and add the liver slices and fry them for about a half minute on each side.aIMG_6561
  5. Remove the liver and keep warm.aIMG_6562
  6. Add the marinade juice to the pan and boil until the sauce thickens.
  7. Add the liver slices back to the pan and simmer for a minute.aIMG_6568
  8. Wash thoroughly the potatoes and cut them in half.
  9. Place the potato halves into an ovenproof dish, season them with salt and pepper and bake them for an hour.
  10. Serve the liver slices with the hot potatoes from the oven.


Veal Sirloin with Panfried Brussels Sprouts – Recipe

This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

Ingredients (4 servings):

  • 4 slices veal sirloin
  • 500-600 g Brussels sprouts
  • 150 g butter
  • 4 garlic cloves
  • salt and pepper to taste
  • 1-2 teaspoons grape-seed oil or other neutral taste oil
  • 100 ml dry red wine

Preparation Method:

  1. Spread some oil over the sirloin slices, salt and pepper them. Leave them for 10-20 minutes.
  2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
  3. Slice the garlic.
  4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry them for about 10 minutes over medium-low heat, until that side is golden. 
  5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
  6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
  7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
  8. Lower the heat to low, put back the veal slices in their pan and place about 1 tablespoon of butter over each slice.
  9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
  10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
  11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.