Ingredients with Measurements:
- 2 pounds of veal shoulder, cut into small pieces
- 2 cups of chicken broth
- 1 cup of dry white wine
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of allspice
- 1/2 teaspoon of thyme
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of coriander
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 cup of chopped fresh parsley
- 1 can of artichoke hearts, drained and chopped
- 2 envelopes of unflavored gelatin
- 1/4 cup of cold water
Special equipment needed:
- A large pot
- A strainer
- A mold or a loaf pan
- Plastic wrap
Step-by-step instructions:
1. In a large pot, combine the veal, chicken broth, white wine, onion, garlic, bay leaf, salt, black pepper, allspice, thyme, paprika, cumin, coriander, turmeric, cinnamon, nutmeg, and cloves.
2. Bring the mixture to a boil, then reduce the heat and let it simmer for 1 1/2 to 2 hours, or until the veal is tender.
3. Remove the bay leaf and strain the mixture, reserving the broth.
4. Return the broth to the pot and add the parsley and artichoke hearts.
5. In a small bowl, sprinkle the gelatin over the cold water and let it soften for 5 minutes.
6. Add the gelatin mixture to the pot and stir until the gelatin is dissolved.
7. Pour the mixture into a mold or a loaf pan and cover with plastic wrap.
8. Refrigerate for at least 4 hours, or until the mixture is set.
9. To serve, unmold the jellied veal onto a platter and garnish with additional parsley and artichoke hearts.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours
Refrigeration time: 4 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 5g
Protein: 30g
Substitutions for ingredients:
- Pork shoulder can be substituted for veal shoulder.
- Beef broth can be substituted for chicken broth.
- Frozen artichoke hearts can be substituted for canned artichoke hearts.
Variations:
- Add chopped carrots and celery to the pot with the veal for a heartier dish.
- Use different herbs and spices to customize the flavor.
- Substitute the artichoke hearts with chopped mushrooms or roasted red peppers.
Tips and tricks:
- Make sure to strain the broth to remove any impurities and ensure a clear jellied texture.
- Use a mold or a loaf pan that is lightly greased to prevent sticking.
- To unmold the jellied veal, dip the mold or loaf pan in hot water for a few seconds to loosen the edges.
Storage instructions:
Store the jellied veal in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the jellied veal and place it in a baking dish. Cover with foil and bake at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the jellied veal on a platter with additional parsley and artichoke hearts for garnish.
Garnishes:
Chopped parsley and artichoke hearts
Pairings:
- Serve with a side of roasted vegetables or a salad.
- Pair with a dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted carrots and parsnips
- Green salad with vinaigrette dressing
- Garlic mashed potatoes
Troubleshooting advice:
- If the jellied veal doesn't set, try adding an additional envelope of gelatin.
- If the jellied veal is too firm, try reducing the amount of gelatin used.
Food safety advice:
- Make sure to cook the veal until it is fully cooked and tender.
- Store the jellied veal in the refrigerator and discard any leftovers after 3 days.
Food history:
Jellied meats were a popular dish in medieval Europe, where they were often served at banquets and feasts. The dish was also popular in the United States in the early 20th century, where it was often served as a cold appetizer.
Flavor profiles:
The jellied veal has a savory and slightly spicy flavor, with hints of allspice, thyme, and paprika. The artichoke hearts add a slightly tangy and earthy flavor to the dish.
Serving suggestions:
Serve the jellied veal as a cold appetizer or as a main course with a side of roasted vegetables or a salad.
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