Ingredients with Measurements:
- 2 lbs veal shoulder, boneless and trimmed of fat
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup white wine
- 4 cups chicken broth
- 1 tbsp thyme leaves
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup dried mushrooms, soaked in hot water for 30 minutes
- 2 tbsp unflavored gelatin
- 1/4 cup cold water
Special equipment needed:
- Cheesecloth
- Large pot
- Loaf pan or mold
- Refrigerator
Step-by-step instructions:
1. In a large pot, combine the veal, onion, garlic, white wine, chicken broth, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until the veal is tender.
2. Remove the veal from the pot and set aside. Strain the broth through a cheesecloth-lined sieve into a bowl.
3. Drain the soaked mushrooms and chop them finely. Add them to the broth and bring to a boil. Reduce heat and simmer for 10 minutes.
4. In a small bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
5. Add the gelatin mixture to the hot broth and stir until dissolved.
6. Slice the veal into thin pieces and arrange them in a loaf pan or mold.
7. Pour the broth over the veal, making sure it covers the meat completely.
8. Refrigerate for at least 4 hours, or until the broth has set and become jellied.
9. To serve, run a knife around the edges of the pan or mold and invert onto a serving platter.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Pork shoulder can be used instead of veal
- Fresh mushrooms can be used instead of dried
Variations:
- Add chopped carrots and celery to the broth for extra flavor
- Use different herbs, such as rosemary or sage, instead of thyme
Tips and tricks:
- Make sure to trim the veal of all fat to prevent the broth from becoming greasy
- Soak the mushrooms in hot water to rehydrate them before adding to the broth
- Use a mold or loaf pan with a flat bottom for easier slicing and serving
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, slice the jellied veal and place on a microwave-safe plate. Microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Garnish with fresh thyme leaves and serve with crusty bread.
Garnishes:
Fresh thyme leaves
Pairings:
Serve with a crisp green salad and a glass of white wine.
Suggested side dishes:
Roasted vegetables or mashed potatoes
Troubleshooting advice:
If the broth does not set properly, try adding more gelatin or refrigerating for a longer period of time.
Food safety advice:
Make sure to cook the veal to an internal temperature of 160°F to prevent foodborne illness.
Food history:
Jellied meats have been a popular dish in Europe for centuries, often served as a cold appetizer.
Flavor profiles:
Savory, earthy, and slightly tangy
Serving suggestions:
Serve as a cold appetizer or as a main course with a side dish.
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Taste: Savory, Herbaceous, Rich, Earthy, Umami