Siobhan Perricone > writes:

>They were on sale, and because we're eating a lot more protein now that
>we've been diagnosed diabetic, I am trying to expand our options on the
>meat front. So I bought a couple. Now I'm not sure what to do with them
>that'll be nice and different. The "cooking suggestions" says to braise
>them.
>
>Anyone have any tried and true recipes for something like this that they'd
>like to share? (Yes, I'll be doing some searching on my own, too, I just
>want to hear what other people do with them, as well.)

Hardly pays to spend the time braising just two stinkin' chops regardless what
kind of meat. With just two shoulder veal chops I'd cut away the major meat
and freeze the meaty bones for stock. Mince the small quantity of veal and use
in a stir fry with green bell peppers (onion, garlic, celery, carrot, etc. too)
season as you will and add enough liquid to form a thickened sauce with corn
starch and serve over rice.

Veal shoulder is least half fat and bone... for briasing, next time buy at
least six nice sized chops (no less than 3lbs- 5lbs is better). Braising
requires long slow cooking... the fat will render out (skim), the meat will
fall off the bone (toss bones) and much of the water contained in the meat will
have formed the sauce... from each pound of veal shoulder chop you'd be very
lucky to end up with three ounces meat after braising (veal shoulder chops even
though low priced is not really a bargain).

There are many veal shoulder recipes (I happen to like veal and peppers) here's
one you can adapt (I like the kitchen tip about how to properly chill - sans
cover):

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS
Capers lend tangy contrast to the sweet bell peppers. Serve the stew over egg
noodles
2 pounds 1-inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves, flattened
2 tablespoons (1/4 stick) butter
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves

2 red bell peppers, cut into 2x1/2-inch strips
2 tablespoons drained capers

Toss veal with flour in medium bowl; shake off excess. Sprinkle veal with salt
and pepper. Heat oil in heavy large pot over medium-high heat. Add garlic;
sauté 1 minute. Discard garlic. Add butter to same pot and let melt. Working in
batches, add veal to pot and sauté until brown, about 6 minutes per batch.
Using slotted spoon, transfer veal to bowl. Add wine, tomatoes with juices and
sage to pot, breaking up tomatoes with back of spoon and scraping up any
browned bits. Return veal and any accumulated juices to pot; bring to boil.
Reduce heat to medium-low, cover and simmer 30 minutes.

Add bell peppers to stew; cover and simmer until veal and peppers are very
tender, stirring frequently, about 50 minutes. Stir in capers. Season to taste
with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate
until cold, then cover and keep chilled. Before serving, rewarm over medium
heat, stirring often.)

Makes 6 servings.

Bon Appétit
October 2000



---= BOYCOTT FRENCH--GERMAN (belgium) =---
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Sheldon
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"Life would be devoid of all meaning were it without tribulation."