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White veal broth with sauce

White veal broth with sauce

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A tender and very fragrant steak, served with mashed potatoes and carrots.

  • a white veal broth - 500g
  • an onion
  • a few large cloves of garlic
  • a cup of tomato juice
  • a glass of white wine
  • salt
  • pepper
  • a teaspoon of allspice
  • Bay leaves
  • basil
  • thyme
  • sweet Boya
  • a little olive oil

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION White veal broth with sauce:

Peel the meat, wash it and cut it into finger-thick slices. Place in a hyena bowl, season to taste with all herbs, add olive oil, wine and a cup of water. Cover and put in the oven until slightly reduced and soften the meat for about 40 minutes. Peel the onion and cut it into scales, and the garlic is peeled and cut into small cubes. Remove the dish from the oven, put the onion and garlic, the tomato juice and put it in the oven for another 30 minutes, on the right heat.

For the gasket

For serving

Method of preparation

For the marinade

  • Mix Knorr Beef Concentrate with oil, apply evenly on the veal ribs and marinate for 3 hours.
  • Prepare a basic soup from Knorr Professional Beef Broth, vacuum the marinated ribs together with the soup and cook sous-vide at 65 ° C for 4 hours.

For the ribs

  • Remove the ribs from the sous-vide, glaze with Hellmann's Sos Barbeque and put in the preheated oven at 210 ° C for 10 minutes until they catch the crust.

For the gasket

  • Prepare golden potatoes or grilled vegetables, seasoned with Knorr Primerba Herbs of Provence.
  • Cut the potatoes into quarters and fry them in hot oil at 130 ° C for 5 minutes, then raise the temperature to 180 ° C and finish frying when the potatoes become crispy.
  • Wash and cut the vegetables into pieces, bake them on the hot grill.
  • Mix Knorr Primerba Herbs of Provence with olive oil and before serving, season the potatoes and vegetables.

For serving

  • Apply with a brush on the plate Hellmann's Sos Barbeque, place the flavored vegetables and veal ribs, sprinkle with finely chopped parsley on top.

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Beef tenderloin simple broth recipe for slow cooker

Beef tenderloin simple recipe for slow cooker brine. Roast beef slices with bone in crock pot, multicooker or slowcooker. The best tender beef steak. Properly cooked beef.

I made a tender beef steak that could only be eaten with a fork! As you know, I often cook beef because we like it a lot. If the beef is cooked correctly, it remains tender and juicy. Slow and long cooking helps beef a lot in this regard.

However, the beef can also be cooked in the oven or in a frying pan. It's a wonderful osso bucco recipe (the recipe here) also prepared from slices of beef broth with bone.

Also tender beef steak, cooked here with green pepper sauce.

The cooking time depends on the respective piece (piece) and its degree of maturation. A matured apricot or sparrow is made into a steak in the pan, it does not have to be cooked for a long time (I leave the recipes at the end).

  • 2 large slices of beef broth with bone and marrow
  • 2 red onions
  • salt
  • peppercorns and ground
  • Çimen

Calf with white sauce

1. Boil two liters of water and add the diced meat for one minute, until it is white. Discard the water and pass the meat quickly under a stream of cold water.

2. The meat is boiled with chopped onion and leek, carrot slices, garlic and celery. Match salt and pepper, add wine and water to exceed meat and vegetables. Boil covered for 105 minutes.

3. Meanwhile, place the chopped mushrooms and lemon juice in a pan with melted butter. Leave for 10 minutes. Then, in the pan, put the flour in the rest of the melted butter, mix vigorously and leave to cool. After the meat has boiled, strain it and put the juice over the butter and flour and let it boil.

4. Put the meat and, to taste, in a saucepan with the white sauce, add the mushrooms and let them boil together for 10 minutes. Remove the pan from the heat and straighten the food with the yolks rubbed with the cream. Stir without boiling. Bring to the table with rice garnish.

Capers sauce with cream

A light sauce that goes well with filé white fish, whether fried, grilled or baked.

What do you need?

  • 20 - 30 g butter
  • 2 teaspoons small capers (chopped, whole or fifty-fifty)
  • 2 teaspoons vinegar (from the capped jar)
  • 100 mL cooking cream (32% fat)
  • 50 mL dry white wine
  • a handful of finely chopped green parsley
  • sea ​​salt and mixed pepper (both freshly ground).

How do you proceed?

  • Melt the butter in a saucepan over low heat.
  • In the melted butter, pour the capers together with their vinegar. You can chop the capers beforehand, but it is not mandatory. With chopped capers the sauce is more homogeneous, with whole ones it is more good-looking. The choice is yours (there is also the middle way, the one with 50-50)
  • Bring to the boil and quench with wine
  • Add half of the chopped parsley and then the cream
  • Homogenize, season with salt and pepper, increase the heat and bring to a boil
  • Boil for 3-4 minutes, until the sauce thickens, turn off the heat, add the remaining parsley and mix.

/> Serve hot over white fish fillets (shallot, cod, pollock etc).

Have fun and see you healthy again!

Fasting pasta with white sauce

Fasting pasta with white sauce is a super creamy pasta and very easy to prepare! We do not use sweet cream for the creamy white sauce, but coconut milk! Yes yes, you read that right! Delicious and very creamy coconut milk.

For the recipe of Fasting pasta with white sauce, I chose to use gluten-free pasta, but you can use your favorite pasta for this recipe, whether it is long pasta (spaghetti / tagliatelle) or short pasta (penne, fussili, snails). We boil the pasta directly in the sauce, and this helps it to bind even better. Why? Thanks to the pasta starch!

All the ingredients used for the Lent Easter recipe with white sauce are waiting for you in LIDL stores across the country!

Try other pasta recipes from LIDL Kitchen (click on the title to access the recipes):

Ingredients for 4 servings of fasting Easter with white sauce

  • a small white onion
  • 3-4 cloves of garlic
  • 2 tablespoons Primadonna extra virgin olive oil
  • 400g Freshona coconut milk
  • 500ml vegetable soup
  • 250g gluten-free pasta Combino
  • 2 tablespoons lemon juice
  • salt and pepper to taste
  • 50g fresh spinach (baby spinach)

We cut the onion very finely. Pass the garlic through the press or cut it very finely.

In a large saucepan, heat the olive oil. Saute the onion for 1-2 minutes over medium heat, or until translucent. Add the garlic, cook for another minute, stirring often. Season with salt and pepper.

Add all the contents of the canned coconut milk. We mix very well. Pour the chicken soup, add the lemon juice.

Put the spaghetti broken in half, mix. Leave everything on medium heat, 15 minutes or until the pasta is cooked and we have a creamy sauce. We don't forget to stir often, so that the spaghetti doesn't stick to the pan.

When the pasta is almost cooked, add the spinach, mix. Let it simmer for another 2 minutes, over low heat. We match the taste of salt and pepper. Recipe of Fasting pasta with white sauceis ready!

Beef broth with vegetables at Crock-Pot

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of beef broth with vegetables at Crock-Pot it is officially one of my favorites. I love beef broth and I thought it would be wonderfully prepared in a slow cooker because it's the kind of meat that comes out excellently cooked at low temperature and simply melts in your mouth.
For this recipe for beef broth with vegetables at Crock Pot I went to the butcher shop where I usually go and asked Ali, a wonderful man and a very good butcher, to give me the most beautiful pieces of brine that has them. I took veal broth, but of course you can also buy beef broth, but it may need a longer preparation as it is an older animal.

For an extra flavor, I quickly marinated the meat using the vacuum cleaner Food Saver. What's great about it is that it allows me to marinate meat almost instantly, only needing to empty it twice. By vacuuming, the pores of the meat open and the marinade enters it without waiting a few hours. Of course you can marinate the meat in the classic way, but it will take at least 2-3 hours, but it would be best to leave it overnight.

I chose to cook this beef broth with vegetables in my slow cooker Crock-Pot Saute which I really like because I can put the pot on the fire and so I can brown the meat before, as I did for this recipe. After chewing the meat, I hardened the vegetables very little, just enough to accentuate their taste, without burning them. Of course you can skip this step and you can make the recipe without browning the meat and cooking the vegetables. If you have a classic Crock Pot you can brown the meat separately then put it in the bowl of the appliance, it's up to you to choose

I set the Crock-Pot to High for 4 hours, and it did its job on its own. Let me not tell you how it smelled in the whole house! My husband was already looking forward to the food. The taste was wonderful, the meat melted in your mouth, it was tender, delicious and aromatic. The vegetables were also flavored and kept their texture, although I cut them quite small. Indeed, this beef broth with vegetables at Crock Pot was a delicious dish, which I prepared quickly and easily, and the appliance was the one that did the hardest work.

What can we make from a bone-in veal broth?

If in most of the articles so far I told you about how to get a certain preparation, today I will approach the problem a little differently: I have a certain raw material & # 8211 what could I do to make the most of it?

It all started with the fact that I hadn't eaten one in a long time veal soup, so I started looking for the perfect basic ingredient that is suitable for such a thing. I found a piece of butcher in the market veal broth, with bone, not too big, about 800 g. I asked the butcher to cut it for me and I left with four beautiful slices of marbled meat, with a little bone and the related marrow:

In order to bury the soup, I also went to the vegetables from the Easter area, from which I got a small celery (250 g), a bunch of roots (two carrots, two parsley, a parsnip) and a bunch of parsley. green. I still had a small white onion and two potatoes at home.

I boiled the meat in about a liter - a liter and a half of water, and I started to clean and cut the vegetables into large pieces. I left the onion whole.

After cooking the meat on the right heat for about an hour and a half (frothing it when necessary), I put the vegetables in the pot, a cup of boiling water and continued cooking for another half hour. I then took out the vegetables and let them cool slowly. I threw the onion.

I strained the soup to retain the meat, which had partially come off the bones, and the marrow. I didn't have anything to do with the marrow, it disappeared quickly after it was spread on some toast. So settle for her posing in the strainer.

The resulting clear soup was very concentrated (I think it was at most 1.5 - 1.7 L). Chilled, portioned and put in the freezer would have been a good base for some sauces or even stews. As these were not in the program, I added about 3-4 cups of boiling water over it, seasoned it with salt and pepper, and after another boil I took it off the heat and added a generous hand. of chopped green parsley.

In the meantime, I boiled some noodles separately, in salted water (about 125 g). And so the soup came out, with the unmistakable taste of beef soup:

What happened to the remaining vegetables and meat? Initially, the idea was to make a horseradish sauce for the brine, and to put the vegetables in the oven for a while, as a garnish. However, I found that I didn't have horseradish, and the classes were quite late for another trip to the market. So I turned to a beef salad, this time with "beef", straight veal.

I carefully chose the meat from the bones - there was no need to chop it: it was so tender that it only broke well into pieces the size of a salad.

I also put a box of peas (250 g) over the vegetables cut into small cubes, about 2-3 pickled cucumbers finely chopped and then well drained and, obviously, the pieces of boiled brine.

I mixed everything with a quick mayonnaise made from a raw yolk, a tablespoon of mustard, a pinch of salt, a drop of lemon juice and 200 mL of sunflower oil.

I balanced the tastes: sweet, salty, sour, hot, adding - if necessary - salt, pepper, spicy mustard, lemon juice.

I left it in the cold overnight to combine the flavors, and the next day I arranged it like this:

Let's recap: 800 g veal broth, a small celery, two potatoes, a medium white onion, a bunch of roots (carrot, parsley, parsnip), ½ bag of noodles, a bunch of green parsley, salt, pepper. That was soup.

In addition, for salad: meat and vegetables recovered from soup, 250 g canned peas, 2-3 pickles (a donut in vinegar would have worked, but I didn't open the jar just for that much), mayonnaise (1 raw egg yolk, a drop of lemon juice, 1 tablespoon of mustard, 200 mL oil), salt and pepper.

Have fun and see you healthy again!

Video: Steak au Poivre. Peppercorn Steak Chef Jean-Pierre (July 2022).


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