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The Best 3 Veal Recipes Everyone Should Know About

CREAMY VEAL STEW WITH PEARL ONIONS AND SAGE

3 pounds boneless veal shoulder, cut into 1½-inch pieces

1½ cup frozen peal onions, thawed

12 ounces white button mushrooms, thinly sliced

2 fresh thyme sprigs

4 large fresh sage leaves

¼ teaspoon ground allspice

¼ teaspoon grated nutmeg

½ cup dry vermouth

1½ tablespoons all-purpose flour

¼ cup heavy cream

1 large egg yolk

¼ teaspoon salt

1- Combine the veal pieces and broth in a 6-quart stovetop or electric pressure cooker. Bring to a boil, either by setting the stovetop cooker over medium-high heat or by turning the electric model to its browning function. Boil for 10 minutes.

2- Set a large colander over a large bowl; strain the meat, catching the broth in the bowl below. Remove the bowl from underneath the colander. Skim any foam from the broth and rinse the veal pieces under cool water. Return both to the pressure cooker.

3- Set the stovetop pot over high heat or turn the electric pot to its browning mode. Stir in the onions, mushrooms, thyme, sage, allspice, and nutmeg. Whisk the vermouth and flour in a small bowl until smooth, then pour into the pot and stir well.

4- Lock the lid in place.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 20 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 35 minutes.

5- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 15 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Allow its pressure to return to normal naturally, 15 to 20 minutes.

6- Unlock and open the pot. Use a slotted spoon to transfer the meat and all the vegetables to a large serving bowl. Discard the thyme sprigs and sage leaves.

7- Set the stovetop cooker over medium heat or turn the electric cooker to its browning function; bring the sauce inside to a low simmer, stirring occasionally. Whisk the cream, egg yolk, and salt in a medium bowl until smooth. Ladle about 2 cups of the sauce into the cream mixture, whisking nonstop to prevent the sauce from breaking. Whisk the combined mixture back into the sauce in the pot. Whisking all the while, cook just until barely thickened, less than 1 minute. Do not let the sauce return to a boil at this point (you may need to turn off the electric cooker to control the heat). Pour the sauce over the meat and vegetables in the serving bowl.

BREAST OF VEAL WITH FIGS AND CARROTS

2 tablespoons unsalted butter

One 4½-pound bone-in breast of veal (4 bone roast), cut into two 2-bone pieces

1 large yellow onion, chopped

1 pound medium carrots, cut into 1-inch pieces

4 dried figs, stemmed and halved lengthwise

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon minced garlic

½ teaspoon salt

½ teaspoon ground black pepper

¾ cup dry, slightly acidic white wine

1- Melt the butter in 1 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add one piece of the breast of veal; brown on all sides, even the edges, about 8 minutes, turning occasionally. Transfer to a cutting board and repeat with the other piece.

2- Add the onion to the pot; cook, stirring often, until translucent, about 4 minutes. Add the carrots, figs, sage, thyme, garlic, salt, and pepper; stir in the wine to scrape up any browned bits at the bottom of the pot.

3- Return the meat to the pot, each piece lying on its side so they nestle together in the cooker. (Or set them standing up, leaning against the sides of the pot).

4- Lock the lid in place.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 45 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s time to cook at high pressure for 75 minutes.

5- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure come back to normal naturally, about 22 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t flip to its keep-warm setting. Let its pressure return to normal naturally, 20 to 30 minutes.

6- Unlock and open the pot. Transfer the veal to a carving board; cool for 5 minutes. Slice each piece into a one-bone section. Transfer these to four serving bowls. Skim the fat from the sauce; serve the meat, vegetables, and sauce in bowls.

VEAL SHOULDER CHOPS STEWED WITH APPLES AND MUSHROOMS

1 tablespoon unsalted butter

1 tablespoon olive oil

One 4-ounce pancetta chunk, chopped cut into large chunks

1 large yellow onion, chopped

1 cup packed dried apples, chopped

8 ounces cremini mushrooms, thinly sliced

2 teaspoons minced garlic

2 teaspoons packed fresh rosemary leaves, minced

2 teaspoons stemmed fresh thyme leaves

½ teaspoon grated nutmeg

½ teaspoon ground black pepper

One 14½-ounce can diced tomatoes (about 1¾ cups)

1 cup dry white wine

1 tablespoon all-purpose flour

1- Melt the butter in the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning mode. Add the pancetta; fry, stirring often, until crisp, about 5 minutes. Use a slotted spoon to transfer the pancetta to a large bowl.

2- Add the veal; cook, stirring often, until browned on both sides, about 6 minutes. Transfer the meat to the bowl with the pancetta. Add the onion and apples; cook, stirring often, until the onion softens, about 4 minutes.

3- Add the mushrooms and garlic; cook stirring often, until the mushrooms give off their liquid and it reduces to a glaze, about 5 minutes. Add the rosemary, thyme, nutmeg, and pepper; cook for 30 seconds.

4- Pour in the tomatoes, stir well, and bring to a full simmer. Whisk the wine and flour in a small bowl until the flour dissolves, then pour the mixture into the pot. Cook, stirring once in a while, until thickened, about 4 minutes. Return the veal. pancetta, and their juices to the cooker.

5- Lock the lid into the pot.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 30 minutes.

ELECTRIC: Set the machine to cook at high pressure (9-11 psi). Set the machine’s timer to cook at high pressure for 50 minutes.

6- Reduce the pressure.

STOVETOP: Set the pot off the heat and let its pressure fall to normal naturally, about 18 minutes.

ELECTRIC: Turn off the machine or unplug it so it doesn’t go into keep-warm mode. Let the pressure return to normal naturally, 18 to 25 minutes.

7- Unlock and open the cooker. Stir the stew gently before serving.