Tender Boiled Veal Brisket with Rich Homemade Gravy
Nutritional value per serving
Calories350kcal
Carbs8gram
Fat12gram
Protein40gram
Ingredients
- Veal brisket1 kg
- Carrots (medium, peeled and whole)2 piece
- Celery stalks (cleaned and chopped)2 piece
- Onion (medium, peeled and halved)1 piece
- Bay leaves2 piece
- Whole black peppercorns10 piece
- Saltto taste n/a
- Water (enough to cover the meat)2 liter
- All-purpose flour (for gravy thickening)2 tbsp
- Butter (for gravy)2 tbsp
- Fresh parsley (chopped, for garnish)2 tbsp
This recipe for boiled veal brisket with rich homemade gravy offers a tender, flavorful dish that's perfect for comforting family meals. Boiling veal brisket slowly cooks the meat to tenderness while retaining moisture and flavor. The accompanying gravy, made from the cooking broth and pan drippings, adds savory depth. Ingredients cost approximately $15 (USD) / €14 / £12 / ₹1200 total. Each serving delivers roughly 350 kcal. Suitable for a gluten-free diet if thickened accordingly. This recipe is of medium difficulty, requiring about 15 minutes preparation and 2.5 hours cooking time, making it ideal for leisurely weekend meals. Food safety is emphasized with recommended internal temperature checks to ensure the veal is fully cooked and safe to eat, and proper handling to avoid cross-contamination. Enjoy a classic yet simple meal with this foolproof guide!
Preparation instructions
Prep the Veal and Vegetables
1Rinse the veal brisket under cold running water and pat dry with paper towels. Peel and prepare the carrots, celery, and onion as described. This prep ensures clean meat and fresh veggies for the broth.
Assemble Ingredients in Pot
2Place veal brisket in a large pot. Add carrots, celery, onion, bay leaves, peppercorns, and salt. Pour in enough cold water to cover the ingredients completely. Cold water helps extract flavors gradually as it heats.
Bring to a Gentle Boil
3Place the pot on medium-high heat and bring to a gentle boil. This usually takes about 15 minutes. Skim any foam or impurities that rise to the surface with a spoon; this keeps the broth clear and fresh.
Simmer Gently for Tenderness
4Reduce the heat to maintain a gentle simmer. Cover the pot partially with a lid and let it cook for approximately 2 hours 15 minutes. Slow simmering tenderizes the veal without toughening it.
Check Internal Temperature Safely
5After 2 hours, use a meat thermometer to check the veal's internal temperature. It should reach at least 71°C (160°F) to ensure it is fully cooked and safe to eat. If not reached, continue simmering and check every 15 minutes.
Remove Meat and Vegetables
6Once the veal has reached the safe internal temperature, carefully remove it and the vegetables from the pot, placing the meat on a cutting board to rest. Resting helps juices redistribute for moist slices.
Make the Gravy
7Strain the cooking liquid into a clean saucepan. Melt butter over medium heat, stir in flour, and cook for 2 minutes to form a roux. Gradually whisk in the strained broth until smooth. Simmer for 5-7 minutes until the gravy thickens. Season to taste.
Slice Veal and Serve
8Slice the rested veal brisket thinly across the grain. Arrange on serving plates, spoon gravy over the top, and garnish with chopped parsley. Serve immediately.
Cooking Tips
1Use a reliable meat thermometer to check doneness precisely.
2Skimming foam early improves broth clarity and taste.
3For extra flavor, add garlic cloves or fresh herbs like thyme to the pot.
4If you prefer a thicker gravy, mix 1 tsp cornstarch with cold water and add to the gravy during simmering.
5Leftover veal brisket tastes great in sandwiches or stews.
Equipment Needed
- Large cooking pot
- Meat thermometer
- Strainer or sieve
- Saucepan
- Wooden spoon or whisk
- Cutting board
- Sharp knife
Grocery Shopping List
- [ ] Veal brisket (1 kg): Choose fresh, pinkish meat without a strong odor.
- [ ] Carrots (2 medium): Pick firm, bright orange carrots.
- [ ] Celery stalks (2 pieces): Look for crisp, green stalks.
- [ ] Onion (1 medium): Select firm onions with dry skins.
- [ ] Bay leaves (2 pieces): Buy whole, dried leaves.
- [ ] Whole black peppercorns (approx. 10): Fresh peppercorns have stronger flavor.
- [ ] Salt: Use iodized or sea salt.
- [ ] All-purpose flour (2 tbsp): Check freshness, no lumps.
- [ ] Butter (2 tbsp): Use unsalted butter for better control of seasoning.
- [ ] Fresh parsley (a small bunch): Bright green leaves with no wilting.
Total approximate cost: $15.
FAQ
What internal temperature should veal brisket be cooked to?
Veal brisket should reach an internal temperature of at least 71°C (160°F) to be safe and fully cooked.
How can I tell if the veal brisket is tender?
The veal brisket will be tender when it easily slices with a knife and is no longer tough to chew, usually after 2 to 2.5 hours of simmering.
Can I use other cuts of meat instead of veal brisket?
Yes, other tough cuts suitable for slow cooking like beef brisket or chuck roast can be used, adjusting cooking time as needed.
How do I avoid cross-contamination while handling veal?
Always wash your hands, knives, and cutting boards thoroughly after touching raw meat, and use separate utensils for raw and cooked foods.