Ingredients
- 2 teaspoons olive oil
- 3 ¼ pounds boned loin of veal, rolled and tied
- 2 teaspoons kosher salt
- Freshly ground pepper to taste
- 5 cups whole milk
- 2 ½ teaspoons ground cardamom
- 1 jalapeno, seeded and minced
- 1 clove garlic, peeled and minced
- 1 small onion, peeled and chopped
- 8 cups stemmed young spinach, washed well
- Nutritional Information
Nutritional analysis per serving (6 servings)
590 calories; 33 grams fat; 12 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 13 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 57 grams protein; 165 milligrams cholesterol; 1135 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- Heat olive oil in a large Dutch oven over medium heat. Season veal with 1 teaspoon salt and pepper to taste, place in the pot and brown on all sides, about 10 minutes. Remove veal from the pot and set aside. Pour in the milk. Stir in the cardamom, jalapeno, garlic and onion. Bring just to a simmer. Reduce heat, return veal to pot and adjust heat to prevent milk from simmering. Cook, uncovered, for 1 hour and 20 minutes, turning roast once. Remove from heat and let meat stand in the liquid for 20 minutes. Remove roast from pot, cut off the strings and cover with a warm, damp towel.
- Place 1 cup of cooking liquid in a large saucepan and bring to a simmer over medium heat. Add the spinach and cook, stirring, until spinach is wilted, 2 to 3 minutes. Transfer spinach and liquid to a food processor and process until smooth. Stir in remaining teaspoon of salt and pepper to taste.
- Trim the ends of the roast and slice across into 6 pieces. Divide the spinach puree among 6 plates, placing it to one side, and top with veal. Serve immediately with Indian-Spiced Potato Gratin (see recipe).
2 hours 10 minutes
Dining and Cooking