Veal Chops Braised in Wine (Côtes de Veau Dans Leur Jus)

Veal Chops Braised in Wine (Côtes de Veau Dans Leur Jus)
Staff Writer

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Veal Chops Braised in Wine

This is a lovely, simple, basic method for braising veal chops or steaks. Serve just as is, enriching the braising juices with a little butter, or elaborating with cream and mushrooms or other trimmings, as described in the variations following this recipe. You might arrange the chops on a bed of creamed spainch or on the potatoes simmered in cream and tarragon.

4
Servings
236
Calories Per Serving
Deliver Ingredients

Notes

Adapted from Mastering the Art of French Cooking, Volume 2 by Julia Child (Alfred A. Knopf, 1970)

Ingredients

  • veal shoulder chops, 3/4-1-inch thick
  • 4  Tablespoons  butter, plus 3 extra tablespoons softened
  • 2  Tablespoons  olive oil
  • salt and pepper, to taste
  • 3  Tablespoons  minced shallots
  • 1/2  Cup  dry white wine
  • 1  Cup  veal stock, or chicken stock
  • 1/2  Teaspoon  tarragon
  • Juice from 1/2 a lemon
  • Minced parsley, for garnish

Directions

For the chops, cut the extra backbone pieces and remove any loose ribs, gristle, and excess fat; if tail is loose, wind it around the body of the meat and skewer in place. Dry meat thoroughly with paper towels. Heat 2 tablespoons of butter and 1 of the olive in a pan, and when butter foam begins to subside, arrange as much meat in the pan as will easily fit 1 layer. Brown 3-4 minutes on each side, regulating heat so the butter is very hot but not browning. Remove meat to a side dish if you have not browned al at once, and brown the rest of the veal with more butter or oil if needed. 

Season the meat on both sides with salt and pepper to taste, and arrange in a pan in 1 even layer. Set over moderate heat, stir in the shallots, and cook 2 minutes, then pour in the wine and enough stock to come half way up the meat. Add the herbs and bring to a simmer. Cover the pan, and maintain at a slow, steady simmer throughout cooking, basting the meat several times with the liquid from the pan. The meat should be finished in 50-60 minutes, and should be tender when pierced with a knife. 

Arrange the veal on a platter; cover and keep warm in a turned-off oven, door ajar, for the few minutes it will take to finish the sauce. Skim the surface fat off of the cooking juices, bring to a boil, skimming, and boil down rapidly until liquid is almost syrupy. Carefully correct the seasoning, to taste, adding the lemon juice to taste. Remove from heat and swish in the 3 tablespoons of soft butter, ½ a tablespoon at a time. Spoon the sauce over the chops, sprinkle with parsley, and serve immediately. 

Nutritional Facts

Total Fat
12g
17%
Sugar
6g
7%
Saturated Fat
2g
8%
Cholesterol
2mg
1%
Carbohydrate, by difference
26g
20%
Protein
6g
13%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
6µg
7%
Calcium, Ca
108mg
11%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
17µg
4%
Iron, Fe
2mg
11%
Magnesium, Mg
16mg
5%
Niacin
2mg
14%
Phosphorus, P
68mg
10%
Selenium, Se
2µg
4%
Sodium, Na
403mg
27%
Water
61g
2%
Zinc, Zn
1mg
13%

Veal Shopping Tip

There are 5 different kinds of veal depending on age and how it has been fed.

Veal Cooking Tip

Veal may require placement of an additional layer of fat around the meat to prevent it from drying out.

Veal Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.