Try this Veal Rib Eye/ragout of Pearl Onions, Peas and Artichokes recipe, or contribute your own.
Suggest a better description*Ask your butcher to bone the veal for you. Start marinating it a day ahead. Place veal in 13 x 9 x 2 inch glass baking dish. Sprinkle generously with salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub onion mixture over veal. Cover; chill overnight. Preheat oven to 400F. Scrape onion mixture off veal. Heat 2 tablespoons oil in heavy large skillet over high heat. Add veal and brown well on all sides, about 6 minutes. Transfer veal to roasting pan. Roast until thermometer inserted into center registers 130F for medium-rare, about 35 minutes. Transfer meat to platter. Let stand 5 minutes. Cut meat into 1/2 inch thick slices. Arrange on plates. Add veal juices to ragout. Bring to simmer. Serve with veal. For the Ragout: Cook onions in large pot of boiling water 2 minutes. Drain and cool. Peel onions. Preheat oven to 400F. Transfer onions to rimmed baking sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and golden, shaking pan occasionally to turn onions and brown, about 35 minutes. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add garlic; saute 1 minute. Add stock; boil until liquid is reduced to 1 cup, about 10 minutes. Add onions, artichokes and peas; simmer until onions and peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir until melted. Season with salt and pepper. Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com 4/98 Recipe by: Arrows, Ogunquit, Maine Posted to MC-Recipe Digest by Carriej999
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Serving Size: 1 Serving (535g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 165 | ||
Calories from Fat: 123 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 25.4mg | 8 % | |
Sodium 72.7mg | 3 % | |
Potassium 168.3mg | 4 % | |
Total Carbohydrate 10.6g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 8.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 165
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