Braised Neck of Veal is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a neck if veak (with the fore-ribs) that's slowly braised in stock or water with vegetables and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Braised Neck of Veal.
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This is a classic recipe for a Victorian version of Braised Neck of Veal that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 399.—BRAIZED NECK OF VEAL.
Trim a neck of veal as in the preceding number, place it in a brazing-pan on a bed of sliced carrot, onions, celery, and a garnished bouquet ; moisten with enough stock or water, just barely to cover the veal, and set it to stew or braize over a slow fire for about an hour and three-quarters; then remove the neck of veal on to a dish ; strain and free its stock from all grease, boil it down to half-glaze, and use this to baste the veal in the oven until it assumes a bright glossy surface. The neck of veal must now be dished up and garnished with stewed peas, or with glazed onions and carrots ; and the remainder of its glaze must be mixed with some brown sauce, and poured neatly round the base.
Note.—A braised neck of veal may also be garnished with cauliflowers or brocoli, or with asparagus, peas, with Jardinière or Macédoine, and sauced round with Béchamel ; it may be garnished with plain boiled rice, and some curry sauce poured over it.
Modern Redaction
Ingredients:
1 neck of veal
3 carrots, sliced
2 onions, sliced
3 celery sticks, sliced
1 bouquet garni
stock or water
Method:
Have the neck end of veal prepared by removing the scrag end and trimming the fore-ribs to 10cm in length.
Line the base of a lidded roasting or braising dish with the vegetables and onions. Sit the veal on top and nestle in the bouquet garni. Pour over just enough stock or water to just cover the meat then transfer to an oven pre-heated to 160°C. Cook slowly for about 100 minutes, or until the meat is tender.
Remove the meat from the dish and set aside to keep warm. Strain the liquid in the pan through a fine-meshed sieve skim off any fat from the liquid, turn the stock into a pan then bring to a boil and cook down to a half-glaze. Place the veal in an oven pre-heated to 170°C and baste with the half-glaze until it seems glossy in appearance.
When done, remove the neck from the oven, arrange on a plate and garnish with stewed peas, glazed onions and carrots. Mix the remaining half-glaze with brown sauce and pour around the base. Serve immediately.
