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Veal Riblets Are a Good, Tasty Choice for Braising

August 16, 1990

Braising is an easy and convenient cooking method known for the delicious results it produces.

Braising has long been recognized as a way to make succulent, flavorful dishes with less-tender cuts of meat. This method results in meats that are fork-tender and flavored by the braising liquid.

Veal riblets, from the veal breast, are a good choice for the moist heat of braising. Country Mustard Braised Veal Riblets are coated with coarse-grained mustard and seasoned flour, browned, then simmered in a mixture of onion wedges, apple juice, honey and lemon.

COUNTRY MUSTARD BRAISED VEAL RIBLETS

1/3 cup flour

1/2 teaspoon salt

1/2 teaspoon paprika

1/8 teaspoon black pepper

3 pounds veal riblets

3 tablespoons coarse-grain prepared mustard

Oil

1 medium onion, cut into 8 wedges

1/3 cup apple juice

1 tablespoon lemon juice

2 teaspoons honey

1 teaspoon grated lemon zest

Combine flour, salt, paprika and pepper. Set aside. Lightly coat veal riblets with mustard, then with flour. Heat 1 tablespoon oil in large skillet or Dutch oven. Brown riblets, 1/2 at time, over medium heat, adding additional oil, as needed. Remove riblets from pan. Add 2 teaspoons oil if necessary. Add onions and cook until crisp-tender, about 5 minutes. Drain excess fat.

Return riblets to pan. Combine apple and lemon juice with honey and add to pan. Cover and simmer until riblets are tender, about 1 hour to 1 hour and 15 minutes. Arrange riblets on platter and sprinkle with lemon zest. Serve with sauce. Makes 6 servings.

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