California-style Braised Veal in Dill Sauce

Ingredients

In this California adaptation, we infuse the traditional Swedish dish with the essence of California cuisine. We incorporate fresh, locally sourced ingredients and vibrant flavors to create a lighter and more vibrant version of the original. The dish is served with seasonal vegetables, adding a touch of California's farm-to-table philosophy. We alse have the original recipe for Kokt kalv i dillsås, so you can check it out.

• 2 pounds (900g) veal shoulder, cut into chunks 2 pounds (900g) veal shoulder, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 12g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat. Add the veal chunks and brown them on all sides. Remove the veal from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
3. 3.
   Return the veal to the skillet and pour in the chicken broth and white wine. Bring to a simmer and cover the skillet. Cook for about 2 hours, or until the veal is tender.
4. 4.
   Remove the veal from the skillet and set aside. Increase the heat to medium-high and simmer the cooking liquid until it reduces by half.
5. 5.
   Reduce the heat to low and stir in the heavy cream and chopped dill. Season with salt and pepper to taste. Simmer for an additional 5 minutes.
6. 6.
   Return the veal to the skillet and cook for a few more minutes, allowing the flavors to meld together.
7. 7.
   Serve the braised veal in dill sauce with seasonal vegetables on the side.

Treat your ingredients with care...

• Veal — Choose high-quality veal shoulder for the best results. Trim any excess fat before cooking.
• Fresh dill — Use fresh dill for its vibrant flavor. If unavailable, you can substitute with dried dill, but reduce the quantity by half.

Tips & Tricks

• For a lighter version, you can substitute the heavy cream with coconut cream or almond milk.
• Serve the dish with a side of California avocado salad for a refreshing contrast.
• Add a squeeze of fresh lemon juice to the dill sauce for an extra burst of citrus flavor.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the sauce while simmering.
• Garnish with fresh dill sprigs for an elegant presentation.

Serving advice

Serve the California-style Braised Veal in Dill Sauce on a warm plate, accompanied by a side of seasonal vegetables. Drizzle the dill sauce over the veal and garnish with fresh dill sprigs for an extra touch of elegance.

Presentation advice

Arrange the braised veal chunks on the plate, placing them slightly overlapping. Spoon the dill sauce over the veal, allowing it to cascade down the sides. Add a pop of color with the vibrant seasonal vegetables, arranging them artfully around the veal. Finish with a sprinkle of fresh dill on top.