Veal recipe tastes good, wins contest

August 14, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

A veal recipe with a subtle Oriental flavor won the recent 1991 Favorite Veal Recipe Contest, sponsored by the American Veal Association. Sylvia Schmitt of Phoenix, Ariz. received first prize with her recipe for five-spiced glazed veal short ribs. Veal riblets or country-style ribs can be substituted for the short ribs.

Five-Spice Glazed Veal

Short Ribs

L 3 pounds veal short ribs, veal riblets or country-style ribs

1 tablespoon soy sauce

2 teaspoons tomato paste

1 teaspoon honey

1 teaspoon minced garlic

2 tablespoons vegetable oil

3/4 cup chicken broth

1/3 cup sherry

2 tablespoons minced onion

1/4 teaspoon Chinese five-spice powder

Sesame seeds

Trim excess fat from veal short ribs if necessary. Cut into chunks if desired, as shown in photograph. Combine soy sauce, tomato paste, honey and garlic in plastic food-safe bag. Add veal; marinate refrigerated two hours or as long as overnight. Turn ribs occasionally. Heat oil in a Dutch oven over medium heat. Brown veal, one-half at a time, on all sides. Pour off drippings. Combine remaining ingredients except sesame seeds; pour over veal. Reduce heat to low and simmer covered 45 minutes to one hour or until veal is tender. Arrange veal on platter. Cook pan juices over high heat to reduce as desired. Spoon pan juices over veal and sprinkle with sesame seeds.

Serves four to six.

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