Braised Veal With Cardamom Spinach Puree

• 2 teaspoons olive oil
• 1 3 1/4-pound boned loin of veal, rolled and tied
• 2 teaspoons kosher salt
• Freshly ground pepper to taste
• 5 cups milk
• 2 1/2 teaspoons ground cardamom
• 1 jalapeno, stemmed, seeded and minced
• 1 clove garlic, peeled and minced
• 1 small onion, peeled and chopped
• 8 cups stemmed young spinach or watercress, washed

1. Heat the oil in a large Dutch oven over medium heat.
2. Season the veal with 1 teaspoon of the salt and pepper.
3. Place the veal in the pot and brown on all sides, about 10 minutes.
4. Take the veal out of the pot and set aside.
5. Pour in the milk.
6. Stir in the cardamom, jalapeno, garlic and onion.
7. Bring just to a simmer.
8. Reduce heat, return the veal to the pot and adjust the heat so that the milk stays just below a simmer.
9. Cook, uncovered, for 1 hour and 20 minutes, turning the roast once.
10. Remove from the heat and let the veal stand in the liquid for 20 minutes.
11. Remove the veal from the pot, remove the strings and cover with a warm, damp towel.
12. Place 1 cup of the cooking liquid in a large saucepan.
13. Bring to a simmer over medium heat.
14. Add the spinach and cook, stirring constantly, until the spinach is completely wilted.
15. Transfer to a food processor and process until smooth.
16. Stir in the remaining salt and pepper.
17. Slice the veal into 6 pieces.
18. Spoon some of the spinach puree into the center of each of 6 plates.
19. Place the veal over the sauce.
20. Serve immediately with steamed potatoes.

olive oil, veal, kosher salt, freshly ground pepper, milk, ground cardamom, clove garlic, onion, young spinach

Taken from cooking.nytimes.com/recipes/6203 (may not work)