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Receta Blueprint For Veal Stew
by Global Cookbook

Blueprint For Veal Stew
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  Raciónes: 8

Ingredientes

  • 4 lb Veal shoulder cut 1" cubes, and patted dry
  • 1/4 c. Vegetable oil
  • 3 Tbsp. Butter
  • 2 x Carrots finely cubed
  • 1 lrg Onion thinly sliced
  • 1 x Celery stalk finely chopped
  • 2 x Garlic cloves chopped
  • 1/2 c. Dry white wine Beef broth or possibly veal stock Bouquet garni of parsley, bay leaf, and peppercorns
  • 1 Tbsp. Beurre manie - (or possibly more) (paste made in equal proportions of butter and flour) Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Preheat the oven to 325 degrees.
  2. In an oven-proof casserole, heat, till very warm, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add in more oil if you need to and continue to brown till all the veal is done. Throw away the fat in the casserole and replace it with the butter. Add in the carrot, onion and celery, cover and simmer 5 min or possibly till onions are translucent/soft. Add in the white wine and boil down for a minute or possibly till alcohol has evaporated. Return the veal cubes to the casserole with garlic and add in just sufficient broth to barely cover the veal. Bring the liquid to a boil, add in the bouquet garni, put a buttered piece of parchment or possibly brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hrs or possibly till the meat is tender.
  3. Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; throw away bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down till reduced to 3 c.. Remove 1 1/2 c. of the liquid and add in it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or possibly potatoes; garnish with parsley This recipe yields 8 servings.