Ingredients:
2 ¼ pounds
boneless veal shoulder, tied with twine
½ tablespoon
Kosher salt
⅛ freshly ground
black pepper
4 ounces lard
or fatback, minced
4 tablespoon butter,
unsalted
1 750-ml
bottle of red wine,
4 carrots
4 ribs celery
3 medium
onions
1 clove
garlic, crushed
4 ½ cups beef
stock
10 whole
cloves
1 -3"
stick cinnamon
1 bay leaf
1 sprig
rosemary
3 small
potatoes, cut into ½" pieces
¼ cup light
rum
Preparation:
Pre- heat
oven to 300°.
Season veal
with salt and pepper.
Heat half the
lard and half the butter in a 6-qt. Dutch oven over medium-high heat.
Add veal;
cook, turning, until browned, 8–10 minutes.
Transfer veal
to a plate; set aside.
Quarter 1
carrot, 1 rib celery, and 2 onions; add along with garlic to Dutch oven and
cook until
browned, 12–15 minutes.
Add wine;
boil until wine is almost evaporated, 12–15 minutes.
Add 1/2 cup
water; boil until almost evaporated.
Repeat twice
more.
Return veal
to pot, and add 4 cups stock, cloves, bay leaf, and rosemary; boil.
Cover,
transfer to oven, and cook until veal is tender, about 1 ½ hours.
Meanwhile,
heat remaining lard and butter in a 4-qt. pot over medium heat.
Cut remaining
carrots, celery, and onions into ½ " pieces and add to pot along with
remaining
stock and potatoes; season with salt and pepper.
Cover and cook until vegetables are tender,
40–45 minutes; set aside.
Remove veal
from oven; transfer veal to a plate.
Pour sauce
through a fine strainer set into a 4-qt. pot, discard solids.
Set pot over
medium-high heat.
Add rum; cook
until sauce has thickened, 12–15 minutes.
To serve,
slice veal, and arrange on a platter with vegetables.
Spoon sauce
over veal.
You can
combine this excellent plate with some other of our collection.
Serve 6.
Variation from Saveur
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