Monday, August 6, 2012

Italian Braise Veal

Italian Braise Veal


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


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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