Veal Stew

Discussion in 'Food and nutrition' started by briancummings, Mar 1, 2004.

  1. Here's a great veal recipe.

    Veal Stew

    Serves four

    About 11/2 pounds veal: Use 3 to 3 1/2 pounds of veal shanks to yield the 11/2 pounds of veal. Tie
    the bones up in cheesecloth and toss in the pot. 1 cup chicken stock
    1/2 cup white wine 1 teaspoon salt 3 tablespoons celery: Mince the celery and tie it up with the
    spices into a piece of cheesecloth for a bouquet garni. 10 sprigs fresh parsley 2 sprigs fresh
    thyme 1 bay leaf 2 tablespoons flour, 4 tablespoons water: Mixed together. This is referred to as
    a blanc in some places--France for instance.
    2/3 cup heavy cream 2 tablespoons capers
    3/4 teaspoon black pepper 2 teaspoons lemon juice:Fresh squeezed. 2-3 dozen pearl onions: Sautee in
    butter 10 minutes til brown and bake for 45 minutes in a 350F oven covered with a mixture of 1/4
    cup chicken broth, a 1/4 cup white wine, 4 sprigs of parlsey, 1/2 bay leaf and a sprig of thyme.
    4/2 pound mushrooms whole if small or quartered if large: Lightly sauteed in butter and olive oil

    Cut the meat off of the shank bones into bite sized cubes, about 1 to 1
    5/2 inches square. Put the meat into a pot, add water to cover and bring to a boil for one or two
    minutes. Drain the meat and wash out the pot. This step helps reduce the amount of scum that rises
    to the surface during cooking, thus lessening the need for skimming. Return the meat to the pot;
    add the chicken stock, the wine, the bouquet garni, the shank bones tied in cheesecloth and enough
    water to cover by two inches. Bring to a simmer.

    Continue to cook at a simmer over low heat for about 1 hour and 15 minutes, or until the meat is
    tender. While the meat is cooking prepare the pearl onions and mushrooms When the meat is tender,
    put the flour and water in a container and shake well to eliminate any lumps. Pour about half of the
    contents into the stew and stir while bringing the mixture to a boil. Wait a minute or so to
    determine if the other half is needed. Dont make it too thick since the cream is yet to come. The
    stew can be refrigerated at this point and heated up later, just before serving. Add the cream, the
    mushrooms and onions and return to the boil. Stir in the capers and lemon juice and serve

    This is one of the recipes from my cookbook: You Said A Mouthful; Great Recipes and the Stories They
    Evoke. It's available through www.recipestories.com.

    Brian Cummings www.recipestories.com

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