Veal is a wonderful cut of meat that can be extremely tender and flavorful if cooked right. This veal recipe pairs the flavorful taste of shallots with smooth white wine. Use this recipe for special occasions!

3 pounds veal, cubed

1 cup fresh shallots, finely chopped

1/2 cup each of chopped celery and carrots

oil/butter

1 cup dry white wine

Chicken or veal stock (or unsalted, canned broth)

Optional: bouquets garnish of thyme, bay leaf and parsley, or any personal combination.

1. Season veal cubes and dip in flour.

2. Sauté in small batches on all sides in a skillet.

3. With last batch, add shallots, celery and carrots and when meat is brown, add white wine.

4. After it bubbles and cooks down, transfer to tightly covered Dutch oven, adding the other already sautéed veal.

5. Add stock until meat is 3/4 covered. Cover and bring to a slow boil on the stove.

6. Transfer to oven preheated to 250*F and cook for one hour, checking to ensure that the liquid does not boil away (meat should be 3/4 covered), adding more stock or broth if needed.

7. Remove bay leaf or bouquet garnish.

May be cooled, refrigerated and reheated within three days, or frozen.

Recipe courtesy of Magic Valley Growers, Ltd. in Wendell, Idaho.

Comments

Kasara

0

 

 

If time is money you've made me a wealtehir woman.

Sunday 27 November 2011, 23:05

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