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| Home -> [Beef, Entrees, Meats, Stews, Veal] -> [Hunter's Veal Stew Recipe] |
Hunter's Veal Stew
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beef, Entrees, Meats, Stews, Veal |
Rating: |
0 |
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Ingredients:
| 2
| lbs | veal meat (for stewing) | | 1
| cup | red wine | | 1
| large | onion, chopped (1/2 inch cubes) | | 1/2
| cup | carrots, chopped (1/2 inch cubes) | | 1/2
| cup | celeriac, chopped (1/2 inch cubes) | | 1
| tsp | juniper berries (optional) | | 1
| x | bay leaf and clove (for marinade) | | 1/2
| tsp | fresh rosemary leaves | | 2
| large | tomatoes, peeled and quartered | | 1
| tbsp | tomato paste | | 1
| tbsp | flour | | 2
| cups | brown stock | | 1/2
| cup | chopped mushrooms | | 1
| tsp | chopped parsley (for garnish) | | 1/4
| cup | cooking oil (for frying) |
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Procedures:
| 1 | In a large bowl, mix together red wine, mirepoix, bay leaf, clove, rosemary leaves and juniper berries (if available). | | 2 | Cut the veal meat to make 1.5 inch cubes for stewing. Marinate the veal in the wine mixture overnight (marinade made in step 1). | | 3 | Before cooking, drain and dry the meat. Season with salt and pepper. | | 4 | In a sauce pan, bring the marinade to a quick boil. Simmer for 5 minutes, then strain through a fine chinois (wire strainer). | | 5 | In a large pot, panfry the meat in hot oil for 3-4 minutes. | | 6 | Add tomato paste and flour, saute for 1-2 minutes more. | | 7 | Add marinade and simmer for 3-5 minutes, until marinade has been reduced by 1/2. | | 8 | Add brown stock and sliced tomatoes. Simmer until the meat is tender (about 30 - 45 minutes), stirring occasionally. Add more water if necessary. | | 9 | Add chopped mushrooms and simmer for 2 minutes more. Thicken sauce with diluted cornstarch if the sauce lacks consistency. | | 10 | Pour on a serving dish and garnish with chopped parsley. |
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