Veal Stew With Sage And White Wine Recipes

BLUEPRINT FOR VEAL STEW

Steps:

• Preheat the oven to 325 degrees.
• In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
• Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL WITH LEMON AND SAGE SAUCE

Steps:

• Season veal with salt and pepper. Coat with flour, shaking off excess. Heat oil in heavy large skillet over high heat. Working in batches, add veal to skillet and cook until brown, about 2 minutes per side. Transfer veal to platter. Tent with foil. Discard oil from skillet.
• Add wine to same skillet; boil 3 minutes, scraping up any browned bits. Add both broths, sage and peel. Bring to boil. Reduce heat; simmer until reduced to 1/2 cup, about 15 minutes. Remove from heat. Add butter; whisk just until melted. Season with salt and pepper.
• Spoon sauce over veal and serve.

VEAL STEW WITH SAGE AND WHITE WINE

Steps:

• In a deep skillet, sauté the shallots in the oil and butter over medium-high heat until translucent but not browned. Dip the pieces of veal in the flour, coating them on all sides and shaking off excess flour. Add to the skillet, together with the sage leaves, and brown well on all sides. (If all the meat won't fit into the skillet at one time you can brown a few pieces at a time, but dip them in the flour only when you are ready to put them in the skillet.) Transfer the meat to a warm platter when browned. Turn up the heat to high and add the wine to the skillet and boil briskly for about 30 seconds, scraping up and loosening any residue in the pan. Turn the heat down to medium and add the browned meat, salt and pepper. Cover and cook gently for about 1 hour, turning and basting the meat from time to time, adding a little warm water if necessary. The meat is done when it is tender at the pricking of a fork. Serve immediately. Marcella notes that the stew can be prepared earlier and re-heated. We served the veal stew with red quinoa.