MORE VEAL

I'M SURE YOU SUSPECTED that I'd be writing again about Veal. Yesterday, when I wrote about demi-glace, if you remember, I mentioned using the leftover pieces of meat from the stock for another purpose. I added some fresh pieces of veal and made a stew with vegetables, leftover stock and demi-glace. I served it with beans and it was delicious.

VEAL STEW

Serves 8 in a pinch.

3 tbs. unsalted butter

3 strips bacon cut into medium dice

1 lb. stewing veal

3 tbs. flour or cornstarch

1 onion coarsely chopped

1 cup carrots cut in thick julienned strips

3 stalks chopped celery

2 lbs. leftover meats from freshly made stock (veal, beef, etc.)

3 cups hot veal stock (chicken if necessary)

1 cup demi-glace

Sauté the bacon with the butter until the bacon is crisp. Remove the bacon and sauté the veal pieces until the meat is partially cooked. Remove the veal, sauté the vegetables and add the veal and the bacon and continue to cook. Add the flour and cook until the flour is completely absorbed into the veal mixture. Add the leftover meats from the stock and then the heated stock. Bring to a boil and then reduce to a simmer and cover partially and cook for 3 hours. Add the demi-glace for the last hour of cooking, continuing to skim during the cooking.  

Serve with a starch of your choice (beans, boiled potatoes,  even polenta* or gnocchi.

* See December 10, 2013 entry for polenta with Osso Buco.

Bon appetito!