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Prep Time: Cook Time: Total Time:
Braised Veal Company Dinner
2 1/3 cups white wine
1/2 cup white raisins
1/4 cup extra virgin olive oil
3 to 4 pounds boneless veal top round or leg, tied at 2-inch intervals
1 1/2 teaspoons fine sea salt, or to taste
2 ounces sun-dried tomatoes in oil, drained and slivered
6 ounces green and black Sicilian, Greek or Spanish olives, pitted and coarsely
chopped
1 1/2 cups canned tomato purée
1/2 pound ziti or penne, cooked al dente and tossed with butter and grated pecorino, optional
Warm 1/3 cup wine in a small saucepan, add raisins and set aside.
Heat oil in a large casserole, preferably enameled cast iron or terra cotta, and brown veal on all sides. Remove veal, and sprinkle
with salt.
Add sun-dried tomatoes, olives and raisins with their wine to casserole, and stir for about a minute; then, add tomato purée and
remaining wine. Bring to a simmer, add veal and its juices, reduce heat, cover casserole and cook over the lowest possible heat for 1 1/2 hours.
Remove cover, and baste meat. Simmer very gently another 1/2 hour, or until the meat is fork-tender. Set veal aside in the covered
casserole 1 hour, then gently reheat.
To serve, slice veal 1/2 inch thick and serve with sauce. If desired, serve freshly cooked pasta dressed with butter, grated pecorino and some of the sauce alongside.
Serves 8.
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Braised Veal Company Dinner
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Category: Recipes
Prep Time: Cook Time: Total Time:
Braised Veal Company Dinner
2 1/3 cups white wine
1/2 cup white raisins
1/4 cup extra virgin olive oil
3 to 4 pounds boneless veal top round or leg, tied at 2-inch intervals
1 1/2 teaspoons fine sea salt, or to taste
2 ounces sun-dried tomatoes in oil, drained and slivered
6 ounces green and black Sicilian, Greek or Spanish olives, pitted and coarsely
chopped
1 1/2 cups canned tomato purée
1/2 pound ziti or penne, cooked al dente and tossed with butter and grated pecorino, optional
Warm 1/3 cup wine in a small saucepan, add raisins and set aside.
Heat oil in a large casserole, preferably enameled cast iron or terra cotta, and brown veal on all sides. Remove veal, and sprinkle
with salt.
Add sun-dried tomatoes, olives and raisins with their wine to casserole, and stir for about a minute; then, add tomato purée and
remaining wine. Bring to a simmer, add veal and its juices, reduce heat, cover casserole and cook over the lowest possible heat for 1 1/2 hours.
Remove cover, and baste meat. Simmer very gently another 1/2 hour, or until the meat is fork-tender. Set veal aside in the covered
casserole 1 hour, then gently reheat.
To serve, slice veal 1/2 inch thick and serve with sauce. If desired, serve freshly cooked pasta dressed with butter, grated pecorino and some of the sauce alongside.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Braised Veal And Mushroom Stew
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2-3 lbs veal stew meat, preferably from the shoulder, cut into 1 1/2 inch chunks 1⁄4 cup all-purpose flour 1 1⁄2 tsp coarse kosher salt plus more to taste Freshly ground black pepper to taste
by sgre52160
2-3 lbs veal stew meat, preferably from the shoulder, cut into 1 1/2 inch chunks 1⁄4 cup all-purpose flour 1 1⁄2 tsp coarse kosher salt plus more to taste Freshly ground black pepper to taste
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