Veal Stew With Endive And Carrot Recipes

Steps:

• Put butter or oil in a large skillet and turn heat to high. When butter melts or oil is hot, add meat in one layer. Cook for about 5 minutes, or until veal is browned on one side. Stir once, then move veal to one side of pan. With heat on high, add whole endives in one layer and scatter carrots over all. Cook until endives brown on one side, 1 or 2 minutes. Turn and cook another minute, then sprinkle all with salt and pepper.
• Add stock, stir, let it cook for a minute, then turn heat to very low and cover. Cook for about 30 minutes, stirring once, until tender. If necessary, turn heat to high until sauce thickens a bit. Taste and adjust seasoning, remove to a platter, pour sauce on top and garnish with parsley. If making mustard-cream sauce, remove meat and vegetables to platter, blend mustard and cream and stir into sauce in pan until smooth. Pour over meat and vegetables. Garnish and serve.

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.

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.

Steps:

• Put a 12-inch skillet over high heat, and a minute later add oil and butter. Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches). Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.
• Add tarragon, onions and some salt and pepper. Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes. Add liquid, stir, reduce heat to low, and cover. Cook 30 to 40 minutes, or until the veal is tender.
• Uncover, add peas and raise the heat to medium. Cook about 5 minutes, until the peas are done. Adjust seasoning, garnish if you like and serve.

Steps:

• Heat oil in large skillet over moderate heat. Add veal and cover. Cook slowly, stirring occasionally, until veal browns lightly and becomes almost tender.
• Add onions, tomatoes, carrots and 1 tablespoon dill. Cook uncovered over low heat, stirring occasionally, until vegetables are tender. Add remaining 1 tablespoon dill, cilantro, scallions, salt and pepper. Cook 5 to 7 minutes longer, or until well blended.