VEAL STEW
VEAL STEW
INGREDIENTS
Veal Stew Meat, Lean
3 LBS.
Salt
As needed.
Pepper, Black, Coarse Grind
As needed.
Olive Oil, Extra Virgin
1/2 CUPS.
Onions, Cut 1 inch square
2 CUPS.
Carrots, Cut 1 inch square
1 LBS.
Celery, Cut 1 inch square
8 OZ.
Tomato Paste
6 ozs.
Garlic Cloves, Whole
1/4 cup
White Wine, Dry
6 OZ.
Madeira Wine
4 OZ.
Bay Leaves
3 Leaves
Fresh Thyme Sprigs
4 pieces
Lemon, Fresh
1 Tbsp
Fresh Chervil leaves
2 Tbsp
Fresh Thyme Sprigs
4 pieces
EQUIPMENTS NEEDED
1 gallon Oven Ready Heavy Braising Pot with Cover.
Conventional Oven: 250 Degrees
Convection Oven: 225 Degrees
METHODOLOGY
1. Season meat with Salt and Pepper.
2. Heat oil in roasting pan over medium flame.
3. Add meat increase flame to high and brown evenly
4. When meat is brown, remove from pot into another pan; cover and reserve at room temperature.
5. Add vegetables to pot and cook until all vegetables are carmelized about 45 minutes. Stir often to brown evenly.
6. Stir in Garlic and cook an additional 5 minutes.
7 Stir in tomato paste and cook for 3 minutes until lightly carmelized.
8 Add white wine and madiera Wine; simmer for 1 minute.
9 Add meat residual juices, fresh thyme sprigs, bay leaves; stir all together; return to a simmer on stove.
10 Cover and place pot in oven 11 Cook for 2 hours or until tender.
12 Remove from oven and adjust seasonings.
13 Add lemon juice.
14 Portion and Serve with Chervil
GARNISHES (SUGGESTIONS)
1. Roasted mushrooms
2. Roasted sweet and sour cipolinni onions
3. Poached bone marrow
4. Grilled tomatoes
5. Roasted red potatoes
6. Par boiled potatoes
7. Serve with broad noodles or rice
8. Roasted baby carrots, parsnips, shallots
9. Roasted red or green peppers
Plume De Veau® has become known as
“The First Name in Veal”
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
Veal Stew Meat, Lean
3 LBS.
Salt
As needed.
Pepper, Black, Coarse Grind
As needed.
Olive Oil, Extra Virgin
1/2 CUPS.
Onions, Cut 1 inch square
2 CUPS.
Carrots, Cut 1 inch square
1 LBS.
Celery, Cut 1 inch square
8 OZ.
Tomato Paste
6 ozs.
Garlic Cloves, Whole
1/4 cup
White Wine, Dry
6 OZ.
Madeira Wine
4 OZ.
Bay Leaves
3 Leaves
Fresh Thyme Sprigs
4 pieces
Lemon, Fresh
1 Tbsp
Fresh Chervil leaves
2 Tbsp
Fresh Thyme Sprigs
4 pieces
EQUIPMENTS NEEDED
1 gallon Oven Ready Heavy Braising Pot with Cover.
Conventional Oven: 250 Degrees
Convection Oven: 225 Degrees
MEYTHODOLOGY
1. Season meat with Salt and Pepper.
2. Heat oil in roasting pan over medium flame.
3. Add meat increase flame to high and brown evenly
4. When meat is brown, remove from pot into another pan; cover and reserve at room temperature.
5. Add vegetables to pot and cook until all vegetables are carmelized about 45 minutes. Stir often to brown evenly.
6. Stir in Garlic and cook an additional 5 minutes.
7 Stir in tomato paste and cook for 3 minutes until lightly carmelized.
8 Add white wine and madiera Wine; simmer for 1 minute.
9 Add meat residual juices, fresh thyme sprigs, bay leaves; stir all together; return to a simmer on stove.
10 Cover and place pot in oven 11 Cook for 2 hours or until tender.
12 Remove from oven and adjust seasonings.
13 Add lemon juice.
14 Portion and Serve with Chervil
GARNISHES (SUGGESTIONS)
1. Roasted mushrooms
2. Roasted sweet and sour cipolinni onions
3. Poached bone marrow
4. Grilled tomatoes
5. Roasted red potatoes
6. Par boiled potatoes
7. Serve with broad noodles or rice
8. Roasted baby carrots, parsnips, shallots
9. Roasted red or green peppers