Dried cepes mushrooms (also known as porcini), garlic, and wine are used to give a rich flavor to this hearty veal stew.
Prep Time: 1 hour, 15 minutes
Cook Time: 1 hour, 35 minutes
Total Time: 2 hours, 50 minutes
Ingredients:
- 2 cups dry white wine
- 1 ounce dried cèpes, well rinsed, patted dry
- 1/4 cup mild olive oil
- 4 tablespoons (1/2 stick) unsalted butter
- 2 pounds veal shoulder, cut into 1-inch cubes
- 1 head (12 large cloves) garlic, peeled
- 2 tablespoons potato starch
- 1 cup rich chicken stock
- 1/2 cup loosely packed fresh sage leaves
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup creme de cassis
- Grated zest of 1 medium-size orange
- Salt and freshly ground black pepper, to taste
- 1 tablespoon red currant jelly
Preparation:
Heat 1 cup of the wine in a small saucepan until hot. Pour over the cèpes (porcini mushrooms) in a small bowl and let stand 1 hour.
Preheat oven to 350 degrees F. Heat the olive oil and 1 tablespoon of the butter in a heavy Dutch oven or casserole over high heat. Quickly brown the veal, a few pieces at a time, in the hot oil and butter and remove with a slotted spoon to a large bowl. Sauté the garlic in the Dutch oven for 2 minutes and add to the veal. Remove and discard the oil and butter from the pan. Toss the veal and garlic with the potato starch.
Heat the remaining 1 cup wine to boiling in the Dutch oven over high heat, scraping loose the browned bits on the bottom of the pan. Reduce heat to low and whisk in the remaining 3 tablespoons butter. Add the veal and garlic, cèpes with wine, stock, sage, parsley, cassis, orange zest, and salt, and pepper to taste. Stir to combine. Place in the oven and bake covered for 40 minutes. Remove the cover and bake until the meat is tender, 35 to 40 minutes more. Stir in the jelly until melted. Serve immediately.
Yield: 4 to 6 portions
Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
Preheat oven to 350 degrees F. Heat the olive oil and 1 tablespoon of the butter in a heavy Dutch oven or casserole over high heat. Quickly brown the veal, a few pieces at a time, in the hot oil and butter and remove with a slotted spoon to a large bowl. Sauté the garlic in the Dutch oven for 2 minutes and add to the veal. Remove and discard the oil and butter from the pan. Toss the veal and garlic with the potato starch.
Heat the remaining 1 cup wine to boiling in the Dutch oven over high heat, scraping loose the browned bits on the bottom of the pan. Reduce heat to low and whisk in the remaining 3 tablespoons butter. Add the veal and garlic, cèpes with wine, stock, sage, parsley, cassis, orange zest, and salt, and pepper to taste. Stir to combine. Place in the oven and bake covered for 40 minutes. Remove the cover and bake until the meat is tender, 35 to 40 minutes more. Stir in the jelly until melted. Serve immediately.
Yield: 4 to 6 portions
Source: The Silver Palate Good Times Cookbook by Julee Rosso & Sheila Lukins (Workman Publishing)
Reprinted with permission.
