RECIPE TITLE "Veal Baked in Red Wine Recipe"
Source: Heritage of Italian Cooking,
courtesy of Cooking.com
Serves 6 --- moderate
Bartolomeo Platina, a cookery writer from the fifteenth century, often recommended the use of wine in cooking, "the better to dilute and digest what we have eaten." The best cut of the meat for this roast is the piece closest to the tail, which is known as arrosto di codino (literally, "pigtail roast"). The veins of fat running through it give it a softer texture than meat from other parts of the animal. When the meat is almost cooked it is given a flavor boost by the addition of vegetables, and these with their juices make it even more tender.
1 3/4 lb roasting veal
1/4 cup butter
3 tablespoons extra virgin olive oil
2 leeks, trimmed, washed well and chopped
2 onions, chopped
2 carrots, scraped and chopped
1 celery stalk, chopped
4 potatoes, chopped
1 handful mixed frresh herbs: thyme, parsley and a bay leaf
Salt and freshly ground pepper
2 cups dry red wine
1 tablespoon all-purpose flour
1 cup clear beef or veal stock
2 tablespoons tomato puree
All-Clad 5-pc. Stainless All Purpose Pan Set This all-purpose pan from All-Clad is versatile enough to handle stir-frying, sauteing, searing, simmering and braising, plus it's ideal for starting food on the stove and finishing it in the oven. The domed lid makes it extra roomy and securely seals in flavor and moisture. Plus, it's attractive enough to serve from. All-Clad's pure aluminum core allows the pan to heat evenly on the bottom and up the sides so food cooks evenly. Double-riveted handles add convenience for lifting from stovetop to table or counter. Cleans up beautifully every time. Comes with a large spoon with deep, sloped sides so you can gather every last portion plus two oven mitts in brilliant red to prevent burns when lifting the pan. A great gift set for the newlyweds or new home owners.
Tie the meat securely with fine string so it will keep its shape during cooking. In a large casserole, heat the butter with the oil. Add the roast and brown gently for about 20 minutes, turning from time to time. Add the vegetables and the bunch of herbs. Season with salt and pepper. Pour on the red wine and simmer for about 1 1/2 hours.
In a bowl, stir the flour into the stock, a little at a time so no lumps form. Stir in the tomato puree. Pour the mixture into the casserole with the meat and blend thoroughly into the cooking liquid. Stir the sauce carefully as it thickens for about 30 minutes. Turn off the heat. Take out the meat and remove the string. Slice the veal and arrange it on a heated serving plate. Surround it with the vegetables, spoon the hot sauce over both meat and vegetables and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
| Nutrition Facts
Facts per Serving
Calories: 561 Fat: 25g Carbohydrates: 42g
Cholesterol: 136mg Sodium: 513mg Protein: 33g
Fiber: 4g % Cal. from Fat: 40% % Cal. from Carbs: 30%
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