Climate change brings warmer winters, that’s for sure. But that doesn’t mean we can’t still enjoy the kind of rich, slow-cooked, hearty stew that we wanted when it snowed or it was bitterly cold outside!
I’ve made this dish using large cubes of veal but like it best with a whole breast (so I can gnaw on the bones).
BRAISED BREAST OF VEAL
one breast of veal, about 3-1/2 pounds
all-purpose flour
2 tablespoons vegetable oil
4 large carrots, peeled and cut into chunks
2 large Yukon Gold potatoes, peeled and cut into chunks
2 medium onions, peeled and cut into chunks
1 large clove garlic, chopped
1 cup white wine
2-3 sprigs fresh rosemary (or 2 teaspoons dried rosemary)
salt and freshly ground black pepper to taste
Rinse and dry the veal and press the meat into the flour to lightly coat the entire surface. Heat the vegetable oil in a large ovenproof saute pan or casserole over medium heat, add the meat and cook for about 4 minutes per side to brown the outside. Remove the meat to a plate and set aside. Add the carrots, potatoes and onions to the pan and cook for 3-4 minutes to cook them slightly. Add the garlic and cook briefly. Return the meat to the pan, moving the vegetables around so they sit on top of and around the meat. Pour in the wine. Place the rosemary sprigs in the pan. Sprinkle with salt and pepper. Bring the liquid to a simmer. Cover the pan and place in an oven. Turn the heat to 275F OR keep the casserole on the cooktop, lower the heat and cook at a simmer for about 2 hours or until very tender.
Makes 4 servings