Veal Stew With 40 Cloves Of Garlic
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides
2
As you brown the cubes, remove them to a platter
3
When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender
4
With a slotted spoon remove the cooked vegetables and discard the fat from the casserole
5
Preheat the oven to 325 degrees
6
Return the cooked leeks and carrots to the bottom of the casserole
7
Return the browned veal meat and place them over the vegetables
8
Add the wine and, over moderate heat, reduce the wine to almost nothing
9
Add the stock and bouquet garni and bring the liquid to a simmer
10
Add the garlic, salt and pepper
11
Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid
12
Cover the casserole with a lid (or other piece of foil) and set in oven
13
Braise for 1 to 1 1/2 hours or until the meat is fork tender
14
Strain the solids from the liquid and keep warm
15
Remove excess fat and reduce liquid to 1 1/2 cups
16
Adjust the seasoning
17
Serve dusted with fresh dill
18
Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below)