Veal Cacciatore
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
43
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 325°F with rack in middle
2
Bring wine to a simmer in a small saucepan
3
Stir in porcini and remove from heat
4
Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper
5
Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes
6
Transfer veal to a plate
7
Discard fat from pot and add remaining 2 tablespoons oil
8
Add pancetta and sauté over medium-high heat until it begins to brown
9
Add onions and sauté until softened, about 8 minutes
10
Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine
11
Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic
12
Sauté until softened, about 8 minutes
13
Stir in wine and cook until most has evaporated, about 2 minutes
14
Coarsely chop tomatoes and add to pot with their juice
15
Simmer, stirring occasionally, until thickened, about 15 minutes
16
Add veal with meat juices from plate, rosemary, bay leaves, and olives
17
Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours
18
Transfer veal to a cutting board and let stand, loosely covered
19
Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes
20
Season with salt and a pinch of sugar if desired
21
Cut off strings from roast and discard bay leaves and rosemary
22
Thickly slice veal and return to pot, basting with sauce
23
Preheat oven to 325°F with rack in middle
24
Bring wine to a simmer in a small saucepan
25
Stir in porcini and remove from heat
26
Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper
27
Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes
28
Transfer veal to a plate
29
Discard fat from pot and add remaining 2 tablespoons oil
30
Add pancetta and sauté over medium-high heat until it begins to brown
31
Add onions and sauté until softened, about 8 minutes
32
Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine
33
Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic
34
Sauté until softened, about 8 minutes
35
Stir in wine and cook until most has evaporated, about 2 minutes
36
Coarsely chop tomatoes and add to pot with their juice
37
Simmer, stirring occasionally, until thickened, about 15 minutes
38
Add veal with meat juices from plate, rosemary, bay leaves, and olives
39
Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours
40
Transfer veal to a cutting board and let stand, loosely covered
41
Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes
42
Season with salt and a pinch of sugar if desired
43
Cut off strings from roast and discard bay leaves and rosemary
44
Thickly slice veal and return to pot, basting with sauce