Second Time Around Veal Stew Marengo Style Food

VEAL STEW WITH 40 CLOVES OF GARLIC

Steps:

• In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. 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. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
• Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
• Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

SECOND TIME AROUND VEAL STEW "NORMANDY STYLE"

Steps:

• Saute apple in butter until almost tender. Add the apple cider and reduce until almost entirely absorbed by the apples. Add the veal stew and cream and bring to a simmer. Set the cucumbers on the top, cover and steam for a minute or so just to heat through. Adjust the seasoning.

VEAL STEW MARENGO

Steps:

• Dry veal pieces with paper towel, then sprinkle lightly on all sides with salt and pepper.
• Heat olive oil in heavy Dutch oven or casserole. When it begins to smoke add layer of veal. Pieces should not touch each other. Brown over moderate heat, turning pieces so they brown evenly. When first batch is brown, remove and reserve. Add second batch and continue until brown. Add more oil if needed.
• Add mushrooms to pan and brown quickly. When juice subsides, remove mushrooms. Add onions to pan and stir in hot fat until golden brown on all sides. Remove from pan.
• Pour oil from pot leaving about 2 tablespoons. Return veal to pan and add butter. Stir over low heat until butter melts. Sprinkle veal with flour. Saute over moderate heat and stir with wooden spoon until flour is absorbed.
• Add garlic, shallots, wine, stock or water, parsley, bay leaf, thyme and tomatoes. Bring to boil. Cover pan, reduce heat and simmer gently but steadily for about 45 minutes or until meat is almost entirely tender. Add more wine and stock if needed.
• Return mushrooms and onions to pan and cook for 30 minutes or until meat and onion are tender. Adjust seasonings, remove bay leaf and parsley, and skim fat from surface of sauce. If sauce seems thin, or if color needs brightening, stir in tomato puree and simmer for 5 minutes.
• Turn into serving dish and top with minced parsley and toasted French bread. Boiled potatoes, green noodles or rice are optional garnishes.