by thirschfeld
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thirschfeld's Notes:
Expand1 tablespoon grape seed oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 1/2 pounds veal breast, trimmed of fat and sinew and cut into 1 inch cubes Ask a question about this ingredient
2 1/4 cups leeks, rinsed and trimmed, whites only, cut in half and then into thin half moons Ask a question about this ingredient
1 cup yellow onion, small dice Ask a question about this ingredient
1/4 cup fresh gaarlic, peeled and thinly sliced Ask a question about this ingredient
1 tablespoon all purpose flour Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1 11/2 to 2 cup veal, chicken or beef stock Ask a question about this ingredient
1 lemon, halved and seeded Ask a question about this ingredient
2 bay leaves Ask a question about this ingredient
1/2 cup heavy cream Ask a question about this ingredient
1 1/2 tablespoon capers, chopped Ask a question about this ingredient
1 tablespoon flat leaf parsley, minced Ask a question about this ingredient
kosher salt and fresh ground white pepper Ask a question about this ingredient
6 to 8 sprigs of thyme tied with kitchen twine Ask a question about this ingredient
Season the veal with salt and white pepper. Let it rest for about 15 minutes to absorb the salt. Heat 1 tablespoon of grape seed oil a heavy bottomed pot over medium. Working in batches brown the veal completely on all sides removing the pieces to a tray.
Ask a question about this stepOnce you have finished browning all the pieces add the butter to the pan and then add the leeks, onion, garlic and the bay leaves. Season them with salt and fresh ground white pepper. Cook them gently until they are wilted and then add the flour.
Ask a question about this stepWhile stirring cook the flour for a few minutes to get rid of the starchy flavor and then deglaze the pan with the white wine being sure to scrape up all the brown crusties on the bottom of the pan. Bring the wine to a boil and let it thicken.
Ask a question about this stepAdd the veal, stock, lemon and the thyme. Bring the stew to a boil, reduce the heat to low, cover and cook until the veal is very tender, about 1 1/2 hours.
Ask a question about this stepRemove the lid from the stew. Remove the lemon, squeezing the juice into the pan as you do so, and the bundle of thyme.
Ask a question about this stepAdd the cream and capers. Bring the stew to a boil to make sure it is hot. Remove it from the heat, stir in the parsley, and ladle into bowls and serve.
Ask a question about this stepDelicious. The house smelled SO GOOD, when my husband walked in the door, he about fell over. I found my first version a tad too acidic-- will not squeeze out the lemon next time at the end. Also, I used calf heart, which worked well and basically is veal. No doubt would be delicious with lamb too. I didn't need a whole 1.5 hours of simmering to get the tenderness recommended. Finally, I doubled the broth amount b/c my husband is wild about sopping up soup with bread and I wanted to make sure there was ample liquid for that. This recipe go into our winter rotation, no doubt.
I made this night before last; since I couldn't find veal breasts, I used venison back strap, which is the least gamey cut of deer and is by itself delicious. In this stew it provided fabulous texture and certainly no overpowering taste. This dish itself is another one I will make again because it has so many simple and satisfying flavors and makes a terrific alternative to more conventional stews loaded with potatoes and carrots...and I do like potatoes and carrots. Great recipe, so thank you.
that is great to hear chef lew. I am a deer hunter but have alway avoided putting venison in this stew but now I have to give it a go. So glad you like it, thanks.
just made it
delish!!!!!
what do you recommend i serve it with
homemade sweet potato fries, egg noodles, israeli couscous or brown rice??
also - think the recipe is missing the step where you put the veal back in the pot...
THANKS
Love this truck stop stew! Made this today for dinner tonight - son's first night home from first semester of college (actually made another food52 recipe his first night home Thanksgiving weekend, too). Really nice balance of flavors. Love the lemon as it's there but not overwhelming. Even my non-meat loving daughter commented on how good the sauce is. Should probably add the thyme bundle in to the ingredient list, though. Luckily I had a little in the garden that hadn't frozen.
I am so gla everyone enjoyed it and glad you found some thyme. Fixed it and thanks, T
I purchased a breast of veal today and was planning to roast the whole breast using rosemary at 300 for about two hours covered. I then remove the meat from the bone slice it like I would brisket and allow it to sit in its juice overnight for a delicious next day meal, but I find your recipe too good to resist and may try yours instead but will need to use canola oil. I've never used grape seed oil. Maybe this is a good recipe to begin with. Anyway, thanks. Your dish is perfect for cold days like we've been having.
I am thinking I want to try your recipe it sounds really good
Grapeseed oil has a much higher smoking point, so it's really the only oil, in my opinion, to use in a situation like this. Plus, canola oil can leave a funny taste when used for browning (probably due to its lower smoking point, and tendency to turn bitter when too hot). But I'm just guessing this is why Mr. H calls for it. You should own some anyway. ;o)
AJ you are partially right, I used to use a lot of canola oil but I switched to grape seed because I was reading WinnieAbs blog and she was saying grape seed is healthier than canola. You already know I am the butter, lard, duck/ goose fat believer so you know to be as healthy as I can be I switched to grape seed. Of course me saying that is like a chain smoker who runs long distances.
Voting for french truck stops for the US, yes. I can just taste the sauce. Maybe venison or rabbit could be veal substitutes?
venison might be a little strong but rabbit would probably be great.
I've been thinking about this recipe as it reads so 'effing great. As you continue your 'speriments you might try veal short ribs in this---lots of unctuous collagen matter swimming around. And all the flavors work.
Uh, did you say "unctuous collagen"?!! Bring it on. Not sure where I can find veal short ribs, but obviously, the hunt would be well worth the effort, and part of the fun, as usual . . . any ideas where to source them in the SF Bay Area, pierino? My mouth is watering just considering this. ;o)
Thanks brother p.
Mine, too. I saw the photo and immediately thought, Blanquette with a twist, and then I could hardly wait to read the recipe. The headnote is pretty darn good, too. ;o)
I'm ok ethically with the veal but have a technical question about the veal breast. I buy it and love it because it's so cheap and delicious but I don't have any idea how to take it off the bone and chop it into one inch cubes. Can you help?
Are you gestating a book, do you think? Or is it holiday nostalgia season? Enjoying the prose. :)
I also enjoy the bone in breast but I am not sure you would get enough meat from it for this application. I bought a piece of boneless breast, which is a more expensive, but really you could use veal stew meat as well. Pretty sure I am just long winded.
Looking forward to trying this, it looks wonderful. I haven't really developed a taste for veal yet and am happy to see this great recipe with it!
thank you monkeymom
Hey, Tom, totally down with your father-in-law...Get those stockings up for your girls and Merry Christmas back at you! ps Don't forget to buy a fabulous gift for your absent wife - we feel like starting a fan club for her ;)
You are way behind on the thumbs up - and, yes, they still matter, if only to us.
I haven't eaten veal in 25 years, but I do eat mature beef. Your recipe ingredients challenge me. Hope you take this well, because I do consume red meat. Maybe I need to more carefully consider where all the animal protein comes from for my family. Married to a psychiatrist, Larry calls our beef-eating "denial", although he, Wisconsin Dairy Boy, is the one who asks for it and is a former hunter. Blah. Tom - as always, your recipes rock. Merry Christmas - X0 Liz
Liz, my father-in-law would not, and I mean would not, eat chicken. He grew up on a farm where they raised them and he hated it. On the other hand his brother loved chicken, it is his favorite meal. I don't take any offense to what people will or will not eat. It is such a personal choice and we all have to make them everyday. Merry Christmas to you too.
I like this recipe and I like veal. I think that most people don't understand that most veal is a byproduct of the milking industry. A cow must be lactating to produce milk. So she has to get pregnant and give birth. Veal is usually a male calf, because a female is valuable to raise and become a milker herself.
Many farmers have gone to turning their male calves out to pasture and giving them free choice food, meaning they eat grass and grain. For a long time I gave up veal solely for the fact it seemed to have lost its flavor. I have been using it more lately because it seems to have its flavor back.
I realize where veal comes from, I grew up and went to vet school in WI. When I've been to farms that raised veal (granted this was 15-20 years ago), the veal calves were kept in tiny and filthy enclosures. It really was disgusting. If I knew the source of the veal, and they were humanely raised I would have no issue with eating it.
I think that most farmers have gone to a humanely way of raising veal. I know of one that I have passed for 20 years that has changed dramatically . It was heartbreaking to see the old method, I agree.
I should probably look into it again. The idea never really even occurred to me. I'd guess if I could find humanely raised veal anywhere it'd be here!
I also didn't eat veal for a number of years due to the poor conditions in which the calves were kept. But every once in a while I can find some humanely raised veal which I will buy.
hardlikearmour I have seen the pens too and they are not appealing to me either. There are really two major veal packers, provimi and the name of the second escapes me right now, but I don't know their farm practices or requirements. There is lots of veal being locally sourced these and the animals are raised in a better fashion. Really though I can understand the desire not to eat veal if you have seen the veal fattening pens. One of those visual brain tattoos that stays there forever.
I'm one of those people who doesn't eat veal. I checked this recipe out anyway because thirschfeld tends to have interesting head notes. Now (of course) I want to eat this stew. Is there any other meat that would work?
I have made it with beef and while I don't like it as well it is still good.
actually, with chicken in this dish, it would be pretty close to a chicken in reisling, no?
I think I have it taken care of sorry. Thanks you
This sounds delicious and I think I know where you were going with this, but did you miss a step or two? I don't see where you add the stock, lemon and meat back in to the pan. Between 5 and 6? I'm curious how long you have it cook! I'd like to make this as soon as I can source some good veal.
Sorry about that. Should be good to go now and thanks for bringing it to my attention
look forward to trying this soon!
This and a hot toddy would so hit the spot tonight. Looks like a great recipe.
it was dinner last night and going to be lunch today, minus a hot toddy.
Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
This was phenomenal!. I used Creme Fraiche for extra tang; and served it with the lemon "shell" on each plate. The long braised lemon was deliciousas well. Then I added a few more capers at serving time. This recipe is a Keeper. I look forward to making it many times.