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Preparation time
30 minutes
Total time:
3 hours 30 minutes
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Ingredients
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30 mL (2 tbsp.) olive oil
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1 veal cross-rib roast (about 1.5 kg / 3 1/4 lb.)
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1 yellow onion, cut into large chunks
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2 carrots, cut into large chunks
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2 stalks of celery, cut into large chunks
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To taste, salt and pepper
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30 mL (2 tbsp.) tomato paste
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30 mL (2 tbsp.) all purpose flour
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500 mL (2 cups) red wine
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500 mL (2 cups) veal stock
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5 garlic cloves, unpeeled
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4 sprigs of rosemary
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2 fresh bay of leaves
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1 rutabaga, cut into large chunks
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1 Savoy cabbage, cut into 8 chunks
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Directions
- Preheat oven to 160˚C (325˚F).
- Heat oil in a braiser and brown the veal cross-rib roast on all sides. Set aside.
- Add the onion, carrots, and celery to the same braiser. Sauté vegetables for a few minutes and season with salt and pepper.
- Add tomato paste and then the flour. Stir about 2 minutes and avoid burning the mixture.
- Deglaze with red wine and reduce for about 5 minutes.
- Add the veal stock and simmer 5 more minutes.
- Add the whole garlic cloves, rosemary, and bay leaves, and then simmer 3 to 5 minutes.
- Return veal to braiser and place in oven for about 2 hours or until meat shreds easily.
- Add the rutabaga for the last 30 minutes of cooking and the chunks of cabbage for the final 15 minutes.
- When cooked, remove all the vegetables and strain the sauce.
- Serve veal and vegetables topped with sauce. Simply delicious!
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