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Posts Tagged ‘Rose veal’

Corsican Veal and Olive Stew

We were lucky enough to find some rose veal from Broughgammon Farm in County Antrim. These guys do online delivery but we were able to pick some up from the McNally Family Farm in North Dublin. They also do fabulous goat and free range pork. This veal stew by the Hairy Bikers has fab flavours and the herbs, fresh tomatoes and white wine make it relatively light so perfect for this time of year with extra sunshine and warmth.

Wine Suggestion: from the Tuscan coast is a rising star, Biserno, who at the top end are making some stunning and expensive wines. However to kick off their range their Insolglio del Cinghiale which is a blend of 1/3 Syrah with Cabenet Franc, Merlot & Petit Verdot making up the remainder is a true gem. All the quality of the top wines with the refined Cab Franc shining bright but also with quite an open and expressive Syrah as the core.

Corsican veal & olive stew – serves 4-6

  • 1kg rose veal shoulder, cut in 4cm chunks (we bought two packs of diced rose veal, the cut was leaner than shoulder but it worked perfect)
  • 1 tbsp plain flour
  • 3 tbsp olive oil
  • 100g pancetta or streaky bacon lardons
  • 2 onions, finely chopped
  • 2 celery sticks, finely chopped
  • 3 carrots, thinly sliced
  • 4 garlic cloves, finely chopped
  • 500ml white wine
  • 100ml chicken stock
  • 1 piece of lemon zest
  • 2 bay leaves
  • a large sprig of thyme
  • 2 sprigs of rosemary
  • 200g fresh tomatoes, peeled and finely chopped
  • 50g green olives

Dry the veal with kitchen paper, then toss in the flour and plenty of seasoning.

Heat 1 tbsp of the oil in a large frying pan, then fry the veal in batches until well browned on all sides. Add another tbsp of oil between batches. Set the browned veal aside.

Heat another tbsp of oil in a large flameproof casserole. Add the pancetta/bacon and fry over a medium high heat until browned and crispy. Add the onions, celery and carrots, then reduce the heat a bit. Fry these gently for about 10 minutes or until starting to soften and colouring slightly.

Add the garlic and continue to cook for another couple of minutes, then add the veal. Deglaze the frying pan with some of the wine, then pour this over the veal. Add the rest of the wine, the chicken stock, lemon zest, herbs and plenty of salt and pepper. Bring to the boil, then reduce the heat, cover with a lid and simmer for 45 minutes.

Add the tomatoes and olives and cook the stew for another 30 minutes, uncovered to reduce the sauce if needed. We served with new potatoes.

(Original recipe from The Hairby Bikers’ Mediterranean Adventure by Si King & Dave Myers, Seven Dials, 2017.)

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