CookEat Recipe
Larded Veal Braised with Marsala
A tied piece of veal threaded with seasoned pork fat, gently cooked with herbs, then browned and finished with a strained Marsala jus.
Method
Steps
Step 1
Gather the ingredients: 750 g boneless lean veal in one piece suitable for braising, within the source range of 700–800 g; 100 g firm, lightly cured pork fatback, cut into finger-thick batons; Salt and black pepper to taste; 2 sage leaves; 1 small sprig rosemary; 1/2 garlic clove; 1 teaspoon plain flour; About 15 g butter; About 150 ml prepared meat broth; About 30 ml Marsala wine; Water to come halfway up the meat, adjusted to the pan.
Step 2
Season the pork-fat batons and the veal with salt and pepper. Using a clean larding tool, insert the fat lengthwise into the meat, spacing it through the piece. Tie securely with food-safe cotton kitchen string to keep a compact shape. Keep the meat cold until cooking.
Step 3
Put the tied veal into a close-fitting heavy pan with the sage, rosemary and garlic. Add water to come about halfway up the meat, using less for a particularly tender, well-aged piece. Bring to a gentle simmer and cook slowly, turning occasionally, until the water has almost evaporated, roughly 60–90 minutes depending on the cut and pan. Watch closely toward the end so the meat does not scorch.
Step 4
As the water disappears, sprinkle with the teaspoon flour and turn the meat to brown lightly in the released fat. Add the butter, then the broth and Marsala. Cover partly and continue at a very gentle simmer until the meat is tender and cooked through to at least 74°C, about another 30–60 minutes. Add small amounts of water if needed to keep a little jus in the pan.
Step 5
Lift out the meat and remove every piece of string. Strain the jus through a fine sieve without pressing the herbs or other solids through it. Pour the hot strained jus over the veal and carve across the grain at the table.
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