CookEat Recipe
Veal en Daube
Veal rump braised with claret, demi-glace, root vegetables and herbs.
Method
Steps
Step 1
Heat a conventional oven to 325°F. Leave a little fat on the three-pound veal rump piece. Heat the tablespoon of lard in a large ovenproof saucepan and brown the veal all over for about fifteen minutes, turning occasionally. Lift it onto a plate.
Step 2
Measure one gill of finished demi-glace before loosening this portion with a little hot unsalted white veal stock, following its preparation. Stir the two tablespoons of flour into the same pan. Add the half pint of water, the gill of claret, the prepared demi-glace portion and tablespoon of brandy. Add the salt, ground white pepper and grated nutmeg.
Step 3
Cut the two carrots and two turnips into quarters. Add them with the six small onions and six peeled whole potatoes. Mix gently, then return the veal to the pan. Cover and boil for five minutes.
Step 4
Transfer the covered pan to the oven for about one hour and fifteen minutes, basting frequently and keeping the liquid at a gentle simmer. Continue as needed until the veal is fork-tender, reaches at least 71°C in its thickest part, and the vegetables are tender.
Step 5
Finely chop the parsley and chervil together. Add them to the pan and mix gently without crushing the vegetables. Transfer the veal to a large hot dish, skim excess fat from the sauce and pour the vegetables and sauce over the meat. Serve promptly.
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