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Braised Veal Fermière
A browned veal round braised with wine and finished sauces, served with carrots, peas and its reduced gravy.
Method
Steps
Step 1
Preheat a conventional oven to 325°F. Have the finished white veal stock and tomato sauce ready. Measure one and a half gills finished demi-glace, then loosen this portion with a little hot unsalted ready-to-use veal broth. If refrigerated or thawed, bring the loosened portion to a rolling boil while stirring and check at least 165°F.
Step 2
Heat the three tablespoons rendered pork lard in an oven-safe saucepan. Brown the three-pound raw veal round for about five minutes on each side, until golden. Lift the veal onto a plate. Stir the three tablespoons flour into the pan, then pour in one gill claret, half a pint finished white veal stock, one and a half gills finished tomato sauce and the prepared demi-glace portion. Return the veal; add the teaspoon salt and half teaspoon white pepper.
Step 3
When the liquid boils, add the two carrots cut into half-inch squares. Tie the two celery branches, two leeks, three parsley branches, two cloves and bay sprig in a food-safe bundle; add this and the peeled garlic clove. Cover and transfer to the oven. Braise for about one hour, continuing until the veal is fork-tender and its centre reaches at least 71°C, away from any bone.
Step 4
Remove the veal to a hot dish. Remove the herb bundle and garlic. Arrange the cooked carrots on one side and the hot peas from the half-pint can on the other. Reduce the actual pan gravy by half on the stove, skim its fat, strain it over the veal and serve promptly.
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