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Veal in Cider

Source of Recipe

Cook Now, Serve Later


List of Ingredients

2 tablespoons oil
1 tablespoon butter
2 pounds boneless veal shoulder, cut 1 1/2 " cubes
12 shallots, peeled and separated into cloves
or 20 green onions
12 small white onions, peeled
1 cup + 2 tbl. hard cider
or 1 cup fresh cider + 2 tbl. sherry
1 bay leaf
1/2 teaspoon dried thyme, crumbled
2 sprigs parsley
3 medium cucumbers, peel, quarter, seed and -- slice 3/4" thick
6 ounces snow peas trimmed
1 teaspoon salt
1/4 teaspoon black pepper


Recipe

Heat the oil and butter in large casserole over moderately high heat until very hot (about 1 minute). Add the veal and brown on all sides, 7-10 minutes. Transfer to platter lined with paper towels. Add shallots and onions to casserole and saute, stirring, for 2 minutes.

Pour off any remaining fat from the casserole. Add 1 cup of cider and cook over moderate heat, deglazing the pan for 1 minute. Add the veal, bay leaf, thyme and parsley, then bring to a boil. Reduce heat to medium low. Lay a buttered round of wax paper over casserole, then cover, and simmer gently until meat is tender, about 1 1/4 to 1 1/2 hours. Remove the buttered paper.

Can at this point freeze for up to 3 months, or refrigerate up to 2 days. When ready to serve, lay cucumbers and snow peas on top of veal, cover and cook over medium heat for 4 minutes or until veggies are just cooked tender crisp. With slotted spoon, transfer meat and veggies to heated platter. Skim fat from sauce and discard parsley and bay leaf. Add rest of cider, and boil uncovered over medium high until sauce is reduced to 3/4 of a cup. Stir in salt and pepper, then strain sauce over meat and veggies. Serves 6.