Barolo-Braised Veal

Name: Barolo-Braised Veal
Prep time: 11 h 15 min
Cook time: 11 h 15 min
Total time: 11 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 3 bay leaves; 237 milliliters veal or beef stock or low-sodium broth; 2 carrots, coarsely chopped; 3 ribs celery ribs, coarsely chopped; 2 Tbsps extra-virgin olive oil; 2 mediums onions, coarsely chopped; 2 kilograms boneless veal shoulder roast, tied; 8 servings Salt and freshly ground pepper; 1 liters 1/2 bottles Barolo

Need a gluten free, dairy free, and primal main course? Barolo-Braised Veal could be a tremendous recipe to try. This recipe serves 8. One serving contains 458 calories, 66g of protein, and 18g of fat. From preparation to the plate, this recipe takes around 11 hour and 15 minutes. 1 person found this recipe to be scrumptious and satisfying. If you have barolo, salt and pepper, beef stock, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Beef Braised in Barolo, Beef Braised in Barolo, and Brasato al Barolo (Beef Braised in Wine) are very similar to this recipe.

Instructions

In a bowl, combine the wine, celery, bay leaves, onions, carrots and cloves.

Ingredients you will need

Bay Leaves

Carrot

Celery

Clove

Onion

Wine

Equipment you will use

Bowl

Add the veal and marinate overnight in the refrigerator, turning a few times.

Ingredients you will need

Veal

The next day, remove the veal from the marinade and pat dry; reserve the marinade. Season the veal with salt and pepper.

Ingredients you will need

Salt And Pepper

Marinade

Veal

Heat the olive oil in a large enameled cast-iron casserole.

Ingredients you will need

Olive Oil

Add the veal and cook over moderately high heat until browned, about 4 minutes per side.

Ingredients you will need

Veal

Add the reserved marinade and the veal stock and bring to a boil. Reduce the heat to low and simmer the veal, skimming as necessary and turning the meat halfway through, until its tender and an instant-read thermometer inserted in the center registers 140, about 2 1/2 hours.

Ingredients you will need

Veal Stock

Marinade

Meat

Veal

Equipment you will use

Kitchen Thermometer

Transfer the veal to a carving board and cover loosely with foil. Strain the cooking liquid into a medium saucepan and boil until reduced to 2 cups, about 8 minutes. Season with salt and pepper. Discard the strings from the roast and carve it into 1/4-inch-thick slices.

Ingredients you will need

Salt And Pepper

Veal

Equipment you will use

Sauce Pan