Fricassee of Veal with Sorrel, a recipe from the Worldwide Gourmet

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Fricassee of Veal with Sorrel Recipe

Recipe

Total time: more than 2 hours

Preparation time: 15 minutes
Cooking time: A little under 3 hours

Difficulty: Easy

Ingredients

Ingredients for 4 servings

- 1 veal eye of round, 3 to 4 cm (1 1/2'') thick

- Smoked bacon, cut into small pieces

- 2 carrots, sliced into rounds

- 2 onions, thinly sliced

- 1/2 calf's foot

- White or red wine, as desired

- 500 ml (2 cups) veal stock, made with the bones

- 2 tbsp. butter

- 1 tbsp. tomato paste

- Salt, pepper, bouquet garni, parsley

- Oil

- Sorrel chiffonade (thinly sliced)

Method

Marinate the bacon pieces for 30 minutes in oil with salt, pepper and parsley;
make small incisions in the meat and insert the bacon;
sauté the carrots and onions in butter until they color;
blanch the calf's foot in boiling water for a few minutes;
place the carrots and onion in an ovenproof Dutch oven; place the veal on top; add the calf's foot, bouquet garni, salt and pepper; add enough wine to cover the meat;
place the pot on the heat and bring to a boil; transfer to a preheated 220° C (425° F) oven and cook uncovered for 1 hour;
remove from the oven; add the tomato paste combined with the stock; return to the heat and bring to a boil; return to the oven and cook 90 minutes longer;
remove from the oven; drain the meat and place it on a plate;
strain the cooking liquid and pour into a sauce boat;
ladle a little sauce over the meat and return it to the oven for a few seconds to glaze it;
surround with the sorrel and serve hot.

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