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Ingredients
| unsalted butter: 3 Tbl |
| canola oil - for salads, woks and light frying: 1 Tbl |
| veal: 3 lbs |
| salt: 1 dash |
| white wine: 1 cup |
| spinach: 5 cups |
| sorrel (whole leaves): 5 cups |
| romaine lettuce heads: 1 |
| watercress: 1 sprig |
| leeks: 1 whole leek |
| parsley: 1/4 cup |
| dried tarragon (ground): 1/4 cup |
| chives (chopped): 1/4 cup |
| creme fraiche: 2 oz |
Veal Stew with Spring Greens
Credit: www.foodandwine.com
User rating:
-
Prep Time
30 min -
Cook Time
135 min -
Servings
6 serving(s)
Tags
- Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
- Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.