Veal In Red-Wine Sauce (Meurettes De Veau)
- Total Time
- About 2 hours
- Rating
- Notes
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Ingredients
Yield:6 to 8 servings
- 4pounds boneless shoulder of veal, cut into 1½-inch cubes
- Salt to taste, if desired
- Freshly ground pepper to taste
- ¼cup corn, peanut or vegetable oil
- 3carrots, trimmed and scraped, cut into ½-inch cubes, about 1¼ cups
- 1onion, about ½ pound, peeled and cut into ½-inch dice, about 1½ cups
- 1tablespoon garlic, peeled and finely minced
- ¼cup flour
- 4sprigs fresh thyme
- 10sprigs parsley
- 1bay leaf
- 3½cups (1 bottle) dry red wine
- 1teaspoon sugar
- 1tablespoon marc de bourgogne, Italian grappa or Calvados
- Croutons, optional (see recipe)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
491 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 45 grams protein; 928 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Sprinkle the veal with salt and pepper.
- Step 2
Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
- Step 3
Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.
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