delicious veal



Veal stew meat is small cubed pieces from the neck and shoulder area of the fore quarter.

Season veal with kosher salt and coarse pepper and sear in hot oil. Remove meat from pan and add small-cut mire poix and finely chopped garlic. After this is thoroughly sweated, add a little tomato paste and mix well with mire poix. Return veal to pot and cover meat completely with browned veal stock.

Cover tightly and simmer until fork tender. Adjust seasoning with salt and pepper. Use a small cornstarch slurry (minimal amount of cold water with corn starch mixed togetherand dissolved separately from the pot and then slowly stirred in) to thicken liquid.



Professional Veal Stew Meat Recipe

Spezzatino di Vitello con Finferli (Braised Veal with Chanterelles and Sage)

By Sabrina Tinsley, Chef/Owner from Osteria La Spiga in Seattle, Washington

2 yellow onions, sliced
10 lbs grain-fed veal stew meat, cut into 1" pieces
3 lbs Chanterelles, cleaned and sliced
1 qt veal stock
20 sage leaves
Flour for dusting
Olive oil
1 cup sour cream (or other desired qty)

- salt veal, dust lightly with flour shaking off all excess, then brown in small batches in hot olive oil, remove from pan
and set aside
- in the same pot, add onions and saute for several minutes before reducing the heat, cook until tender adding water
(or stock) if necessary for additional moisture
- add sage leaves and saute for about a minute before adding the chanterelles, saute for 5-10 minutes
- return the veal to the pot, salt and pepper, when the veal is heated through, add heated veal stock, bring to a boil,
stir scraping up any browned bits from the bottom of the pan
- reduce heat to simmer, cover and cook until the meat is fork tender, approximately 1.5 hours, add more broth or
water if it becomes too dense
- remove pot from the heat, stir in desired quantity of sour cream, salt and pepper to taste

Serve with mashed potatoes and "piselli al prosciutto" (peas sauteed with onions and prosciutto then finished off
with a touch of cream)