Veal Baked in Red Wine

  • Active Time 30m
  • Total Time 2h 30m

Serves 6

Bartolomeo Platina, a cookery writer from the fifteenth century, often recommended the use of wine in cooking, "the better to dilute and digest what we have eaten." The best cut of the meat for this roast is the piece closest to the tail, which is known as arrosto di codino (literally, "pigtail roast"). The veins of fat running through it give it a softer texture than meat from other parts of the animal. When the meat is almost cooked it is given a flavor boost by the addition of vegetables, and these with their juices make it even more tender.

ingredients

  • 1 3/4 pounds roasting veal
  • 1/4 cup butter
  • 3 tablespoons extra virgin olive oil
  • 2 leeks, trimmed, washed well and chopped
  • 2 onions, chopped
  • 2 carrots, scraped and chopped
  • 1 celery stalk, chopped
  • 4 potatoes, chopped
  • 1 handful mixed frresh herbs: thyme, parsley and a bay leaf
  • Salt and freshly ground pepper
  • 2 cups dry red wine
  • 1 tablespoon all-purpose flour
  • 1 cup clear beef or veal stock
  • 2 tablespoons tomato puree

directions

Tie the meat securely with fine string so it will keep its shape during cooking. In a large casserole, heat the butter with the oil. Add the roast and brown gently for about 20 minutes, turning occasionally. Add the vegetables and the bunch of herbs. Season with salt and pepper. Pour on the red wine and simmer for about 1 1/2 hours.

In a bowl, stir the flour into the stock, a little at a time so no lumps form. Stir in the tomato puree. Pour the mixture into the casserole with the meat and blend thoroughly into the cooking liquid. Stir the sauce carefully as it thickens for about 30 minutes. Turn off the heat. Take out the meat and remove the string. Slice the veal and arrange it on a heated serving plate. Surround it with the vegetables, spoon the hot sauce over both meat and vegetables and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 1250

nutrition information per serving

561 calories; 25g total fat; 136mg cholesterol; 513mg sodium; 42g carbohydrates; 4g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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