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Veal Ragout

  Veal breast 4 Pound
  Onion 1 , chopped
  Carrot 1 , pared and sliced
  Celery stalk 1 , sliced
  Bay leaf 1
  Salt 2 Teaspoon
  Water 2 Cup (32 tbs)
For sauce
  Heavy cream 1 Cup (16 tbs)
  Egg 1 , lightly beaten

Trim all excess fat from veal.
Place veal and chopped vegetables in crock pot; add remaining ingredients except sauce, cream and egg.
Cover and cook on low setting for 7 to 9 hours.
Refrigerate cooked veal and broth in container.
Chill until fat rises to top and can easily be removed.
Remove meat from bones and cut into 1-inch cubes.
(There should be about 3 1/2 cups veal.) Remove 2 cups broth for sauce.
One to 3 hours before serving, prepare Sauce.
Combine Sauce and cubed veal in crock pot.
Cover and cook on high setting for 2 to 3 hours to allow flavors to blend.
Thirty minutes before serving, combine heavy cream and egg; stir into crock pot.
Serve with small onions and carrots simmered on top of range in 1/2 cup veal stock.

Recipe Summary

Side Dish
Crock Pot

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4763 Calories from Fat 3243

% Daily Value*

Total Fat 362 g556.7%

Saturated Fat 163.9 g819.7%

Trans Fat 0 g

Cholesterol 1828.7 mg609.6%

Sodium 5405.2 mg225.2%

Total Carbohydrates 28 g9.3%

Dietary Fiber 4.9 g19.8%

Sugars 10.1 g

Protein 331 g661.3%

Vitamin A 284.1% Vitamin C 28.1%

Calcium 38.8% Iron 64.5%

*Based on a 2000 Calorie diet

Veal Ragout Recipe