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Veal Ragout

Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot

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