Savory Veal Stew
|Veal stew||3 Pound, cubed|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Caraway seed||1 Teaspoon, lightly crushed|
|Fennel seed||1 Teaspoon, lightly crushed|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Beef stock||1 Cup (16 tbs)|
|Cabbage head||1 Small, cut into 8 wedges|
|Leeks||3 , cut in 3 inch pieces|
|Cold water||2 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Mock creme fraiche||1⁄2 Cup (8 tbs) (If Desired)|
Place veal in a 6 quart dutch oven; sprinkle with 1 1/2 tea spoons salt and 1/2 teaspoon pepper.
Mix garlic, caraway, fennel, bay leaves, wine, and stock.
Pour over veal.
Simmer covered over low heat 2 hours.
Add cabbage and leeks to dutch oven; sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Simmer covered until vegetables and veal are just tender (about 15 minutes).
Remove veal and vegetables to a shallow serving dish; keep warm.
Skim fat from cooking liquid in dutch oven.
Discard bay leaves.
Mix arrowroot with a little cold water.
Stir into cooking liquid; simmer until thickened (about 3 minutes).
Stir in mushrooms and mock creme fraiche; simmer 1 minute.
Pour thickened mixture over veal and vegetables.
Sprinkle with parsley.