Shoulder of Veal Stew
It's a simple stew with an interesting subtle flavour, de-glazed with brandy rather than wine. It's a recipe by Hugh Fearnley-Whittingstall. My kids loved it.
CLICK BELOW FOR RECIPE:
INGREDIENTS
1kg Shoulder of veal, in 1inch-ish chunks
1 tin plum tomatoes
2cloves garlic, finely chopped
3tbs brandy
2-3 anchovy fillets
100ml Double cream
100-200ml chicken/veal stock
1 bay leaf
1tbs tomato puree
1 big pinch sugar
1big pinch salt
Olive oil
Black Pepper
WHAT TO DO
1. Gently fry half the garlic in 1 tbs of olive oil for 1 minute. Don't let it brown. Add the tomatoes, a big pinch of salt,sugar and pepper & simmer for 15mins.
2. Meanwhile, brown the veal in batches in a few tbs olive oil. Deglaze the pan with a few big glugs of brandy.
3. Sieve the tomatoes into the veal & then add the puree, 75ml cream, then top up with the stock to nearly cover the meat
4. Fry the remaining garlic for a minute in another 1tbs olive oil, then add the anchovies & 2tbs cream. Stir until dissolved & slightly thicker, then mix in with the stew. Simmer for 45mins-1 hour.
5. Season with salt, pepper & lemon juice. Eat....
This is great with crusty bread or rice. We had it with roast spuds, green beans & carrots.
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