Red Wine-Braised Veal (Brasato Vitello)
When braised with wine and spices reminiscent of Christmas-time, veal shoulder tenderizes and soaks up the aromatic liquid.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Butcher's twine
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Plate
- Serving platter
Ingredients
- 1 (2 1/4-lb.) piece boneless veal shoulder, tied with twine
- Kosher salt
- freshly ground black pepper
- 4 oz. lardo or fatback, minced
- 4 tbsp. unsalted butter
- 1 (750-ml.) bottle of red wine
- 4 carrots
- 4 ribs celery
- 3 medium onions
- 1 clove garlic, crushed
- 4 1⁄2 cups beef stock
- 10 whole cloves
- 1 (3-inch) stick cinnamon
- 1 bay leaf
- 1 sprig rosemary
- 3 small potatoes, cut into 1/2" pieces
- 1⁄4 cup light rum
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