Try this Shoulder of Veal Braised in White Wine, Sage and Garlic recipe, or contribute your own.
Suggest a better descriptionThis series was inspired by a current plenitude of cheap veal down under. The column advised buying the small carcasses that were selling for $2.50 to $3.00 (Oz dollars...) as a way to save money. Raw Materials would like to be able to tell you the prove- nance of this recipe but, since we have been cooking it for more years than we care to remember and. in any case. modified it way back when, to get rid of the fat, its origins are lost in the mists of time. Given the ingredients, it probably originated in Italy or France. Dont worry about the amount of garlic. The long slow cooking tames it completely. Into a saucepan or pot large enough to take the veal should- er (if necessary, cut into the joint between the shoulder blade and foreleg so that it bends more), put 2 or 3 stems of fresh sage or about 2 teaspoons of dried, about 10 peeled cloves of garlic, halved if they are large, and about 2 cups of dry white wine. Put in the shoulder of veal, cover the pot and simmer very slowly for 2-2.5 hours. If you wish, you can add thick slices of potato about three quarters of an hour before the end of cooking. Remove the veal, potatoes and garlic cloves to a hot serving dish and carve the veal into thick slices. Remove and discard the sage from the cooking liquid, taste it and correct the seasoning, then boil the liquid fiercely for a couple of minutes to reduce it. Pour over the veal and potatoes and serve. This liquid will set to a clear, flavourful aspic, so if you have any veal left over (unlikely), refrigerate the liquid till it is just beginning to gel, then spoon several layers of it over the veal. This leaves you with a delicious cold dish for the next day. Serves 3 or 4. From the Sydney Morning Herald, 10/27/92. Courtesy Mark Herron. Posted by Stephen Ceideberg; November 17 1992. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 3 | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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