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olive oil veal shoulder onions carrot celery garlic bacon balsamic vinegar tomato button mushrooms tomatoes red wine beef stock chives GARLIC MASH potatoes milk clove garlic butter
Viewed: 28 - Published at: 2 years agoIngredients
- 1/4 cup olive oil
- 2 lbs veal shoulder, diced
- 10 None pickling onions (14 oz), halved
- 1 medium carrot, peeled and finely chopped
- 1 stick celery, trimmed and finely chopped
- 2 cloves garlic, finely chopped
- 4 slices bacon, coarsely chopped
- 1/4 cup balsamic vinegar
- 2 tbsp tomato paste
- 7 oz button mushrooms, quartered
- 1 can (14 oz) diced tomatoes
- 1 cup dry red wine
- 1 cup beef stock
- 2 tbsp chopped coarsely fresh chives
- None None FOR THE CREAMY GARLIC MASH
- 2 lbs potatoes, peeled and coarsely chopped
- 3 cups milk
- 1 clove garlic
- 3 tbsp butter, softened
Method
- Preheat the oven to 325°F.
- Heat 2 tbsp of the oil in a Dutch oven on medium heat. Cook the veal, in batches, for about 2-3 mins, or until browned. Remove from the pan.
- Heat the remaining oil in the same pan. Cook the onion, carrot, celery, garlic and bacon, stirring, for about 2-3 mins, or until the vegetables are just soft. Add the vinegar and tomato paste and cook, stirring, for 2 mins.
- Add the mushrooms, tomatoes, wine and stock and bring to a boil. Boil, uncovered, for about 5 mins. Return the veal to the pan. Cover and bake for about 1 1/2 hours, or until the veal is tender. Stir in the chives and season.
- Meanwhile, for the creamy garlic mash, place the potato, milk and garlic in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, partially covered, for about 15 mins or until the potato is soft. Discard the garlic. Strain the potato over a medium heatproof bowl. Reserve 2/3 cup of the milk. Mash the potato with the reserved milk and butter in a large bowl for about 3 mins, or until smooth.
- Serve the veal with mash.
