Veal Forcemeat

Recipe Ingredients

3/4 lb	340g / 11oz	Veal stew meat - diced 1" cubes
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped carrots
1/2 cup	55g / 1.9oz	Chopped celery
2		Garlic cloves - crushed
1/2 cup	31g / 1.1oz	Chopped tomatoes
1 teaspoon	5ml	Green peppercorns
4 cups	948ml	Veal stock

Recipe Instructions

In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender.

Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.

This recipe yields about 2 cups.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D71) - from the TV FOOD - NETWORK

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