Shoulder Of Veal Braised In White Wine, Sage And Garlic Recipe - Cooking Index
Shoulder Of Veal Braised In White Wine, Sage And Garlic Recipe - Cooking Index
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This 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. Don't 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.
From the Sydney Morning Herald, 10/27/92. Courtesy Mark Herron.
Source:
Cooking Light, May 1994, page 144
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