Veal With Green Peas - (Ternera Con Guisantes)

Recipe Ingredients

3 lbs	1362g / 48oz	Veal roast
1		Carrot - sliced
2		Tomatoes (small)
		(or 1 teaspoon tomato puree)
1		Garlic - unpeeled
1/4 cup	59ml	Cognac
3/4 cup	177ml	Dry white wine
1 cup	237ml	Meat stock or beef bouillon
1 lb	454g / 16oz	Green peas
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Butter - rounded tbsp
1 tablespoon	15ml	Flour - rounded tbsp
1 section		Fresh thyme
		(or 1/3 teaspoon dried thyme)
1		Bay leaf
1/2		Cinnamon
		(or 1/8 teaspoon powdered cinnamon)
6		Black pepper grains
		Salt - to taste

Recipe Instructions

Heat olive oil in a casserole. When oil is hot, put in thyme, bay leaf, garlic, cinnamon, pepper grains, carrot, and tomatoes (if you use puree, add it later with the wine). Brown meat well on all sides with the herbs and vegetables over a moderate flame. When meat is brown, add cognac, wine, and bouillon or stock. Salt to taste and simmer over low fire, covered, for about 2 hours or until meat is very tender. Turn meat from time to time while cooking. Add water in small amounts if sauce becomes scarce or dry. Before meat is done, boil peas in a small amount of water until just tender; drain and set aside.

When meat is tender, remove it and strain sauce. Melt butter, stir in flour, dilute with a little of the sauce and add to body of sauce to thicken it. Cook over low fire, stirring frequently until it thickens.

Remove string from roast if it was tied, cut in slices, and reheat it in sauce with the cooked peas. Serve meat on platter with peas and sauce over it.

Source:
Barbara Norman

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