jmcquown wrote:

> Kswck wrote:
>
>>A friend loves veal but won't eat anything w/mushrooms in it.
>>
>>
>>Thank you in advance.
>
>
> Must it be stew? I find it difficult to waste good veal in a stew when beef
> or mutton will do.

One of the problems with today's veal is that it is fast losing its
flavor. As a result, many of the best recipes, be they stew or shoulder
roasts, are often done via slow cooking, with herbs and wine. Perhaps as
a result, veal is often available, in the form of shoulder roasts, at a
very cheap price.

When one buys "veal picatta" cut veal, it is very expensive, as are the
chops.

Here is an absolutely phenomenal veal recipe. The hardest part may come
in finding Banyuls, a port like wine from the extreme south of France
(Banyuls sur Mer). And the cut of veal used, is often very cheap. You
can also use with bone in. While it does include cepes (porcini), they
can easily be left out.

* Exported from MasterCook *

Rôti de Veau aux Cèpes et Banyuls

Recipe By : published in Saveur in November 2000
Serving Size : 4 Preparation Time :0:00
Categories : Dinner French
Main Dish Meats
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 oz. dried cèpes (porcini)
2 tbsp. peanut -- sunflower, or
vegetable oil
1 2 lb. boneless shoulder veal roast -- tied by butcher
Salt and freshly ground black pepper
1 large yellow onion -- peeled and coarsely
chopped
1 clove garlic -- peeled and finely
chopped
1 bunch parsley -- leaves chopped
2 large sprigs fresh thyme
2 bay leaves
1 cup sweet banyuls or ruby port

1. Put mushrooms in a medium bowl, add 3 cups warm water, cover,
and set aside until mushrooms are hydrated and soft, about 30 minutes.
Remove mushrooms from liquid, and transfer to a cutting board. Strain
liquid through a coffee filter, and set aside. Coarsely chop mushrooms,
and set aside.

2. Meanwhile, heat oil in a large, heavy ovenproof pot with a tight-fitting
lid over medium-high heat. Season veal generously with salt and pepper,
add to pot, and brown on all sides, about 5 minutes. Transfer meat to a
platter, and set aside.

.. Add onions to pot, and cook, stirring and scraping any browned bits
stuck to bottom of pot with a wooden spoon, until lightly browned, about
3 minutes. Add reserved mushrooms and garlic, and cook about 1
minute. Add parsley, thyme, bay leaves, banyuls, and 1 cup of the
reserved mushroom liquid, again scraping any browned bits stuck to
bottom of pot with a wooden spoon.

4. Return meat and any accumulated juices to pot, cover, reduce heat to
low, and braise until meat is tender when pierced with a fork, about 2
1/2 hours. Transfer meat to a cutting board, remove strings, and carve
into thick slices. Serve with mushrooms and braising juices spooned
over meat.
- - - - - - - - - - - - - - - - - -

NOTES : Roast veal with Cepes and Banyuls.
At Cal Pai, Françoise Massot makes this dish with whatever wild
mushrooms she has gathered, using fresh ones in season.



--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener