How to Cook Meat by Christopher Schlesinger; John Willoughby

Author:Christopher Schlesinger; John Willoughby
Language: eng
Format: mobi
Tags: Cooking (Meat), Outdoor, Methods, Cooking, Regional & Ethnic, Specific Ingredients, Barbecue & Grilling, International, General, Meat
ISBN: 9780060507718
Publisher: HarperCollins
Published: 2000-10-01T10:00:00+00:00

4. When the stew is almost done, cook the capers: In a medium sauté pan, melt the butter over medium heat. Add the capers and cook, stirring occasionally, until crisp, 4 to 5 minutes.

5. Place a generous helping of the stew in each bowl and sprinkle with the parsley. Top with the capers, drizzle with any leftover butter from the caper pan, and serve.

THE CUT

See White Veal Stew for information on veal stew meat.

Spring Veal and Vegetable Stew with Bacon and Chervil

SERVES 6

This stew features some of the same root vegetables that you see in heartier dishes—carrots, onions, and turnips—but because veal has such light flavor for a red meat, the result is lighter than you might think. For a fresh spring flavor, we add some peas, then finish up the dish by sprinkling a crunchy, flavorful combination of bread crumbs, crumbled bacon, and chervil over the top for some flavor contrast. Chervil is a very nice, mild spring herb; since it is in the parsley family, though, you can always substitute parsley.

6 slices bacon, diced small

2 pounds veal stew meat, trimmed and cut into 1-inch cubes

Kosher salt and freshly cracked black pepper to taste

All-purpose flour for dredging

12 small pearl onions, peeled

2 carrots, peeled and diced small

1 small turnip, peeled and diced small (about 1 cup)

1 cup dry white wine

1 cup veal or chicken stock (or see Stock Options, chapter 1)

1 cup fresh peas, blanched in boiling water for 30 seconds and drained

¼ cup roughly chopped fresh chervil (or substitute parsley)

¼ cup fresh bread crumbs, toasted

1. In a 5-inch-deep Dutch oven or other heavy pot with a lid, cook the bacon over medium-high heat until crisp, 6 to 8 minutes. Remove and drain on paper towels.

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