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27 Sep 2011

piedmontese braised veal

piedmontese braised veal recipespiedmontese braised veal   ingredientspiedmontese braised veal  healthy recipesGoogle
Categories: General Recipes
Author: Admin

piedmontese braised veal


piedmontese braised veal
italian

1kg loin of veal
salt pepper
50g butter
300ml pint white wine
1carrot diced
1 celeriac root diced
1 small leek thinly sliced

Sauce
20g butter
25g flour
150ml pint milk
150 ml pint cream
25g grated Parmesan cheese
salt pepper grated nutmeg

Rub salt and pepper into the veal.
Melt the butter in a braising pan and brown the veal on all sides about 15 minutes.
Pour the wine over it and add the vegetables.
Cover and braise for 12 hours.
Take the joint out of the pan carve it and arrange on a hot dish.
Keep hot.
To make the sauce sieve the juices from the pan and measure off 150 ml bring to the boil in a small pan.
Melt the butter in another pan add the flour and cook gently for 2 minutes stirring. Add the hot meat juices and the milk.
Stir until the sauce is thick and smooth and simmer for 5 minutes.
Add the cream and Parmesan cheese and stir until the cheese has melted.
Season to taste with salt pepper and nutmeg.
Serve the meat with the sauce handed separately.

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piedmontese braised veal piedmontese braised veal 7 out of 10 based on 3 ratings. user reviews.


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