Meat Street · Recipes

Ragoût de Veau au Riz Jaune

About 3 lbs. veal stew meat cut into 1″ chunks. Serves four. In a stock pot, brown the pieces of veal on all sides in a little olive oil. Brown in stages so meat isn’t touching. Deglaze after each stage with a 1/3 cup chicken broth and pour into a bowl with veal. Reserve all meat and broth in the bowl. In the same pot, brown 1 chopped onion, and 2 sliced leeks in a little olive oil. Pour all the meat and broth back into the stock pot and sprinkle 1 tablespoon flour over it. Season with generous amount of cracked black pepper and garlic powder. Stir. Add 1/2 cup dry white wine. Stir on high heat and when starts to boil cover. Reduce to simmer immediately for 1/2 hour.

Add 20 small, peeled pearl onions. Cover. Simmer another 1/2 hour. Add 10-12 shiitake mushroom caps, cut into strips. Cover. Simmer another 15 minutes. Add 1 crushed, seeded, peeled tomato, 20+ kalamata olives, pitted and halved. Simmer uncovered another five minutes. Serve over yellow rice.

For the rice. Heat a little olive oil over medium high heat in a saucepan. Add 1 cup kazmati rice and stir to toast. Season with black pepper. Add 2 cups chicken broth. Season with 1 tsp. turmeric, 1/2 tsp. cayenne. Stir and bring to boil. Cover and lower to simmer for 15-20 minutes.


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