Moldavian Veal And Quince Stew Tacana De Vitsel Recipes

MOROCCAN LAMB AND QUINCE STEW

Steps:

• Make marinade:
• Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
• Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day. In a large sieve set over a bowl drain lamb, reserving marinade.
• Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened. With a slotted spoon transfer onion mixture to a large bowl.
• Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture. Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
• Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips. Diagonally cut celery ribs into 1/2-inch-thick slices.
• Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes. Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes. Season stew with salt and pepper. (Stew may be made 1 day ahead and cooled completely before being chilled, covered.)
• Serve stew with couscous.

MOLDAVIAN VEAL AND QUINCE STEW (TACANA DE VITSEL)

Steps:

• Melt 4 tablespoons of the butter in a large heavy casserole over medium heat. Dust the veal pieces with flour and brown a few at a time in the butter. With a slotted spoon, remove the veal to a plate.
• Melt 2 more tablespoons of the butter in the casserole. Add the onions and sauté, stirring occasionally, until colored, about 12 minutes.
• Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon. Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper. Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.
• Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the quinces and raisins and sauté, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.
• Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired. Simmer for 45 minutes more.
• Remove the cinnamon stick and serve, sprinkled with parsley. Serves 6.