Veal And Tomato Ragoût With Potatoes Cinnamon And Cream Recipes

VEAL AND TOMATO RAGOûT WITH POTATOES, CINNAMON, AND CREAM

Steps:

• Place veal in medium bowl. Sprinkle flour over; toss to coat. Shake off excess. Sprinkle veal with salt and pepper. Melt butter with oil in heavy large pot over high heat. Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch. Transfer to bowl. Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes. Return veal to pot. Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil. Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally.
• Stir potatoes and cream into stew; season with salt and pepper. Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour. Discard cinnamon sticks and serve.

BEEF RAGOUT WITH SWEET POTATOES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine beef, half of the flour and 1/2 teaspoons salt. In a large ovenproof pot, melt one-third of butter over medium-high heat; brown beef in three batches, adding more of the butter as necessary; transfer to a bowl.
• Reduce heat to medium-low; add remaining butter to pot. Cook garlic, onions, celery, bay leaves, cumin, cinnamon and cayenne, stirring for about 3 minutes or until starting to soften. Stir in remaining flour.
• Stir in beef stock and cream; increase heat to high and bring to a boil scraping up bits stuck to pot. Stir in beef and accumulated juices.
• Cover and bake in preheated oven for 1 hour. Meanwhile, peel sweet potatoes; cut into 3/4 inch cubes. Stir into pot; cover and bake 30 minutes longer or until potatoes are almost tender. uncover and bake for 15 minutes or until beef is fork-tender and sauce is slightly thickened. Discard bay leaves. Stir in lemon juice and season to taste with salt. Serve sprinkled with coriander.
• NOTE: Stew can be cooled, covered and refrigerated for up to 2 days. Reheat over medium-low heat until piping hot. Stir in lemon juice and salt after reheating.

VEAL RAGOUT

Steps:

• Brown piece of veal in butter.
• Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
• Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
• Remove solids with a slotted spoon.
• Discard vegetables, herbs, and seasonings.
• Slice the veal into small bite size pieces.
• Make sauce- melt butter, add flour and stir constantly for a few minutes.
• Gradually add broth.
• Add meatballs and veal pieces back to the sauce.
• Add lemon, stir.
• Add cream, stir.
• Serve over rice, pasta or mashed potatoes.

VEAL, CARROT AND CHESTNUT RAGOûT

Steps:

• Preheat oven to 400°F. Using small sharp knife, cut an X in each chestnut. Place in roasting pan. Bake until tender and shells loosen, about 35 minutes. Cool slightly. Remove hard shell and papery brown skin from each nut. Set nuts aside.
• Pat veal pieces dry with paper towels. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes. Using slotted spoon, transfer veal to large bowl.
• Heat 2 tablespoons oil in same pot. Add onion, garlic and bay leaf. Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes. Stir in broth and wine. Add veal and any accumulated juices from bowl. Bring to boil. Reduce heat. Cover; simmer 45 minutes, stirring occasionally.
• Add carrots to stew. Cover and cook until carrots are almost tender, about 25 minutes. Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer. Stir in nuts and sage. Simmer until nuts are heated through, about 3 minutes. Discard bay leaf. Transfer ragout to bowl.

VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES

Steps:

• In a heavy pot with a lid, heat oil over high heat. Sprinkle meat with salt and pepper and lightly brown on all sides, working in batches if necessary to avoid crowding pan. Remove meat as it is browned. To empty pot, add onion and cook, stirring, until soft and golden. Add spices and cook, stirring, a few seconds, then stir in tomato paste. Pour in 1 cup water and bring to a simmer, scraping up browned bits from bottom of pan.
• Nestle meat into liquid, cover and cook at a bare simmer for at least 2 hours, turning meat every 20 minutes or so, until very soft and tender. Liquid will thicken to a sauce, but if it becomes too thick, add more water a little at a time.
• When meat has cooked for 2 hours, peel potatoes and cut in half first lengthwise and then crosswise into 1/2-inch- thick half-moons. Heat 2 inches oil in another pot to about 375 degrees. Working in batches if necessary to avoid crowding pan, fry potatoes until just golden and cooked through but not soft, about 5 minutes. Drain.
• When sauce is thick and meat is falling apart, stew is done; this may take up to 3 hours. If needed, break meat up with a wooden spoon. Stir in potatoes and mix gently but thoroughly, so that potatoes absorb sauce. Serve hot.

VEAL RAGU WITH POTATO GNOCCHI

Steps:

• Make the gnocchi: Preheat oven to 375 degrees. Spread 2 cups salt on a rimmed baking sheet. Place potatoes on top of salt, and bake until tender, about 1 hour. Let cool slightly, then peel. Press potatoes through a ricer onto a clean baking sheet, and spread loosely. Let cool.
• Turn potatoes onto a surface, shape into a mound, and form a well in the center. Pour egg into well, add remaining 2 teaspoons salt, and mix with a fork. Add flour gradually, kneading by hand until just combined.
• On a lightly floured work surface, divide dough into 10 pieces. Roll each into a 1/2-inch-thick rope. Cut ropes into 1/2-inch pieces. Press each piece to make a depression in the center, or press gently against tines of a fork. Arrange on a lightly floured baking sheet in a single layer. Cover with plastic, and freeze for at least 1 hour (or up to 3 months).
• Make the ragu: Reduce oven temperature to 300 degrees. Heat oil in a large Dutch oven over medium-high heat. Season veal generously with salt and pepper. Working in batches, cook until golden brown, 4 to 5 minutes per side. Transfer to a plate. Reduce heat to medium. Add onion and garlic, and cook until softened, about 4 minutes. Stir in tomato paste, and cook for 2 minutes. Add carrots and celery, and cook for 4 minutes. Stir in wine, bring to a boil, and cook for 1 minute.
• Add browned veal, tomatoes, stock, bay leaf, and thyme. Bring to a simmer, cover, and transfer to oven. Cook until veal is very tender, 2 1/2 to 3 hours. Using a slotted spoon, transfer veal to a dish, reserving liquid. Skim fat from liquid. Discard bay leaf and thyme. Remove meat from bones, shredding into bite-size pieces. Return to pot. Season with salt and pepper.
• Bring a large pot of salted water to a boil. Cook a few gnocchi at a time, stirring gently. Cook just until they float, 3 to 4 minutes. Transfer gnocchi to a colander to drain. Divide gnocchi among bowls, toss with ragu, and sprinkle with Parmesan.