Veal Stew With Tomato Allspice And Fried Potatoes Sofrito Batatas Recipes

VEAL STEW WITH POTATOES

Steps:

• To prepare veal stew with potatoes start by washing and peeling the carrot, onion and celery, then chop them for soffritto (1-2). Take the veal meat, remove any connective tissue, i.e. the white translucent parts that could make the meat hard after cooking and cut it first into slices and then into pieces 3 .
• Take a large saucepan with high sides, heat the olive oil 4 , add the chopped mixture for soffritto 5 , season for 5 minutes over moderate heat, then add the veal chunks,
• season with salt 7 and pepper 8 to taste and brown the meat for 4-5 minutes. Now sprinkle with the previously sifted flour 9 , mixing it well in the cooking liquid to avoid lumps.
• Once the flour has been absorbed, add the white wine to the stew 10 , let it evaporate completely, then add the meat stock to cover 11 . Season with the sprigs of aromatic herbs 12 previously tied together (bouquet garni), so they can be easily removed from the pan.
• Cover the stew with a lid 13 and continue cooking for 1 hour, stirring occasionally. After this time, remove the aromatic herbs with kitchen tongs 14 . In the meantime, wash and peel the potatoes and cut them into cubes the size of the veal pieces 15 .
• Add the diced potatoes to the stew 16 . Continue cooking for another hour with the lid on, stirring occasionally until the potatoes and veal are tender 17 . Serve the veal stew with potatoes hot 18 .

VEAL STEW

Steps:

• In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
• Add meat to the pot, and brown evenly.
• Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.

VEAL STEW

Steps:

• In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
• As they brown, remove to a bowl. Takes about 15-20 minutes in all.
• Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
• Sprinkle flour over meat, stirring until well blended.
• Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
• Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
• Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

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.

SOFRITO MASHED POTATOES

Steps:

• Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.
• Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half.
• Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.
• When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.

VEAL STEW WITH TOMATO, ALLSPICE AND FRIED POTATOES (SOFRITO BATATAS)

Steps:

• 1. 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. 2. 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. 3. 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. 4. 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 STEW WITH POTATOES, TOMATOES AND OREGANO

Steps:

• Preheat oven to 350°F. Heat oil in heavy large pot over medium-high heat. Sprinkle veal generously with salt and pepper. Add veal and onions to pot. Sauté until veal is no longer pink, about 8 minutes. Mix in potatoes and oregano, then tomatoes. Bring stew to simmer. Cover pot; transfer to oven. Bake until veal and vegetables are tender, about 2 hours. Season stew to taste with salt and pepper. Ladle stew into shallow soup bowls and serve.

ITALIAN VEAL STEW

Steps:

• In a large sauce pan, brown veal cubes in olive oil over medium high heat.
• Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
• Saute until garlic is tender but not brown, about 5 minutes.
• Add tomatoes.
• Simmer for about 15 minutes.
• Add potatoes and simmer for about 30 minutes or until potatoes are tender.

VEAL STEW WITH FENNEL AND TOMATOES

Steps:

• Pat the veal pieces dry with paper towels and season to taste with salt and pepper. Heat a tablespoon of oil in a large casserole and saute the pieces, a few at a time, until they are lightly browned on all sides. If there is any fat left in the pan, pour it off.
• Add the remaining oil and saute the fennel, garlic, carrots and onions until they are lightly browned.
• Return veal to casserole. Add tarragon and Pernod and bring to a boil, scraping up the cooking juices. Add tomatoes with their juice and stir well. Cover and simmer gently, stirring occasionally, for about 45 minutes or until the veal is tender. If more liquid is needed, add a little chicken stock or water during cooking. Correct seasoning and serve.