Veal in red wine

Veal in red wine

Veau au vin rouge

By
From
Luke Nguyen's France
Serves
6
Photographer
Alan Benson

Slow-cooking and red wine go together so well and so easily. In this recipe, pieces of tender veal are marinated before being browned quickly, then given time to cook slowly for melt-in-the-mouth results.

Ingredients

Quantity Ingredient
1kg veal, cut into large chunks
2 tablespoons olive oil
1 tablespoon dried thyme
100g smoked bacon
2 carrots, roughly chopped
2 onions, cut into wedges
600ml pinot noir
200g button mushrooms, quartered
crusty baguettes, to serve

Red wine marinade

Quantity Ingredient
2 tablespoons olive oil
3 star anise
1 tablespoon dried thyme
250ml pinot noir
1 tablespoon dijon mustard
150g ready-made pork liver pate
1 tablespoon sea salt
2 tablespoons sugar
1 teaspoon freshly ground black pepper
2 tablespoons light soy sauce

Method

  1. Start by making the marinade. Heat a small saucepan over medium heat. Add the olive oil, star anise and thyme and cook for 3 minutes, or until fragrant. Add the pinot noir, mustard and pâté, then reduce the heat to low and cook, stirring to break up the pâté, for 5 minutes, or until the mixture is completely combined. Remove from the heat and allow to cool.
  2. In a large mixing bowl, combine the remaining marinade ingredients. Add the veal and mix through well, then add the cooled marinade, making sure all the veal is coated. Cover with plastic wrap and refrigerate for 2 hours — or overnight for an even tastier result.
  3. Bring the veal to room temperature. Remove the veal from the marinade, shaking off the excess. Reserve the marinade.
  4. Heat a heavy-based saucepan over medium heat. Add the olive oil, thyme and bacon. Sauté for 1 minute, then increase the heat to high. Add the veal and cook, turning, for 3 minutes, or until browned on all sides.
  5. Add the carrot and onion and sauté for 2 minutes. Now stir in the pinot noir and the reserved red wine marinade. Bring to the boil, then reduce the heat to a low simmer. Cover and cook for 1½ hours, or until the veal is tender.
  6. Remove the lid, stir in the mushrooms and cook for a further 3 minutes. Serve warm, with crusty baguettes.
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