Sunday, April 18, 2010
Veal Stew Spezzatino di Vitello
Veal is a delicious and flavorful meat when prepared well. Stew meat tends to be a little less expensive than other cuts of veal, so this is a great way to take advantage of savings without sacrificing any taste. Veal from mainstream supermarkets tends to be way overpriced, and not as fresh since it may not move as fast. I can not overemphasize how it is worth the effort to seek out ethnic markets, or smaller independent markets that do their own butchering. The product will be fresher, less expensive, and unprocessed. I do this veal stew using a pressure cooker, and the result is really satisfying. If you don't have a pressure cooker, you can follow the same recipe. Just allow yourself about 2-2 1/2 hours for the veal to simmer over a low heat until tender. This is a recipe that is ideal for the pressure cooker.
2-2 1/2 pounds veal stew meat, cut in approx. 1 inch cubes
1 onion chopped
2 sprigs rosemary, finely chopped
1 lb. roma tomatoes, chopped
1 cup white wine
1 cup water
4 tbsp extra virgin olive oil
2 tbsp sugar
salt to taste
In your pressure cooker (without the lid on) heat the olive oil, then brown the onion, rosemary and veal over high heat, about 5-7 minutes. Salt lightly. When veal begins to brown, add the chopped tomatoes, cup of white wine, and a cup of water, and sugar to the mixture. Stir well. Next secure the lid on your pressure cooker. Once the valve begins to rock gently, put the heat to medium high, and allow the meat to cook for about 15 minutes. Once the meat has had time to cook, reduce the pressure in your pressure cooker according to directions, with mine I place it in cold water. Once you are able to remove the lid, check veal for doneness and tenderness. There will be a lot of liquid remaining. Remove the veal from the pot and set aside. Turn the heat to high, and stir the cooking liquid regularly until it reduces to a nice sauce consistency. It will probably take about 15 minutes to fully reduce. You do not want the sauce to be watery at all, as it is quite unappealing on your plate. When the cooking liquid becomes to your desired consistency, put the meat back in the pot. Stir well, and bring the meat up to a nice desired serving temperature. Taste and adjust salt level as needed. Once the meat is hot and the sauce is thick, dinner is served. I think potatoes are a really nice side dish with the veal, along with a glass of your favorite red wine. Enjoy your delicious meal.