Veal In Red-Wine Sauce (Meurettes De Veau)

Name: Veal In Red-Wine Sauce (Meurettes De Veau)
Yield: 6 to 8 servings
Cuisine: French
Ingredients: 4 pounds boneless shoulder of veal, cut into 1 ½-inch cubes; Salt to taste, if desired; Freshly ground pepper to taste; ¼ cup corn, peanut or vegetable oil; 3 carrots, trimmed and scraped, cut into ½-inch cubes, about 1 ¼ cups; 1 onion, about ½ pound, peeled and cut into ½-inch dice, about 1 ½ cups; 1 tablespoon garlic, peeled and finely minced; ¼ cup flour; 4 sprigs fresh thyme; 10 sprigs parsley; 1 bay leaf; 3 ½ cups (1 bottle) dry red wine; 1 teaspoon sugar; 1 tablespoon marc de bourgogne, Italian grappa or Calvados; Croutons, optional (see recipe)

By Craig Claiborne and Pierre Franey

Updated August 20, 2015

Total Time: About 2 hours
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; New Uses, Old Wines

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Ingredients

Yield:6 to 8 servings

4 pounds boneless shoulder of veal, cut into 1 ½-inch cubes
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup corn, peanut or vegetable oil
3 carrots, trimmed and scraped, cut into ½-inch cubes, about 1 ¼ cups
1 onion, about ½ pound, peeled and cut into ½-inch dice, about 1 ½ cups
1 tablespoon garlic, peeled and finely minced
¼ cup flour
4 sprigs fresh thyme
10 sprigs parsley
1 bay leaf
3 ½ cups (1 bottle) dry red wine
1 teaspoon sugar
1 tablespoon marc de bourgogne, Italian grappa or Calvados
Croutons, optional (see recipe)

Ingredient Substitution Guide

Preparation

Step 1
Sprinkle the veal with salt and pepper.
Step 2
Heat the oil in a large, heavy skillet over high heat, add the veal pieces a few at a time and cook, stirring, until lightly browned on all sides, about 8 to 10 minutes. Transfer the pieces as they are browned to a large, heavy casserole and continue cooking in the casserole over high heat. Add more pieces to the skillet and continue cooking and browning and transferring the pieces to the casserole until all are browned and added.
Step 3
Add the carrots, onion and garlic to the meat and stir. Cook 10 minutes and sprinkle with flour, salt and pepper, stirring. Tie the thyme, parsley and bay leaf into a bundle and add it. Add the wine and sugar and bring to the boil. Cover and let simmer over low heat about one and one-half hours. Remove and discard the herb bundle. Add the marc de bourgogne and cook about three minutes longer. Serve with croutons, if desired, on the side.