Thursday, April 9, 2015

Veal Stew with Turnips

I had a desire to make Osso Bucco and went to my local butcher shop to buy some veal shanks, but they were all out. Apparently there was a big run on them for Easter. So, I decided to just buy veal stew meat instead and make a stew with the flavors of Osso Bucco.  Now, what’s missing is the bone and the marrow inside as Osso Bucco means hole in the bone and frankly it's a little bit fatty. So what’s present in this stew is leaner meat with all the same flavors that makes Osso Bucco so delicious. I started with a Mirepoix of carrots, celery and onions and then browned the meat slightly. Then, I added in some White Wine and Chicken Broth and only a small amount of Tomato Sauce. I cooked it for 1 ½ hours and then added in the cut up turnips and cooked it for another 1/2 hour and finished it with a little butter to smooth out the sauce. It was an amazing stew!  Light and delicately flavored, the turnips  have a special texture that complimented the veal perfectly. I loved this dish and will definitely make it again!

Veal Stew with Turnips

3 Tablespoons Olive Oil
2 pounds Veal cut into cubes and patted dry with paper towels
2 stalks of Celery
2 Carrots
1 large Onion
2 Garlic Cloves
1 cup White Wine
3 cups Chicken Broth (+ more if needed up to 2 cups)
½ cup Tomato Sauce
Sprig of Rosemary - several inches long or 1 heaping Tablespoon of Rosemary Leaves
6 large Turnips, peeled, stems removed and cut into 1 inch chunks
2 Tablespoons Butter

In a large enameled iron pot, put in the olive oil and heat.  Add in the Veal and brown on one side and then the other. Remove from the pot and reserve.  Then add in the Celery, Carrots and Onion and cook until softened.  Pour in the White Wine and scrape the fond (the brown bits) off the bottom of the pot with a plastic spatula or wooden spoon. Then add in Chicken Broth and Tomato Sauce.  Return the Veal to the pot and add the Rosemary.  Bring to a boil and then reduce to a simmer.  Check every half hour to stir and add more chicken broth if necessary (add one cup at a time). Cook for 90 minutes total. 

Add in cut up turnips. Cook for an additional 30 minutes. Stir in the butter. Serve with a sprinkling of parsley on top.

Five Element Analysis

Veal is an Earth meat with a bit of Metal added too. So the Earth Element is covered and the Carrots add even more. The Metal Element is represented by the Onion, Garlic and Rosemary and especially the Turnips. The Water Element is missing, but the Celery and Chicken Broth contribute the Wood Element and the Fire Element is seen in the Tomato Sauce and Wine. So, to balance this meal out, be sure to add a Water Food on the side. I served a Lacinato Kale Salad with Seeds (previous post) to balance the meal.

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