Food recipes
Veal Marsala
Veal Marsala
Ingredients:
1/4 cup olive oil
6 garlic cloves, minced
1/2 cup chopped fresh parsley
3/4 cup dry Marsala wine
1/4 cup Chicken Stock or purchased stock
Directions:
Salt and freshly ground black pepper to taste
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over
medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan
with a slotted spoon, and transfer it to the slow cooker. Add garlic to the skillet. Cook,
stirring constantly, for 1 minute. Scrape garlic into the slow cooker.
2. Add parsley, wine, and stock to the skillet, and bring to a boil, stirring to dislodge
the brown bits in the skillet. Pour mixture into the slow cooker. Cook on Low for 6 to
8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt
and pepper to taste, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute boneless pork shoulder or country ribs for the veal.
While veal is a baby cow, it’s so delicate that it’s most often cooked with chicken stock rather than
veal stock. The same is true for pork; beef stock is too assertive for the lighter meats.
Veal Stew with Acorn Squash
This stew is adapted from a wonderful recipe I tried from Joyce Goldstein’s book
Cucina Ebraica: Flavors of the Italian Jewish Kitchen. Joyce is a wonderful chef,
and her Square One restaurant was one of my favorite spots in San Francisco. The
recipe includes Marsala, but it is far subtler than Veal Marsala.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a
medium slow cooker
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes
All-purpose flour for dredging
Ingredients:
1/4 cup olive oil
6 garlic cloves, minced
1/2 cup chopped fresh parsley
3/4 cup dry Marsala wine
1/4 cup Chicken Stock or purchased stock
Directions:
Salt and freshly ground black pepper to taste
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over
medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan
with a slotted spoon, and transfer it to the slow cooker. Add garlic to the skillet. Cook,
stirring constantly, for 1 minute. Scrape garlic into the slow cooker.
2. Add parsley, wine, and stock to the skillet, and bring to a boil, stirring to dislodge
the brown bits in the skillet. Pour mixture into the slow cooker. Cook on Low for 6 to
8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt
and pepper to taste, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly
covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute boneless pork shoulder or country ribs for the veal.
While veal is a baby cow, it’s so delicate that it’s most often cooked with chicken stock rather than
veal stock. The same is true for pork; beef stock is too assertive for the lighter meats.
Veal Stew with Acorn Squash
This stew is adapted from a wonderful recipe I tried from Joyce Goldstein’s book
Cucina Ebraica: Flavors of the Italian Jewish Kitchen. Joyce is a wonderful chef,
and her Square One restaurant was one of my favorite spots in San Francisco. The
recipe includes Marsala, but it is far subtler than Veal Marsala.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a
medium slow cooker
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes
All-purpose flour for dredging
Printed from https://recipe.bluelayer.org/recipe/68353/veal-marsala