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Veal Forcemeat

3/4 pound veal stew meat -- diced 1" cubes
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
2 garlic cloves -- crushed
1/2 cup chopped tomatoes
1 teaspoon green peppercorns
4 cups veal stock


In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender.


Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.


This recipe yields about 2 cups.





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