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Hugh's Veal Stew
Hugh's Veal Stew
added by River Cottage summers here

Hugh says "tender Veal only needs an hour of slow simmering."

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Servings
  • 6 people
Ingredients
  • * 3-4 tbsp olive or rapeseed oil
  • * 2 cloves garlic, finely chopped
  • * 1 tin plum tomatoes, or around 600g fresh tomatoes, roughly chopped
  • * Salt and freshly ground black pepper
  • * Caster sugar
  • * 1 bay leaf
  • * 1kg rosé veal shoulder, trimmed of sinew and chopped into 2-3cm pieces
  • * A dash of brandy or cider brandy
  • * 1 tbsp tomato puree
  • * 75ml double cream, plus 2 tbsp
  • * 100-200ml chicken or veal stock
  • * 2-3 anchovy fillets, drained
  • * Lemon juice
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Directions
1. In a small saucepan, heat 1 tbsp oil. Add half the garlic and sweat gently for a minute or two – don’t let it colour. Add the tomatoes and a good pinch each of salt, pepper and sugar, as well as the bay leaf. Bring to a simmer and cook, stirring occasionally, for about 15 minutes (or the time it takes you to brown the veal, see below). Taste and check the seasoning. 2. While the tomatoes are cooking, heat a large frying pan over a fairly high heat, then add 1 tbsp oil and about 1/3 of the veal (it’s important not to crowd the pan). Brown the veal well all over, then transfer to a large, heavy-based saucepan or casserole. Repeat with the remaining veal, adding more oil if necessary. Keep the browning pan over the heat and pour in a generous dash of brandy. Deglaze the pan, scraping up any caramelised bits of meat as the brandy bubbles. Tip over the veal. 3. Tip the tomato mixture into a sieve over the pan of veal. Rub the tomatoes through the sieve with a wooden spoon, discarding the seeds left in the sieve. Add the tomato puree and 75ml cream to the pan, then enough stock to almost cover the meat. Bring to a simmer, cover and leave to cook gently for 45 minutes to an hour or until the veal is tender. 4. Once the veal is simmering, heat another 1 tbsp oil in a small frying pan over a medium heat. Add the remaining garlic and sizzle for a moment, then add the anchovy fillets and 2 tbsp double cream. Cook gently, stirring, until the anchovies have pretty much dissolved. Add this mixture to the stew while it cooks. 5. When the veal is tender, taste the stew and adjust the seasoning with salt, pepper and lemon juice. Serve piping hot, with hunks of bread to mop up the sauce.
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