Braised Heirloom Veal Ragout Recipe
Make Braised Heirloom Veal Ragout Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Sear the Veal
In a large Dutch oven, heat the olive oil over medium-high heat. Add the cubed heirloom veal and sear until browned on all sides, about 5-7 minutes. Remove the veal and set aside.
Sauté the Vegetables
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Combine Ingredients
Return the seared veal to the pot. Add the beef broth, thyme, bay leaf, salt, and black pepper. Stir well to combine.
Braise the Ragout
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it braise for 1.5 to 2 hours, or until the veal is tender.
Serve
Remove the thyme sprigs and bay leaf before serving. Adjust seasoning with salt and pepper as needed. Serve hot with crusty bread or over pasta.