Braised Heirloom Veal Ragout Recipe
Make Braised Heirloom Veal Ragout Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal and aromatics
Deglaze, braising liquid and herbs
Finishing and optional enrichments
Method
Preparation and browning
- 1
Season and dust
Pat the veal cubes dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Place the flour in a shallow bowl and lightly dust the veal pieces, shaking off excess.
- 2
Heat fat
In a wide, heavy-bottomed braising pot or Dutch oven, warm 3 tablespoons extra-virgin olive oil over medium-high heat until shimmering. Add 1 tablespoon of the butter and allow it to foam but not brown.
- 3
Brown veal in batches
Add veal in a single layer in batches (do not overcrowd). Sear until a deep golden-brown crust forms, about 3–4 minutes per side. Transfer browned pieces to a plate and repeat with remaining veal, adding remaining 1 tablespoon butter as needed. Reserve all browned meat and any fond in the pot.
Vegetables, deglaze and build sauce
- 4
- 5
Add tomato paste and toast
Stir in 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes to remove raw flavor and deepen color.
- 6
Deglaze with wine
Pour in 1 cup dry white wine, scraping the bottom of the pot with a wooden spoon to lift browned bits. Simmer until the wine is reduced by about half, 3–5 minutes.
- 7
Add tomatoes and stock
Add the crushed tomatoes (14 oz) and 2 cups low-sodium chicken or veal stock. Stir to combine and bring just to a simmer.
- 8
Return meat and add herbs
Return all browned veal and any accumulated juices to the pot. Add 3 sprigs fresh thyme, 1 sprig rosemary, and 1 bay leaf. The liquid should come about two-thirds up the sides of the meat; add up to 1/2 cup more stock or water if needed.
Braising
- 9
Low and slow braise
Cover the pot partially (lid offset) and reduce heat to maintain a gentle simmer. Braise until the veal is fall-apart tender, about 1 hour 45 minutes to 2 hours. Check every 30 minutes, skim any excess fat or foam, and ensure liquid remains at a simmer (add a splash of stock or water if it becomes too low).
- 10
Finish cooking
When the meat is very tender, remove the lid and increase heat to medium. Simmer uncovered 8–12 minutes to concentrate the sauce to a thick, spoon-coating consistency.
Finishing and service
- 11
Temper with dairy and butter
Stir in 1/4 cup whole milk or light cream to round out acidity and 1 tablespoon cold butter, stirring until the butter melts and sauce becomes glossy. Taste and adjust seasoning with salt and pepper as needed. If using, stir in 1/2 tsp lemon zest for brightness.
- 12
Remove herbs and shred meat
Discard the thyme sprigs, rosemary and bay leaf. Use two forks to gently shred larger pieces of veal into ragout-sized morsels (or leave some whole for texture).
- 13