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SATURDAY RECIPE

Marcella Hazan’s Veal Stew
with Sage and Cream
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This is a favorite cold-weather stew at the Wilcox residence
. It cooks for over an hour on the stove, and the house smells amazing. Pair it with a rich white Burgundy and spread your winter dinner table with some Old World opulence.
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1.5 tablespoons butter
1 tablespoon vegetable oil
1 1/2 lbs. boneless veal stew meat, cut into 1-inch cubes
flour, spread on a plate
3 tablespoons chopped onion
10 sage leaves
1 cup dry white wine
black pepper (lots)
1/3 cup heavy whipping cream
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  1. Put the oil and butter in a sauté pan and turn on the heat to When the butter foam begins to subside, turn the veal cubes in the flour, coating them on all sides, shake off excess flour, and put them in the pan. Cook the meat, turning it, until all sides are deeply browned. Transfer it to a plate using a slotted spoon or spatula. (If the meat doesn’t fit loosely into the pan all at one time, brown it in batches, but dip the cubes in flour only when you are ready to slip them into the pan.)
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  2. Turn the heat down to medium, and put the chopped onion in the pan together with the sage leaves. Cook the onion until it becomes colored a pale gold, return the meat to the pan, and add the wine, bringing it to a lively simmer while scraping the bottom and sides of the pan with a wooden spoon to loosen the browning residues. After half a minute or less, adjust the heat to cook at a gentle simmer, add salt, several grindings of pepper, and cover the pan. Cook for 45 minutes, turning and basting the meat from time to time. If the liquid in the pan becomes insufficient, replenish it when needed with 1 or 2 tablespoons of water.
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  3. Add the heavy cream, turn the meat thoroughly to coat it well, cover the pan again, turn the heat down to low, and cook for another 30 minutes, or until the veal feels very tender when prodded with a fork. Taste and correct for salt. Transfer the entire contents of the pan to a warm platter and serve at once.

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WINE PAIRINGS

BOYER-MARTENOT Meursault Narvaux 2014

THOMAS Puligny-Montrachet 1er cru 2014

COLLET Chablis 1er cru “Valmur” 2014

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