Red Wine-Braised Veal (Brasato Vitello)

Name: Red Wine-Braised Veal (Brasato Vitello)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 (2 1/4-lb.) piece boneless veal shoulder, tied with twine; Kosher salt and freshly ground black pepper, to taste; 4 oz. lardo or fatback, minced; 4 tbsp. unsalted butter; 1 (750-ml.) bottle of red wine; 4 carrots; 4 ribs celery; 3 medium onions; 1 clove garlic, crushed; 4 1 ⁄ 2 cups beef stock; 10 whole cloves; 1 (3-inch) stick cinnamon; 1 bay leaf; 1 sprig rosemary; 3 small potatoes, cut into 1/2" pieces; 1 ⁄ 4 cup light rum

Serves
serves 6-8

PENNY DE LOS SANTOS

When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.

Ingredients

1 (2 1/4-lb.) piece boneless veal shoulder, tied with twine
Kosher salt and freshly ground black pepper, to taste
4 oz. lardo or fatback, minced
4 tbsp. unsalted butter
1 (750-ml.) bottle of red wine
4 carrots
4 ribs celery
3 medium onions
1 clove garlic, crushed
4 ¹⁄₂ cups beef stock
10 whole cloves
1 (3-inch) stick cinnamon
1 bay leaf
1 sprig rosemary
3 small potatoes, cut into 1/2" pieces
¹⁄₄ cup light rum

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Instructions

Step 1

Heat oven to 300°. Season veal with salt and pepper. Heat half the lardo and half the butter in a 6-qt. Dutch oven over medium-high heat. Add veal; cook, turning, until browned, 8–10 minutes. Transfer veal to a plate; set aside. Quarter 1 carrot, 1 rib celery, and 2 onions; add along with garlic to Dutch oven and cook until browned, 12–15 minutes. Add wine; boil until wine is almost evaporated, 12–15 minutes. Add 1⁄2 cup water; boil until almost evaporated. Repeat twice more. Return veal to pot, and add 4 cups stock, cloves, bay leaf, and rosemary; boil. Cover, transfer to oven, and cook until veal is tender, about 1 1⁄2 hours.

Step 2

Meanwhile, heat remaining lardo and butter in a 4-qt. pot over medium heat. Cut remaining carrots, celery, and onions into 1⁄2" pieces and add to pot along with remaining stock and potatoes; season with salt and pepper. Cover and cook until vegetables are tender, 40–45 minutes; set aside.

Step 3

Remove veal from oven; transfer veal to a plate. Pour sauce through a fine strainer set into a 4-qt. pot, discard solids. Set pot over medium-high heat. Add rum; cook until sauce has thickened, 12–15 minutes. To serve, slice veal, and arrange on a platter with vegetables. Spoon sauce over veal.

Heat oven to 300°. Season veal with salt and pepper. Heat half the lardo and half the butter in a 6-qt. Dutch oven over medium-high heat. Add veal; cook, turning, until browned, 8–10 minutes. Transfer veal to a plate; set aside. Quarter 1 carrot, 1 rib celery, and 2 onions; add along with garlic to Dutch oven and cook until browned, 12–15 minutes. Add wine; boil until wine is almost evaporated, 12–15 minutes. Add 1⁄2 cup water; boil until almost evaporated. Repeat twice more. Return veal to pot, and add 4 cups stock, cloves, bay leaf, and rosemary; boil. Cover, transfer to oven, and cook until veal is tender, about 1 1⁄2 hours.
Meanwhile, heat remaining lardo and butter in a 4-qt. pot over medium heat. Cut remaining carrots, celery, and onions into 1⁄2" pieces and add to pot along with remaining stock and potatoes; season with salt and pepper. Cover and cook until vegetables are tender, 40–45 minutes; set aside.
Remove veal from oven; transfer veal to a plate. Pour sauce through a fine strainer set into a 4-qt. pot, discard solids. Set pot over medium-high heat. Add rum; cook until sauce has thickened, 12–15 minutes. To serve, slice veal, and arrange on a platter with vegetables. Spoon sauce over veal.

Pairing note: Full-bodied Renato Ratti Barolo Marcenasco 2006 ($46) pairs well with this rich, hearty braise.