Recipe courtesy of Paul Sabourdy
Episode: Marseille
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Veal in Red Wine (Veau au Vin Rouge)
Total:
4 hr
Active:
30 min
Yield:
6 servings
Level:
Easy
Total:
4 hr
Active:
30 min
Yield:
6 servings
Level:
Easy

Ingredients

Red Wine Marinade:
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 3 whole star anise
  • 1 cup pinot noir
  • 1 tablespoon Dijon mustard
  • 5 1/4 ounces pork liver pate (mousse)
  • 2 1/4 pounds veal, cut into large chunks
  • 2 tablespoons light soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1 teaspoon cracked black pepper
Veal Cooked in Red Wine:
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 3 1/2 ounces smoked bacon
  • 2 carrots, roughly chopped
  • 2 onions, cut into wedges
  • 7 ounces button mushrooms, quartered
  • 2 baguettes

Directions

For the marinade: Heat a small saucepan over medium heat. Add the olive oil, thyme and star anise, and cook until fragrant, 3 minutes. Add the pinot noir, mustard and pate. Cook on low heat and break up the pate until completely dissolved, 5 minutes. Remove from the heat and cool.

In a large mixing bowl, add the veal, soy sauce, sugar, salt and pepper. Combine thoroughly, and then add the red wine marinade, making sure all the veal is coated. Cover with plastic wrap, then refrigerate for at least 2 hours or overnight for a better result.

Remove from the refrigerator and bring to room temperature. Remove the veal from the marinade, shaking to remove excess. Reserve the marinade.

For the veal: Heat a heavy-bottomed saucepan over medium heat, add the olive oil, thyme and bacon. Saute for 1 minute, then turn the heat to high. Add the veal and cook, turning, until all sides are browned, 3 minutes. Add the carrots and onions, and stir-fry for 2 minutes. Add the reserved red wine marinade. Bring to a boil, then reduce the heat to a low simmer. Cover and cook until tender, 1 hour 30 minutes.

Remove the lid, add the mushrooms and cook for 3 minutes. Serve the stew with crisp baguettes.

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