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Veau Flamande
Braised Veal with Dried Fruit
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Northerners like pronounced flavours. They cook their meat not only with vinegar or beer but also with fruit.
Ingredients
| prunes |
Method
Soak the prunes and apricots for about 1 hour in enough hot water to cover generously; drain.
Meanwhile, heat the butter in a heavy casserole over a medium fire, add the veal and brown it on all sides. Add the broth, thyme, salt and pepper. Cover tightly and cook over a low fire for 45 minutes, turning the meat occasionally so it does not dry out. Add the prunes, apricots and raisins an