Name: Noix de Veau Braisée (Braised Roast Veal)
Cuisine: France
Ingredients: 1 teaspoon salt; 1 tablespoon tomato paste; 1 cup chicken stock; 1 cup white wine; 2 tablespoons flour; 2 tablespoons Madeira; ⅛ teaspoon thyme; ⅛ teaspoon pepper; Bouquet garni; 3 onions, diced; 3 carrots, minced; 3 cloves garlic, minced; 1 (3–4-pound) veal roast; Chunk of butter; 2 tablespoons vegetable oil

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 tablespoons vegetable oil
Chunk of butter
1 (3–4-pound)

Method

Heat oil and butter in a Dutch oven or other heavy pan. Brown roast on all sides. Remove roast from pan. Add carrots and onions. Cover and cook 20 minutes. Add garlic and stir in flour. Cook a few minutes, and then add liquids and all other ingredients except Madeira. Stir until mixture starts to boil. Add roast and put into a 350-degree oven. Allow 25 minutes per poun