Brasato Vitello (Braised Veal)
When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.
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Credit: Penny De Los Santos
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" stick cinnamon
1 bay leaf
1 sprig rosemary
3 small potatoes, cut into 1/2" pieces
1/4 cup light rum
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.
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.
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.
SERVES 6–8
Pairing note: Full-bodied Renato Ratti Barolo Marcenasco 2006 ($46) pairs well with this rich, hearty braise.
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Then I served it to the family. The veggies are delish, the 'thin' gravy is some of the best we've ever had (cinnamon made the kids think I was still Christmas baking in the kitchen), and the meat, while holding together and looking like tough oldschool roast beef, was wonderfully tender.
A HUGE hit with the kids, which I did not expect. Five stars.