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Cul de Veau à la Façon de Grand-Mère
(Veal Braised in the Old-Fashioned Way)

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La Belle Cuisine

Cul de Veau à la Façon de Grand-Mère
(Veal Braised in the Old-Fashioned Way)


Taste of France
by Robert Freson, 1983, Stewart, Tabori & Chang/
HNA Books 2001

Anjou & Touraine

for 6 people

One 3-pound boned, rolled veal
roast (1 1/2 kg)
4 tablespoons butter (50 g)
2 onions, sliced
1/4 pound smoked, streaky bacon,
cut into lardons (100g)
2 carrots, thinly sliced
2 celery ribs, thinly sliced
2 tomatoes, peeled and chopped
1 bouquet garni *
2 generous pinches of fresh savory
Salt, freshly ground pepper
2 cups dry white wine, preferably
Anjou (1/2 liter)
5 or 6 tablespoons heavy cream

* 3 or 4 sprigs of parsley, 1/2 bay leaf, 2 sprigs of fresh thyme,
 tied together with a piece of string; if dried thyme is used,
wrap herbs together in a little square or bag of cheesecloth
and tie it with string

 Melt the butter in a casserole and sauté the onions, taking care not to let the butter brown. Add the bacon, and, when the fat starts to melt, add the veal
and brown it on all sides.
Add the carrots, celery, and tomatoes to the casserole along with the bouquet garni and savory. Season with salt and pepper, stir the vegetables around to
coat them with butter and bacon fat, and add the wine. Bring to a boil,
reduce the heat to low until the liquid just simmers, and cover the pan.
Finish cooking the meat on top of the stove or in the oven. If you use the
top of the stove, turn the meat occasionally. For oven braising, set the temperature at 325 degrees F. Allow the meat to cook for 1 1/2 hours and
test with a skewer to see if it is done. Serve at once, as it is, with the veal
cut in thickish slices, and some of the fat skimmed off the pan juices. Or
prepare this sauce: stir in the cream and reduce the liquid, by rapid boiling,
until thick.
Green beans, wild mushrooms when they are in season, or glazed carrots sprinkled with some of the sauce make good accompaniments.

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