Veal Forcemeat

Veal Forcemeat
Veal Forcemeat

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 3/4

    pound veal stew meat diced 1" cubes

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    cup chopped onions

  • 1/2

    cup chopped carrots

  • 1/2

    cup chopped celery

  • 2

    garlic cloves crushed

  • 1/2

    cup chopped tomatoes

  • 1

    teaspoon green peppercorns

  • 4

    cups veal stock

Directions

In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper. This recipe yields about 2 cups.

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