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Ingredients
- 3 lbs. of loin of veal (boned & tied)
- 250 ml dry white wine
- Glass of cognac
- 2 tomatoes
- 1 onion
- 3 carrots
- 2 cloves of garlic
- 2 tablespoons of tarragon leaves
- olive oil
- salt
- pepper
- water
Preparation
Step 1
Spike the meat with slivers of garlic and tarragon leaves. Brown all over in olive oil in a heavy oven pot. Add the sliced onion, tomatoes and carrots. Season with salt and pepper. Cover to halfway with wine, cognac & water, With lid on, cook slowly in low oven (310°F) for 2/3 hours until very tender.
Remove and slice.
Strain the sauce over the meat adding a sprinkling of tarragon leaves for decoration.
Can also be eaten cold.
Bon appetit