Brasato Vitello (Braised Veal)

By cprzybyl

Ingredients

• 1 2 1/4-lb. piece boneless
• 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

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

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, 810 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, 1215 minutes. Add wine; boil until wine is almost evaporated, 1215 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, 4045 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, 1215 minutes. To serve, slice veal, and arrange on a platter with vegetables. Spoon sauce over veal.