Friday, January 28, 2011

Marsala Veal with Cremini and Oyster Mushrooms

This must be one of the easiest veal dishes I’ve done in a while. Once first two steps are done it is just let it be and leave it alone. Being a braise it is also almost impossible to photograph well. Pictures you see in food magazines are staged with almost raw ingredients whereas I take a shot and then eat the “prop” before it gets cold.
I have to admit that I have improvised a bit as the food was cooking and I will include all steps. By the way, my better half has pronounced it as the best veal she has ever had and I have cooked a few in the last 35 years or so.
I cook for two so all my recipes reflect that in ingredients amounts.
Veal shoulder blade chop
1 Tbs. olive oil
1/2 onion
Sprig of fresh rosemary or 1 tsp. of dried
1/2 tsp black pepper
1 cup dry Marsala
Chicken stock (to add during braise)
2 cups sliced cremini mushrooms
1 cup oyster mushrooms
1 small carrot, sliced
1 stalk celery, sliced
1 Tbs. cold butter
Salt, pepper
Parsley, chopped
Coat veal chop in flour and shake off excess.
Heat a heavy bottomed pan large enough to accommodate veal chop on medium high and add olive oil. Place chop in and sear without moving for about 4 – 5 minutes. When golden skin forms turn over and cook another 5 minutes. Remove to plate and cover with foil.
Lower heat and add onions and cook till translucent.
Off the heat pour in Marsala and deglaze all bits stuck to bottom of pan, add rosemary and pepper and return to heat. Reduce Marsala by half.
Return veal to pan with all accumulated juices and add cremini. Make sure that veal is half submerged in liquid at all times. If not, add chicken stock. At this point the meat is not salted.
Meanwhile boil potatoes or noodles for side dish.
Reduce heat to low so that liquids just barely simmer, cover and braise for 1-1/2 hours. Check for liquid level every 20 minutes or so.
Turn chop over and add carrots, celery and oyster mushrooms and salt to taste. Cover and braise another half hour.
Remove chop to plate, debone, cut into serving pieces and keep warm.
To finish, reduce sauce and stir in cold butter cut into 1” pieces.
Serve the veal with sauce on top and with side dish of your choice.

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