🇫🇷 French

Veal au Vin

Name: Veal au Vin
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 tbsp Butter; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 100 g Bacon; 1 tsp Black Peppercorns; 2 Bay Leaf; 200 g Mushrooms; 500 ml Stock or Broth; 500 ml Red Wine; 200 g Pearl Onions; 500 g Veal

🇫🇷 French

Low-and-slow braised veal in a deeply savoured sauce — fork-tender and rich with aromatics. Ready in 70 minutes including prep.

Prep 15 min Cook 55 min Serves 4 Hard

Ingredients

Butter2 tbsp
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Bacon100 g
Black Peppercorns1 tsp
Bay Leaf2
Mushrooms200 g
Stock or Broth500 ml
Red Wine500 ml
Pearl Onions200 g
Veal500 g

Optional extras

Tarragonhandful, to finish

Instructions

1
Brown the veal deeply in the Butter in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the black peppercorns.
3
Return the veal, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the veal yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make Martha Stewart's Coq Au Vin | Martha's Cooking School | Martha Stewart · on YouTube