15 lbs. veal chuck, shoulder clod (IMPS/NAMP 310)
salt and pepper to taste
½ cup vegetable oil
6 qts. veal stock or beef broth
3 cups celery, chopped
1 ½ cups carrots, chopped
6 Tbsps. tomato paste
4 tsps. dried thyme leaves
1 ½ tsp. black peppercorns
4 bay leaves
4 lbs. beets, whole, unpeeled
3 ½ lbs. sweet potatoes, cut in 1 inch chunks
3 lbs. baby carrots
2 ½ lbs. new potatoes, cut into halves
2 lbs. small yellow onions, cut lengthwise into eighths
2 lbs. parsnips, cut lengthwise into eighths
2 lbs. rutabagas, cut in ¾ inch chunks
2 lbs. turnips, cut into eighths
1 cup olive oil
½ cup fresh garlic, minced
5 tsps. dried thyme leaves
2 ½ tsps. salt
2 ½ tsps. black pepper, ground
Red wine sauce
3 cups dry red wine
6 qts. veal stock, reserved from braised veal (see above)
12 Tbsps. cornstarch
1 cup waterDIRECTIONS:1. For braised veal: Sprinkle veal with salt and ground pepper. Brown on all sides in oil over medium heat. Combine remaining braised veal ingredients in utility pan. Add veal; cover securely with aluminum foil. Cook at 375°F for 3 hours, or until veal is tender. Remove veal. Strain and degrease stock; reserve 6 quarts stock.
2. For root vegetables: While veal is cooking, arrange vegetables in shallow roasting pans. Mix oil, garlic, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Roast at 375°F for 1 hour or until fork-tender and lightly browned.
3. Remove beets from pan; wrap in foil and let steam 10 minutes. Keep remaining vegetables warm until serving time. Peel beets, cut into halves and then slice. Keep warm, separately.
4. For red wine sauce: Cook wine until reduced by half. Add 6 quarts reserved stock; cook until reduced by half. Dissolve cornstarch in water; add to wine mixture. Cook and stir until sauce thickens and boils for 1 minute.
5. Carve veal into thin slices. For each portion, plate 6 oz. veal with 1 ½ cups roasted vegetables, including beets. Ladle 3 oz. red wine sauce over veal.NUTRITIONAL INFORMATION: Calories 790 (36% from fat); Fat 32g (sat. 9g); Protein 63g; Carbohydrates 60g; Sodium 630mg; Cholesterol 230mg; Fiber 11g
SERVINGS:24 servingsFrom:Recipe from the National Cattlemen’s Beef Association