Rose veal ragoût with tomato buttered noodles

by Fiona Smith | Cuisine issue #142
Serves: 4-5This central European-style veal stew would typically be made with white veal, but I used rose veal, a fantastic alternative. This ragoût gets better a day or two after being made

100g unsalted butter
1 onion, finely chopped
1 carrot, finely chopped
1 stick celery, finely chopped
1⁄4 cup finely chopped flat-leafed parsley
4 teaspoons caraway seeds
1kg shoulder of rose veal, cut into 2cm cubes
salt and freshly ground black pepper
2 tablespoons flour
300ml chicken stock
300g mushrooms, sliced
1 tablespoon tomato paste
1⁄4 teaspoon salt
1⁄4 teaspoon caster sugar
400g pappardelle or ribbon noodles

In a heavy-based casserole dish or large saucepan, melt 25g of the butter over a medium heat and stir in the onion, carrot, celery, parsley and caraway seeds. Sauté, stirring, for 8 minutes then remove from the pan and set aside.

Season the veal cubes with salt and pepper. Melt 25g of the butter in the pan and stir in the veal. Fry, stirring, for 5 minutes until browned then stir in the flour. Cover, turn to a very low heat and cook for 10 minutes, stirring occasionally. Add the chicken stock and bring to the boil then add the mushrooms and sautéed vegetables. Reduce to a low heat, cover and cook for about 11⁄2 hours until the veal is very tender. Taste and season with extra salt and pepper if needed.

In a small bowl, beat the remaining 50g butter until light and fluffy. Beat in the tomato paste, salt and sugar. Chill until needed.

Bring a large saucepan of water to the boil and salt well. Cook the pappardelle or noodles until al dente. Drain, toss with the tomato butter and serve with the ragoût.

Wine - Any Hawke’s Bay Syrah.


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