Two pounds cubed stewing veal (I’m not sure what cut it is; I just ask the butcher for stew veal and this is what he gives me), 1-2 inch cubed carrots, turnips, parsnips, and onions, about 1-1.5 cups each, 2 cups cheap-ass pinot noir, 1 cup demi glace, 1 cup chicken broth, 1 can Muir Glen chopped tomatoes, sprigs of thyme, tarragon, and sage, salt and pepper to taste.
Just put all the shit in a dutch oven and simmer the shit for about three hours, and then turn up the heat, add some flour or cornstarch to thicken, and reduce the shit for about ten minutes.
11 comments
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Isis the Scientist
September 27, 2009 at 11:11 am (UTC -7) Link to this comment
Sounds fucking delicious, PP!
Larry H.
September 27, 2009 at 11:24 am (UTC -7) Link to this comment
Tasty.
What precisely does “reduce” mean? (I’m a cooking n00b.)
Comrade PhysioProf
September 27, 2009 at 11:26 am (UTC -7) Link to this comment
Reduction is the process of concentrating liquid (and thus flavor and other non-volatile components) by boiling off water.
Larry H.
September 27, 2009 at 1:00 pm (UTC -7) Link to this comment
Thanks. That’s what I thought, but there are a lot of counter-intuitive terms in cooking.
Isis the Scientist
September 27, 2009 at 5:26 pm (UTC -7) Link to this comment
Hmmm…what does reduce mean?
Dr. Jekyll & Mrs. Hyde
September 28, 2009 at 2:40 pm (UTC -7) Link to this comment
This is the second recipe that you’ve specified Muir Glen as the canned tomato of choice. Me and my 365s are starting to feel inadequate. Let alone my Trader Joe’s.
gnuma
September 28, 2009 at 6:15 pm (UTC -7) Link to this comment
I might try in a crockpot — any reason not to?
Comrade PhysioProf
September 28, 2009 at 8:46 pm (UTC -7) Link to this comment
I have never cooked with a crockpot, so I have no idea.
ER Doc
October 1, 2009 at 12:50 pm (UTC -7) Link to this comment
The crockpot would work fine, except for the “reducing” part. That would need to be done on higher heat.
jc
October 1, 2009 at 1:15 pm (UTC -7) Link to this comment
You plug it in. You turn the button to low, medium, or high. Add whatever your little heart wants and put the lid on. Leave it alone for a few hours. Ta-da!
I can make just about anything in a crockpot and not screw it up. Apple cobbler, BBQ ribs, you name it.
Making chicken soup right now! *squee* I love the smell.
anna
October 8, 2009 at 12:44 am (UTC -7) Link to this comment
Cornstarch? Pourquoi?
Why do you need thickitude?
Sop up the yum with polenta.