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Veau Dans Le Chaudron (Veal Pot Roast)

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Submitted by jimnkeri

YIELD

1 servings

PREP

30 min

COOK

2 hrs

READY

3 hrs

Ingredients

3 45
TABLESPOONS ML BACON
fat or salad oil *
2 2
EACH EACH GARLIC CLOVES
cut in half
1 1
EACH EACH VEAL
1/2 leg or 3 or 4 lb rolled shoulder of veal *
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML THYME
or *
½ 2.5
TEASPOON ML SAVORY
1 1
EACH EACH BAY LEAVES *
6 6
EACH EACH POTATOES
medium (6-8)
6 6
EACH EACH ONIONS
medium (6-8)

Directions

Melt or heat bacon fat or oil in cast iron saucepan.

Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal.

Place the meat in the hot fat and brown well on all sides.

Don’t rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned.

Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat.

Don’t add any liquid. Cover tightly and cook over medium heat until meat is tender, about 2 hours.

The potatoes and onions will not break as there is no liquid added.

The veal will make its own gravy.

When cooked, remove the meat from the pan to a heated platter.

Place the pan over high heat and stir gently, so as not to break up the vegetables.

When they are well coated with gravy, boil another minutes or so until the gravy has a nice consistency.

This is a complete meal.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1687g (59.5 oz)
Amount per Serving
Calories 1153 1% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2438mg 102%
Total Carbohydrate 90g 90%
Dietary Fiber 30g 120%
Sugars g
Protein 51g
Vitamin A 1% Vitamin C 215%
Calcium 28% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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