Posted By admin on November 4, 2012
The crisp days of autumn are a perfect calling for slow cooked dishes that warm the soul and soothe the chill. Braised Rose Veal Stew is slowly cooked on low heat resulting in tender meat immersed in flavorful juices.
Keepsake Farms in Nazareth, PA offers the following explanation of Rose Veal.
“Rose Veal is raised in a manner that is both humane and healthy for the animal. Our calves are raised on pasture at their dam’s (mom) side. This traditional and natural method of raising calves yields a delicious product with great texture and flavor as well as a natural “rose” color. This is a true delicacy!”
2 pounds Rose veal cubes
2 tablespoons spelt flour (or flour of your choice)
2 tablespoons olive oil
1 large onion, chopped
2 cups turnips or rutabagas cubed
1 can white beans, drained
2 cups broth
3/4 teaspoon dried rosemary
8 oz. rough chopped spinach or other leafy green
sea salt to taste
Preheat oven to 300 degrees. Sprinkle veal with sea salt and dredge in flour. Preheat a dutch oven or oven proof pot and coat with olive oil. Lightly brown veal in batches.
Remove veal from pot and saute onions until softened, about three minutes. Return all veal cubes to the pot and add turnips, beans, broth and dried rosemary.
Cover the pot and cook in the oven for 1 to 1.5 hours or until tender.
Note: Rose veal will become tender in less cooking time than other types of veal.
Add spinach when stew is nearly done and cook an additional 10 minutes.
Enjoy this savory stew through fall, winter and early spring!