Читать книгу Everyday Slow Cooking - Kim Laidlaw - Страница 32

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BEEF

Season the veal generously all over with salt and pepper. In a arge, heavy frying pan over medium-high heat, melt 2 tablespoons of the butter with 2 tablespoons of the oil. Working in batches if needed to avoid crowding, add the veal and sear, turning as needed, until golden brown on two sides, 8–10 minutes. Add the leeks and cook, stirring, until they start to soften, about 3 minutes longer. Using a slotted spoon, transfer the veal and leeks to a slow cooker.

Return the pan to medium-high heat, pour in the wine, and stir to dislodge the browned bits from the pan bottom. Bring the wine to a boil and pour over the veal and leeks. Add the thyme to the slow cooker, cover, and cook on the low setting for 6 hours. The meat should be very tender.

Just before the veal is ready, in a frying pan over medium heat, melt the remaining 1 tablespoon butter with the remaining 1 tablespoon oil. Add the asparagus, mushrooms, peas, and a pinch of salt and stir to combine. Cover the pan and cook, stirring a few times, until the vegetables are tender, 2–5 minutes.

When the veal is ready, stir in the vegetables. Remove and discard the thyme. Add the crème fraîche, stir to blend well with the cooking juices, and then season with salt and pepper. Spoon the stew into shallow bowls, garnish with the parsley, and serve.

3 lb (1.4 kg) boneless veal shank or shoulder, cut into 2-inch (5-cm) cubes

Kosher salt and freshly

ground pepper3 tablespoons unsalted butter3 tablespoons olive oil2 leeks, white and pale green parts, trimmed, halved lengthwise, and thinly sliced crosswise

1 cup (240 ml) dry white wine2 fresh thyme sprigs

½ lb (225 g) asparagus, tough ends removed and spears cut into 1-inch (2.5-cm) lengths6 oz (180 g) cremini mushrooms, brushed clean, stem ends trimmed, and sliced

1½ cups (200 g) frozen petite peas

½ cup (120 g) crème fraîche or sour cream3 tablespoons chopped fresh fat-leaf parsley

SERVES6–8

Choosing quality meat is important, especially when it comes to veal. Grass-fed or meadow veal from a producer with humane raising standards will yield the most flavorful meat. Veal pairs naturally with spring vegetables like grassy asparagus, earthy mushrooms, and sweet, tender peas.

SPRINGVEALSTEWWITHLEEKS,ASPARAGUS& PEAS