Slow cooked or in the oven, this delicious, hearty dish will warm up any Fall or Winter evening! I served over basmati rice (Wee Bear's favorite) but, you can serve over buttered noodles, mashed potatoes or spaghetti squash...YUM!!
Wee Bear and I had Amy over for a night of comfort food and TV show "Revenge", while TT was out of town on business. We had such a good time, as we always do! She loved this recipe, and said she would make it for TT, as he would like it too!
Ragout fin (French for fine ragout) is usually a time-consuming entree. Its origin in France is not confirmed but the dish is also known in Germany as Würzfleisch, although use of the French name is more common nowadays.
The main essence of Ragout fin consists of veal, sweetbread, calf brain, tongue and/or bone marrow, chicken breast and fish, everything boiled either in a vinegar stock or diced and stewed in butter. The second part is roux, mixed with stewed mushrooms and thickened. Today the calf brain has become unusual.
However, this recipe is not time consuming at all, I put it in the slow cooker! If veal is unavailable use pork or beef or even a combination! It is delicious and your family will be singing your praises!
3 lb veal, trimmed of all fat and cut into 3/4" pieces
2 T. olive oil
salt and pepper
1 T. flour
1 tsp. sugar
1/2 c. white wine
6 shallots, finely chopped
6 garlic cloves, finely chopped
1 tsp. thyme
1/2 c. sherry vinegar
2 c. veal or chicken stock
1 1/2 T butter, kneaded with 1 1/2 T flour or cornstarch, Mazena
Slow cooker on high or oven preheat to 375F
In a large saute pan, heat oil. Dry veal cubes and saute until brown on all sides. Do not crowd pan, rather do a few pieces at a time. (if over crowded the meat will steam rather than brown)
When last batch is done, return all the veal cubes to the pan. Sprinkle with flour and sugar, toss to coat. Transfer to Dutch oven or casserole or to the slow cooker, season with salt and pepper.
Add cognac to the pan and flame for about a minute. Add wine and reduce to half. Add shallots and cook over low heat until soft.
Add garlic, thyme and sherry vinegar, cook until reduced in half. Pour over veal cubes in casserole and add 1 cup of stock if baking in the oven, 2 cups of stock if slow cooking. Cover and bake in oven for 45 minutes, add remaining stock and bake another 30 minutes. In slow cooker, turn to high for about 1 hour, then turn to low (or program cooker) for 6 hours.
Thicken the sauce with the flour/butter or with the cornstarch or Mazena. Adjust seasoning.
To say we are having fun with our little Grandchild is an understatement! The house is filled with infant entertainment, stroller in the garage and pack and play in the downstairs guestroom! We have been having so much fun with our little "Teapot", Madison Lee. She is a very happy baby and is providing us daily "joy"! Yesterday her and I made "Figure Friendly Pumpkin Muffins", on the blog on Monday! We are caring for our little teapot for two months, while our daughter sadly goes back to work. Just look at this smile........as a good friend said to us, a picture is worth a thousand words!