Spicy veal stew with white rice

“Spicy veal stew with white rice” recipe

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Spicy veal stew with white rice

Total Cost: UK/£ 13,86*

Cost/portion: UK/£ 4,62*

Veal, butter, dry white wine and the sweetly aromatic note of sage, cinnamon and cloves. Taste this spicy stew with buttery white rice: it’s a all-in-one course.

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • Diced Veal - 600gr

  • Plain flour - 40gr

  • Butter - 45gr [part 1of2]

  • Sage leaves - 8 to 10

  • Salt - to taste

  • Shallots - 130gr

  • Dry white wine - 100ml [part 1of2]

  • Dry white wine - 100ml [part 2of2]

  • Cinnamon powder - 1gr (or to taste)

  • Cloves powder - 2gr* (or to taste)

  • *in alternative you can use 3 or 4 whole cloves
  • Black pepper corn - 3gr (or to taste) [part 1of2]

  • Rice (arborio) - 270gr

  • Water - 3lt

  • Salt - 9gr

  • Butter - 10gr [part 2of3]

  • Black pepper - a pinch [part 2of2]

  • Butter - 10gr [part 3of3]

  • Kitchen paper

  • One chopping board

  • One medium bowl

  • One sieve

  • One frying pan

  • One paring knife

  • One chef knife

  • One wooden or silicon spatula

  • One pestle and mortar

  • One 3-4lt saucepan

  • One small ceramic bowl with a lid or a plate

  • One small bowl

  • The oven at 50ºC to 60ºC

  • Optional : polenta 250gr

Instructions

  • 1.
    Drying and dusting the meat with plain flour

    • Diced Veal - 600gr
    • Plain flour - 40gr
    • Kitchen paper
    • One chopping board
    • One medium bowl
    • One sieve
    • The oven at 50ºC to 60ºC

      Turn on the oven and set it at 50ºC to 60ºC.
      Dry the diced meat with kitchen paper (step 1 - pic. A), place it in a sieve, cover it with flour (step 1 - pic. B) and shake the sieve over a bowl to remove any excess of flour (step 1 - pic. C).

  • 2.
    Searing the veal meat and cutting the shallots brunoise

    • The dusted meat
    • Butter - 45gr [part 1of2]
    • Sage leaves - 8 to 10
    • Salt - to taste
    • Shallots - 130gr
    • One frying pan
    • One paring knife
    • One chef knife
    • One chopping board
    • One small ceramic bowl with a lid or a plate
    • One wooden or silicon spatula

      Place the frying pan over a low heat with the 45gr of butter and the sage. Let it melt slowly for about ten minutes so the gentle heat will not alter the flavours of sage (step 2 - pic. A).
      With a paring knife, peel the shallots and halve them, then cut them into e very thin brunoise (step 2 - pic. B).
      Increase the heat under the frying pan, and soon as the butter starts frying, drop the veal in (step 2 - pic. C). Cook for about 8 minutes stirring occasionally to let the meat get sealed on all sides but not completely cooked through (step 2 - pic. D).
      Take the meat out and collect it into a small ceramic bowl cover with a lid and put it in the oven preheated at 50º to 60ºC.

  • 3.
    Separately frying the shallots brunoise with wine

    • The shallots brunoise
    • Dry white wine - 100ml [part 1of2]
    • One wooden or silicon spatula
    • The oven at 50ºC to 60ºC
    • One 3-4lt saucepan
    • Water - 3lt
    • Optional
    • Cloves - 3 to 4

      Put the water to boil into the saucepan. The frying pan will have a lot of caramelized flour and meat proteins stuck to the bottom: you will need to deglaze it all while frying the shallots.
      So put the shallots in and stir to let them collect the fat still present in the pan. Then add 100ml of dry white wine, start scraping the pan’s bottom with a spatula and melting the caramelized bits into the liquids. Cook for 4 minutes, then lower the heat to a medium-low power (add the cloves now if you are using the whole ones) and cook for another 3 or 4 minutes or until the thinly cut shallot have almost melted completely (step 3 - pic.).

  • 4.
    Adding the meat back with cinnamon, clove and black pepper

    • The seared meat
    • The cooked shallots
    • Dry white wine - 100ml [part 2of2]
    • Cinnamon powder - 1gr (or to taste)
    • Cloves powder - 2gr (or to taste)
    • Black pepper corn - 3gr (or to taste) [part 1of2]
    • One pestle and mortar

      Put the meat back into the shallots and wine sauce, add 100ml of dry white wine. Stir evenly and let the wine reduce slowly on a medium-low heat for about 8 minutes (step 4 - pic. A).
      Meanwhile, finely crush the black pepper corns with pestle and mortar (step 4 - pic. B).
      Add the cinnamon and the Cloves powder, stir evenly and keep cooking for another 4 minutes or until the wine’s alcohol has dissolved completely and the sauce has started thickening again (if you feel it need a bit longer, gradually add some spoons of hot water) (step 4 - pic. C).

  • 5.
    Boiling the rice and binding it with butter

    • The boiling water
    • Salt - 9gr
    • Rice (arborio) - 270gr
    • Butter - 10gr [part 2of3]
    • Black pepper - a pinch [part 2of2]
    • Butter - 10gr [part 3of3]
    • One sieve
    • One small bowl

      While the meat is cooking with its wine, put the salt into the boiling water. Add the rice and let it cook for about 12 to 15 minutes (according to instructions on the packaging) stirring occasionally.
      When ready, strain it thoroughly with a sieve, put it into a small bowl, add the butter and the black pepper. Stir evenly (step 5 - pic. A).
      Check the seasoning of the meat and correct it if needed, add 10gr of butter and stir evenly (step 5 - pic. B).
      Serve immediately.

Instructions

  • 1.
    Drying and dusting the meat with plain flour

    • Diced Veal - 600gr
    • Plain flour - 40gr
    • Kitchen paper
    • One chopping board
    • One medium bowl
    • One sieve
    • The oven at 50ºC to 60ºC

      Turn on the oven and set it at 50ºC to 60ºC.
      Dry the diced meat with kitchen paper (step 1 - pic. A), place it in a sieve, cover it with flour (step 1 - pic. B) and shake the sieve over a bowl to remove any excess of flour (step 1 - pic. C).

  • 2.
    Searing the veal meat and cutting the shallots brunoise

    • The dusted meat
    • Butter - 45gr [part 1of2]
    • Sage leaves - 8 to 10
    • Salt - to taste
    • Shallots - 130gr
    • One frying pan
    • One paring knife
    • One chef knife
    • One chopping board
    • One small ceramic bowl with a lid or a plate
    • One wooden or silicon spatula

      Place the frying pan over a low heat with the 45gr of butter and the sage. Let it melt slowly for about ten minutes so the gentle heat will not alter the flavours of sage (step 2 - pic. A).
      With a paring knife, peel the shallots and halve them, then cut them into e very thin brunoise (step 2 - pic. B).
      Increase the heat under the frying pan, and soon as the butter starts frying, drop the veal in (step 2 - pic. C). Cook for about 8 minutes stirring occasionally to let the meat get sealed on all sides but not completely cooked through (step 2 - pic. D).
      Take the meat out and collect it into a small ceramic bowl cover with a lid and put it in the oven preheated at 50º to 60ºC.

  • 3.
    Separately frying the shallots brunoise with wine

    • The shallots brunoise
    • Dry white wine - 100ml [part 1of2]
    • One wooden or silicon spatula
    • The oven at 50ºC to 60ºC
    • One 3-4lt saucepan
    • Water - 3lt
    • Optional
    • Cloves - 3 to 4

      Put the water to boil into the saucepan. The frying pan will have a lot of caramelized flour and meat proteins stuck to the bottom: you will need to deglaze it all while frying the shallots.
      So put the shallots in and stir to let them collect the fat still present in the pan. Then add 100ml of dry white wine, start scraping the pan’s bottom with a spatula and melting the caramelized bits into the liquids. Cook for 4 minutes, then lower the heat to a medium-low power (add the cloves now if you are using the whole ones) and cook for another 3 or 4 minutes or until the thinly cut shallot have almost melted completely (step 3 - pic.).

  • 4.
    Adding the meat back with cinnamon, clove and black pepper

    • The seared meat
    • The cooked shallots
    • Dry white wine - 100ml [part 2of2]
    • Cinnamon powder - 1gr (or to taste)
    • Cloves powder - 2gr (or to taste)
    • Black pepper corn - 3gr (or to taste) [part 1of2]
    • One pestle and mortar

      Put the meat back into the shallots and wine sauce, add 100ml of dry white wine. Stir evenly and let the wine reduce slowly on a medium-low heat for about 8 minutes (step 4 - pic. A).
      Meanwhile, finely crush the black pepper corns with pestle and mortar (step 4 - pic. B).
      Add the cinnamon and the Cloves powder, stir evenly and keep cooking for another 4 minutes or until the wine’s alcohol has dissolved completely and the sauce has started thickening again (if you feel it need a bit longer, gradually add some spoons of hot water) (step 4 - pic. C).

  • 5.
    Boiling the rice and binding it with butter

    • The boiling water
    • Salt - 9gr
    • Rice (arborio) - 270gr
    • Butter - 10gr [part 2of3]
    • Black pepper - a pinch [part 2of2]
    • Butter - 10gr [part 3of3]
    • One sieve
    • One small bowl

      While the meat is cooking with its wine, put the salt into the boiling water. Add the rice and let it cook for about 12 to 15 minutes (according to instructions on the packaging) stirring occasionally.
      When ready, strain it thoroughly with a sieve, put it into a small bowl, add the butter and the black pepper. Stir evenly (step 5 - pic. A).
      Check the seasoning of the meat and correct it if needed, add 10gr of butter and stir evenly (step 5 - pic. B).
      Serve immediately.

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