Veal Chops Braised In Wine (Côtes De Veau Dans Leur Jus)
Veal Chops Braised In Wine (Côtes De Veau Dans Leur Jus)
This is a lovely, simple, basic method for braising veal chops or steaks. Serve just as is, enriching the braising juices with a little butter, or elaborating with cream and mushrooms or other trimmings, as described in the variations following this recipe. You might arrange the chops on a bed of creamed spainch or on the potatoes simmered in cream and tarragon.
Servings
4
Ingredients
- 4 veal shoulder chops, 3/4-1-inch thick
- 4 tablespoon butter, plus 3 extra tablespoons softened
- 2 tablespoon olive oil
- salt and pepper, to taste
- 3 tablespoon minced shallots
- 1/2 cup dry white wine
- 1 cup veal stock, or chicken stock
- 1/2 teaspoon tarragon
- juice from 1/2 a lemon
- minced parsley, for garnish
Directions
- For the chops, cut the extra backbone pieces and remove any loose ribs, gristle, and excess fat; if tail is loose, wind it around the body of the meat and skewer in place. Dry meat thoroughly with paper towels. Heat 2 tablespoons of butter and 1 of the olive in a pan, and when butter foam begins to subside, arrange as much meat in the pan as will easily fit 1 layer. Brown 3-4 minutes on each side, regulating heat so the butter is very hot but not browning. Remove meat to a side dish if you have not browned al at once, and brown the rest of the veal with more butter or oil if needed.
- Season the meat on both sides with salt and pepper to taste, and arrange in a pan in 1 even layer. Set over moderate heat, stir in the shallots, and cook 2 minutes, then pour in the wine and enough stock to come half way up the meat. Add the herbs and bring to a simmer. Cover the pan, and maintain at a slow, steady simmer throughout cooking, basting the meat several times with the liquid from the pan. The meat should be finished in 50-60 minutes, and should be tender when pierced with a knife.
- Arrange the veal on a platter; cover and keep warm in a turned-off oven, door ajar, for the few minutes it will take to finish the sauce. Skim the surface fat off of the cooking juices, bring to a boil, skimming, and boil down rapidly until liquid is almost syrupy. Carefully correct the seasoning, to taste, adding the lemon juice to taste. Remove from heat and swish in the 3 tablespoons of soft butter, ½ a tablespoon at a time. Spoon the sauce over the chops, sprinkle with parsley, and serve immediately.