Veal stew 2

06953 VEAL STEW INGREDIENTS for 4 PEOPLE 2 nuts for chicken broth, 4 slices of veal stew (1 kg), 2 sprigs of thyme, Laurel leaf, a small Pack of tomato paste, 200 g of piccalilli, 15 cl of Madeira wine, salt, pepper.

For piccalilli: 750 g of vegetables (cauliflower, green beans, carrots, Zucchini, onions, peppers), 125 g of salt, a teaspoon of turmeric, 1/2 teaspoon mustard powder or beans, one teaspoon of powdered ginger, 45 g of caster sugar, vinegar 50 cl d? alcool, 12 g of corn starch.

Melt the two nuts in a quart of cold water.

In a saucepan, place the veal pieces and cover them with cold broth.

Bring to a boil, add the thyme, bay leaf, salt and pepper, cover and let simmer for 1 hour and 30 minutes, soft focus.

Remove meat and let it cool.

Let reduce by 1/3 cooking sauce, add the tomato paste, piccalilli and wine and simmer for 5 minutes on medium heat.

Remove any bones from meat, cut it into small pieces and put them in the sauce.

Heat for 3 minutes on medium heat and serve immediately, straight into casserole.

Preparation of piccalilli: Peel the onions, cut the cauliflower into small bunches and the beans into sticks.

Cut carrots, Zucchini and bell pepper into small pieces.

Sprinkle it with coarse salt, let dispersed their water and drain.

In a saucepan, mix the turmeric, mustard, ginger and sugar, then stir, little by little, the vinegar.

Add vegetables, bring to a boil and let simmer for 10 minutes, soft focus.

Remove the vegetables with a spoon and pour into glass jars, previously rinsed with boiling water.

Dissolve the cornflour in two tablespoons of cooking sauce, add any remaining cooking sauce, bring to a boil and let it thicken, over medium heat.

Pour the sauce in glass jars, cover them well, let them cool and keep in the refrigerator for an hour.