Veal garlic stew (Aillade de veau)
================================== 2024-11-23


Inspired by: Aillade de veau

Comment: Sear the meat well to obtain flavor.
Once cooked, garlic loses its strength and becomes milder, more fragrant and melting.
Bread or breadcrumbs are used to bind the sauce,
You can add potatoes 60 minutes before the end of cooking.
Although the recipe mentions 15 cloves of garlic, you can easily double this quantity.

5 to 6 servings

Ingredients:
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1 kg of braising veal cut into large cubes (~4 cm) (~150 g pp)
15+ cloves of garlic, peeled, whole
50 g breadcrumbs or bread crumb
1 can of tomato pulp (400 g) or 500 g of tomatoes
5 dl of dry white wine
2 bay leaves
2 sprigs of thyme
nutmeg
1/2 lemon juice
S + P

Preparation:
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Prepare the tomatoes if they are fresh (seeded, cut into pieces).
In a saucepan, brown the meat in a little oil.
Add the garlic, tomato, bay leaf and thyme, then the wine.
Sprinkle with the breadcrumbs or bread crumb.
Salt and pepper.
Cover and simmer for 1 hour and 30 minutes.
When the meat is cooked, remove the bay leaf and thyme, add a few gratings of nutmegs and the juice of 1/2 lemon.