Veal Marengo
============ 2016-04-19

4 people

Comment: Must be imperatively prepared 1 day in advance, first because it will taste better warmed up, but also due to the cooking of the meat which may take between 1 and 2 hours, depending on the piece, which makes it hard to cook other dishes, since we do not really know when the meat will be ready.

"sifflet cut"  mushrooms: Sifflet is french for whistle. Cut each mushroom in 2, then each half into 3 pieces for small wedges. It looks nicer.


700+ g veal stew (eg shoulder) cut in large pieces
2 carrots, cut into small pieces
1 onion, coarsely chopped
3+ peeled garlic cloves, crushed
450g sliced or "sifflet cut" mushrooms
1 can of crushed tomatoes, peeled (400 g)
3 dl dry white wine
5-6 dl veal or beef stock
few sprigs parsley.
thyme 2 to 3 branches
2 bay leaves
cayenne pepper
Juice of 1/2 lemon
S + P


In a Dutch oven with a little oil, briefly roast the meat on all sides a few pieces at a time.

Add carrots and onion and cook for ~5 minutes, stirring occasionally.
Deglaze with 2/3 wine, cook for a few minutes
Mix 1 heap teaspoon of corn starch in the rest of the wine, add to the pan.
Add the garlic crashed, a little cayenne pepper, pepper,
Add the tomatoes with their juice, bay leaves, a few sprigs of parsley, thyme, and the stock.

Simmer first without lid to reduce a little, then cover and lower the heat, 60 to 120 minutes for a tender meat.

Meanwhile, sauté the mushrooms in a pan with a little butter and a little lemon juice for 5 to 10 minutes.

When the meat is tender, remove from heat and discard the parsley, thyme and bay leaf.
Add mushrooms, stir and let stand overnight.

Reheat before serving.