This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using veal gives me a much shorter cooking time and a more reliably tender finished dish.
Mashed potatoes are good…..Print
Veal Niçoise Style
Niçoise means in the ‘style of Nice’ (like Florentine means ‘in the style of Florence). In this case it means with black, cured olives.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 sercvings 1x
- Category: Beef
- Method: Braise
- Cuisine: French
- 14oz (420gr) veal, suitable for braising, cut into chunks (1 1/2 ” (3.75 cm)
- 1oz (30gr) bacon, chopped
- 3 shallots, sliced
- 1 clove garlic, minced
- 4oz (120gr) mushrooms, trimmed, sliced
- 10 Greek olives, pitted, cut in half
- 1 tsp oregano
- 2 bay (laurel) leaves
- 1 cup (8oz, 240ml) dry white wine
- 1 tbs tomato paste
- 1 tbs olive oil
- 1 tbs cornstarch dissolved in 2 tbs water
- Heat oil in a medium skillet. Add veal and brown on all sides. Remove to a plate.
- Add shallots, bacon and sauté until shallots are tender and bacon crisp.
- Add mushrooms, garlic and sauté until mushrooms start to soften.
- Add herbs, wine, tomato paste and stir to combine.
- Return veal to skillet, cover, reduce heat and simmer gently for 45 minutes.
- Uncover and increase heat to medium.
- Remove bay leaves and add olives.
- Stir in cornstarch mixture until sauce has thickened.
- Remove from heat and serve.
This could be made in a slow cooker for 5 – 6 hours on low.
Keywords: beef, veal, braise, nicoise
We had frost last night.
May 4th and we had frost.
At least we didn’t have snow.
That’s all I have to say…. I have to go bring my tomato plants inside for the night.
Frost is expected, again.