Every year, since the beginning of time I have made Veal Marengo during the holiday season. Usually I make it the day I trim the tree.
It’s my own, personal tradition as no one else in the family realizes that I do this.
Funny…. They are all very aware that I bake Christmas cookies around the same time.
More about that after the recipe.
This would traditionally be over gnocchi or polenta. We also like it over garlic-infused mashed potatoes.
Click here to Pin Veal MarengoPrint
This is a braised dish, done on the cook-top. You could also do it in the slow-cooker. (See recipe under Slow Cooker Favorites)
- Prep Time: 10 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 servings 1x
- Category: Veal
- Method: Braise
- 16oz (480gr) veal, suitable for braising, cut into 2″ (5cm) cubes
- 1 tbs olive oil
- 2 tbs tomato paste
- 1 clove garlic, minced
- 1/2 (4oz, 120ml) cup chicken broth
- 1 1/2 cup (12oz, 360ml) dry white wine
- 1 bouquet garni
- 1 tsp dried thyme
- 10 – 12 medium shallots, peeled, left whole
- 4oz (120gr) mushrooms, trimmed, cut into quarters if large
- 1 tbs butter
- 2 – 3 tbs cornstarch (maizena) dissolved in 3 tbs water
- In a deep, heavy pan heat the oil over medium-high heat.
- Add the veal and brown on all sides.
- Add garlic, tomato paste, broth, wine, bouquet garni and thyme and bring to a boil.
- Cover and reduce heat to low.
- Simmer for 45 minutes.
- Melt butter in a nonstick skillet over medium-high heat.
- Add shallots and sauté until starting to brown, about 5 minutes.
- Add mushrooms and sauté another 5 minutes, stirring often.
- After the veal has simmered for 45 minutes add the shallots and mushrooms and simmer another 30 minutes or until vegetables are done.
- With a slotted spoon remove the meat and vegetables to a serving dish.
- Cover to keep warm.
- Turn the heat to medium-high under the sauce.
- Give the cornstarch mixture a stir and add to the sauce a little at a time until thickened to your liking.
- Spoon over the meat and vegetables and serve.
You can substitute pearl onions or a larger onion, quartered, for the shallots.
Serve over gnocchi, pasta or polenta.
- Serving Size: 1/2 recipe
- Calories: 646
- Sugar: 11.6 g
- Sodium: 683.6 mg
- Fat: 19.9 g
- Saturated Fat: 6.6 g
- Trans Fat: 0 g
- Carbohydrates: 33.8 g
- Fiber: 4.6 g
- Protein: 52 g
- Cholesterol: 206.3 mg
Keywords: veal stew, shallots, mushrooms, veal
Regarding the cookies – my sister pointed out many years ago that Christmas cookies last longer if they are kept in the freezer.
It’s not that freezing helps keep them fresh, although it does…. It’s that being in the freezer makes it harder for certain people to eat them all in one sitting. They are out of the way and rock-hard cold.
She had 2 boys and a husband with no control.
No comment on my own household but I put the cookies in the freezer as soon as they’re cool.
I thaw some every few days.
Except the lemon bars. Those are mon mari’s favorites and, strangely, he prefers them a little bit stale.
Regardless…. I make a small batch and they are his, to eat as he chooses.
It’s my Christmas gift.
They never last very long.