Braised Veal with Rice: Reisfleisch (Wolfgang Puck) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
2 pounds veal shoulder |
3 tablespoons oil |
2 onions, chopped |
3 cups veal stock |
3 tablespoons sweet hungarian paprika |
2 teaspoons ground cumin |
6 cloves garlic, minced |
cayenne pepper, to taste |
1 bay leaf |
salt and freshly ground black pepper |
1 1/2 cups long grain rice |
2 red bell pepper, cored, seeded, peeled and diced |
6 cornichons, coarsely chopped |
1 teaspoon minced fresh marjoram |
1 teaspoon minced parsley |
1 teaspoon minced chives |
freshly grated parmesan |
butter lettuce |
pumpkinseed oil |
balsamic vinegar |
salt and freshly ground pepper |
Directions:
1. Cut the veal into thin slices, the size of a silver dollar.
2. In a heavy saute pan, add oil and sear meat. Add onions and saute until golden brown. Deglaze with stock, add the paprika, cumin, garlic, cayenne, and bay leaf. Season with salt and pepper.
3. Add the rice and cook over low heat for about 20 minutes or until rice is almost done. About 5 minutes before rice is cooked, stir in red peppers and cornichons.
4. Serve hot and sprinkle with fresh herbs and grated Parmesan.
5. Serve with butter lettuce salad that has been lightly dressed with pumpkinseed oil and balsamic vinegar and seasoned with salt and pepper.
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