Veal Forcemeat (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 165 Minutes |
Ready In: 170 Minutes Servings: 2 |
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Ingredients:
3/4 pound veal stew meat, diced into 1-inch cubes |
salt |
freshly ground black pepper |
1 cup chopped onions |
1/2 cup chopped carrots |
1/2 cup chopped celery |
2 crushed garlic cloves |
1/2 cup chopped tomatoes |
1 teaspoon green peppercorns |
4 cups veal stock |
1/4 cup olive oil |
2 cups chopped onions |
1/2 cup chopped celery |
1/2 cup chopped carrots |
salt |
crushed red pepper |
1 tablespoon chopped garlic |
2 (28-ounce) can peeled, seeded and chopped tomatoes |
2 teaspoons dried oregano leaves |
1 bay leaf |
1 small can tomato paste |
3 cups water |
Directions:
1. In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Saute for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender. Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.
2. For the Spicy Tomato Sauce:
3. In a saucepan, over medium heat, add the oil. Add the onions, celery and carrots. Season with salt and crushed pepper. Cook for 4 to5 minutes or until the vegetables are soft and clear in color. Add the garlic, tomatoes, oregano, and bay leaf. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Bring the liquid to a boil, reduce the heat to medium low and simmer for 1 hour. Remove from heat and reseason with salt and pepper. Yield: 4 cups
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