Ragout Of Veal With Shallots And Endives

1. 1

   Beurre manie: 1 tablespoon unsalted butter mixed with 1 tablespoon flour

2. 2

   Process the shallots with the metal blade of a food processor until finely chopped about 8 pulses scraping down the work bowl as necessary. Reserve

3. 3

   Preheat oven to 375 degrees

4. 4

   Pat the veal cubes dry with paper towels. Heat 2 tablespoons of the butter and the oil in a large skillet over medium high heat cook the veal in three batches until browned on all sides Transfer to a large heatproof casserole. Add the cognac to the skillet ignite it and reduce the juice to a glaze about 1 minute after the flames subside. Add the wine bring to a boil and reduce it by half about 3 minutes. Add the shallots and cook until soft scraping the bottom of th pan about 2 minutes. Add the garlic thyme and vinegar bring to a boil and reduce the liquid by half about 3 minutes. Pour the shallot mixture over the veal in the casserole and add 1 cup of the chicken stock. Cover the casserole tightly and place it in the center of the oven to braise for 45 minutes. Add the remainig stock and cook until the veal is tender about 45 minutes more. Transfer the veal with a slotted spoon to a side dish. Bring the sauce un the casserole to a boil. Stir in the brown sugar. Whisk in the beurre manie a little bit at a time until the sauce is thick enough to coat a spoon. Return the veal cubes to the casserole and toss gently to coat with sauce.

* Per serving · 4 servings · Values may vary.