Cocotte de veau aux herbes. After the long week end of Turkey and left overs, cooking something new was fun.
I love to cook my meals in the oven when the occasion presents itself thus tonight we did just that.
A wonderfully tender veal shoulder ( have your butcher cut it into pieces to save you time) with tarragon, parsley and chervil with wine and lemon. The essence of the herbs infuses the meat as a result the meat is tender and each bite absolutely melting.
Finishing it by adding the heavy cream, the sauce will dilute thus adding even more flavor to the meat.
Careful when bring it out of the oven and cooking it on the stove top, remember hot.
Cocotte de Veau aux Herbes - A classic French recipe
- 1 hr 25 mins total
- 5 mins prep
- 1 hr 20 mins cook
- serves 6
2 pounds shoulder of veal2.00 lbs
2 tablespoons fresh flat-leaf parsley2.00 tbsps
2 tablepsoons fresh tarragon leaves2.00
2 tablespoons fresh chervil2.00 tbsps
2 tablespoons unsalted butter2.00 tbsps
1 cup white wine1.00 cup
2 to 3 tablespoons heavy cream3.00 tbsps
Preheat the oven to 400 degrees. Cut the veal into pieces of 2 to 3 inches thick. Chop the parsley, the tarragon and the chervil. In a large cocotte melt the butter.
Add the veal one at the time and then add the herbes to it. Mix well. Add 2 tablespoons of the white wine, cover and place in the hot oven. Cook in the oven for 30 minutes.
Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.
Remove the cocotte from the oven and add the rest of the white wine, the juice of the half lemon and the heavy cream. Place over the stove over high heat for another 7 to 8 minutes
Serve in a shallow dish.
Great side dish are butter sautéed mushrooms.
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