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SERVE WITH Cooked carrots and creamy polenta.
NOTES
Cooking Club Tip: If you donât have time to marinate the veal overnight, try to let it sit in the wine mixture for at least 4 hours, the last hour at room temperature.
Braising is the secret to making tough, inexpensive cuts of meat succulent. Before braising, brown the meat; then cook it slowly in a tightly lidded pot with a small amount of liquid. Enameled cast-iron pots are ideal for braising because they maintain constant levels of heat, but stainless steel and anodized aluminum pots are good alternatives.
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