Veal Tendron En Cocotte Lute

INGREDIENTS

INSTRUCTIONS

Heat oil in a pan with butter. Add veal and salt and pepper. Cook for
a few minutes to colour it, then put the meat in a casserole. Pour
some white wine into the frying pan to remove the caramelised bits,
let the alcohol evaporate but not the liquid. Pour the juice into the
casserole.  Chop the pumpkin, carrots, garlic, parboiled potatoes and
tomatoes  into fairly large pieces. Cut a few inches of orange peel and
a sprig  of rosemary. Pour some oil in a frying pan, add the potatoes
and fry  them for a few minutes until they start to brown. Add them to
the  veal. Then put the rest of the vegetables, except the tomatoes in
the  frying pan with some butter, add the rosemary and more butter if
necessary. Once it has started browning nicely, add with the tomatoes
and bay leaf to the veal.  Put flour in a bowl, add water and mix into
a dough. Pour the fatty  liquid from the cooking of the veal into a
dish with a stock cube and  a little parsley. Put the lid on the pot,
then seal up the gap  between the lid and the pot with the dough to
keep in the steam and  flavour. Sprinkle rock salt on the pastry.  Put
in the oven at 180C for half an hour.  Converted by MC_Buster.  Posted
to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1393
Calories From Fat: 47
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 2074.6mg
Potassium: 4394.3mg
Carbohydrates: 308.1g
Fiber: 46.5g
Sugar: 71.1g
Protein: 41.9g