| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Dujour10 |
4 |
servings |
INGREDIENTS
| 3/4 |
c |
Olive oil |
| 1/2 |
lb |
Veal; cut into 1-inch |
|
|
; squares |
| 1/2 |
lb |
Pork; cut into 1-inch |
|
|
; squares |
| 1/2 |
lb |
Lamb; cut into 1-inch |
|
|
; squares |
| 4 |
|
Rosemary leaves |
| 1/2 |
tb |
Oregano |
| 1/4 |
tb |
Dry basil |
| 1/4 |
ts |
Dry fennel |
| 1/4 |
ts |
Powdered cumin |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
cn |
Diced tomatoes |
| 1/2 |
c |
Red wine |
| 1/2 |
c |
Brandy |
| 1/2 |
c |
Orange juice |
| 1/2 |
|
Lemon; (juice and peel) |
|
|
Salt and pepper |
| 1 |
lb |
Fennel |
INSTRUCTIONS
In three separate pans, heat 1/4 cup of olive oil. Sear veal, pork, lamb.
Combine in one pan. Deglaze the other two pans with red wine and combine
with meats. Add all of the remaining ingredients (dry and liquid), stir
well, let all simmer on low heat, covered, for 2 hours. Stir occasionally,
and serve over grilled fennel.
CHEF DU JOUR JOVANNA CRUZ SHOW #DJ9462
Busted and entered for you by: Bill Webster
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