| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 4 3/4 |
lb |
Veal rib eye; boned |
| 1 |
|
Red onion; finely chopped |
| 6 |
tb |
Olive oil |
| 1 |
tb |
Fresh rosemary; chopped |
| 1 1/2 |
lb |
Pearl onions |
| 1 |
tb |
Olive oil |
| 5 |
tb |
Butter |
| 1 |
ts |
Garlic; minced |
| 2 |
c |
Chicken stock or canned low-salt broth |
| 10 |
oz |
Frozen artichoke hearts; thawed, drained, halved lengthwise |
| 2 |
c |
Fresh peas or frozen; thawed |
INSTRUCTIONS
RAGOUT
*Ask your butcher to bone the veal for you. Start marinating it a day
ahead.
Place veal in 13 x 9 x 2 inch glass baking dish. Sprinkle generously with
salt and pepper. Mix red onion, 4 tablespoons oil and rosemary in bowl. Rub
onion mixture over veal. Cover; chill overnight.
Preheat oven to 400°F. Scrape onion mixture off veal. Heat 2 tablespoons
oil in heavy large skillet over high heat. Add veal and brown well on all
sides, about 6 minutes. Transfer veal to roasting pan. Roast until
thermometer inserted into center registers 130°F for medium-rare, about 35
minutes. Transfer meat to platter. Let stand 5 minutes.
Cut meat into 1/2 inch thick slices. Arrange on plates. Add veal juices to
ragout. Bring to simmer. Serve with veal.
For the Ragout: Cook onions in large pot of boiling water 2 minutes. Drain
and cool. Peel onions.
Preheat oven to 400°F. Transfer onions to rimmed baking sheet. Drizzle with
oil. Sprinkle with salt and pepper. Toss to coat. Bake until tender and
golden, shaking pan occasionally to turn onions and brown, about 35
minutes.
Melt 1 tablespoon butter in heavy large skillet over medium heat. Add
garlic; saute 1 minute. Add stock; boil until liquid is reduced to 1 cup,
about 10 minutes. Add onions, artichokes and peas; simmer until onions and
peas are crisp-tender, about 4 minutes. Add 4 tablespoons butter; stir
until melted. Season with salt and pepper.
Printed in Bon Appetit April 1998
Typed and Busted by Carriej999@AOL.com 4/98
Recipe by: Arrows, Ogunquit, Maine
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 10,
1998
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