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diced veal


  1. Remember to remove your diced veal from the packaging, pat dry and bring to room temperature.
  2. Pre heat your oven to 135 oc temperature.
  3. Next choose a suitable sized oven proof casserole with a tight fitting lid.
  4. Season the meat just prior to coloring with good quality sea salt.
  5. Make a mirepoix by neatly chopping equal amounts of onion, carrot and celery or my preferred choice of celeriac, the root of the celery plus a bay leaf, sprig of thyme and a few black peppercorns, another nice addition can be a head of garlic split in half.
  6. Take a large, heavy based frying pan, and add a few drops pomace or vegetable oil.
  7. Fry the veal on all sides in small batches then transfer to the casserole dish.
  8. Next fry the mirepoix until lightly coloured
  9. Then add half a bottle of white wine, cider or a favorite local blonde beer and reduce by two thirds then add 500 ml of essential cuisine chicken stock, and reduce a little, thicken with a tablespoon corn flour mixed with a little cold water and stirred into the boiling broth.
  10. Pour the sauce over the veal and cover.
  11. Place in the centre of the oven and cook for approximately 2 hours, the meat should be tender when pierced with a meat fork.
  12. Remove from oven, carefully take out the veal and keep warm
  13. Pass off the juices through a fine sieve into a clean sauce pan and reduce to a glossy finish then pour back over the veal ready to serve.