Veal Marengo
Ingredients:
| 40 # |
Veal shoulder, 2” pieces |
| 4 # |
Yellow onions, julienne |
| 1 # |
Flour |
| 2 -#10 cans |
Diced tomatoes |
| 3 gal. |
Brown stock |
GARNISH:
| 4 bunches |
Parsley, chopped |
| 2 -#10 cans |
Black pitted olives |
| 3 -#10 cans |
Quartered artichoke hearts |
| 1 cs. |
Mushrooms, quartered, sautéed |
| 20 |
Tomatoes, diced |
METHOD:
- In the tilt fryer, brown the veal in hot oil.
- Add the onions and sauté.
- Add the flour, cook for 2 minutes.
- Add the canned diced tomatoes and 2 gals. of the brown stock.
- Season with salt and pepper.
- Simmer for approximately 2 hours.
- Check periodically to add more stock.
- Add the garnish to each Hotel pan.
NOTE:
This stew may be made a day in advance and reheated without the garnish.
Source: Chef Keith Hammerich, CCSF
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