Hearty Veal And Mushroom Cobbler Recipe Video
Really beautiful, rustic and warm inviting dish - perfect for entertaining
make the veal stew ahead (up to ine day and keep refrigerated) make the
pastry leaves ahead (up to ine day and keep refrigerated, covered loosely with
plastic wrap).Change this to vegetarian, skip the bacon and veal and beef broth -
use veggie broth or water and add 1 cup diced potato in place of veal.
Ingredients
3 oz sliced bacon strips
1 onion, chopped
3 cloves garlic, chopped
1.5 lbs veal cubes for stew
1 Tbs olive oil
3 carrots, chopped
2 leeks, white and pale green part, cleaned and sliced into thin half moons
7 oz chopped white mushrooms
10 oz chopped crimini mushrooms
2 tsp chopped fresh thyme or rosemary or died herbs
ground black pepper
salt
4 cups low sodium beef broth or water
For pastry leaves:
1 cup all purpose unsifted flour
2 tsp chopped fresh thyme
2 tsp sugar
1 tsp baking powder
3 tbls cold, unsalted butter cut into small cubes
1/3 cup heavy cream
2 Tbs cornstarch
3 Tbs cold water
1 egg yolk beaten with 1 Tbs milk
Directions
In a large dutch oven, brown the lardons until cooked - remove with slotted
spoon and place on plate to drain. Add veal cubes and brown on all sides
about 5 mins per side. Transfer to plate with bacon.
Reduce heat to medium low and add oil to pot. Add onion and cook, stirring about 5 mins.
Add carrots, leeks, mushrooms and garlic and cook stirring for about 5 mins.
Add broth and return bacon and veal to pot. Add herbs, salt and pepper.
Bring to a boil, lower heat and cook for about 45 mins, partially covered.
Meanwhile, add flour, salt, sugar, baking powder and minced fresh herbs to a food processor.
Cut in cubes of butter with a pulsing technique. Add heavy cream and pulse just to combine.
Turn out onto lightly floured board and roll to 1/4 inch thickness. Cut into decorative shapes,
place on a plate and cover refrigerate until ready to use.
Heat oven to 350. Combine 3 Tbs water and cornstarch, heat stew to boiling and stir in cornstarch mixture
boil 1 min. Ladle the veal stew into a large casserole dish and arrange the pastry cut outs atop, overlapping but
allowing some space for stew to vent steam. Brush pastry with egg wash. Bake (on a baking sheet to catch spills)
for 30 -35 mins. Cool for 10 mins on a wire rack.
spoon and place on plate to drain. Add veal cubes and brown on all sides
about 5 mins per side. Transfer to plate with bacon.
Reduce heat to medium low and add oil to pot. Add onion and cook, stirring about 5 mins.
Add carrots, leeks, mushrooms and garlic and cook stirring for about 5 mins.
Add broth and return bacon and veal to pot. Add herbs, salt and pepper.
Bring to a boil, lower heat and cook for about 45 mins, partially covered.
Meanwhile, add flour, salt, sugar, baking powder and minced fresh herbs to a food processor.
Cut in cubes of butter with a pulsing technique. Add heavy cream and pulse just to combine.
Turn out onto lightly floured board and roll to 1/4 inch thickness. Cut into decorative shapes,
place on a plate and cover refrigerate until ready to use.
Heat oven to 350. Combine 3 Tbs water and cornstarch, heat stew to boiling and stir in cornstarch mixture
boil 1 min. Ladle the veal stew into a large casserole dish and arrange the pastry cut outs atop, overlapping but
allowing some space for stew to vent steam. Brush pastry with egg wash. Bake (on a baking sheet to catch spills)
for 30 -35 mins. Cool for 10 mins on a wire rack.
Editors Review
This hearty veal and mushroom cobbler recipe is a wonderful preparation if you have guests over or if you want to give an exotic treat to your family. The best part is that you can prepare it in advance and keep it in the fridge to bake when ready. Take a look at the video for exact recipe.Comments
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