Veau Dans Le Chaudron Recipe
First of all let me thank my neighbor for sharing this excellent Veau Dans Le Chaudron recipe. I tried this recipe for Veau Dans Le Chaudron the other day and was totally bowled over. This Veau Dans Le Chaudron is a perfect Side Dish. Am sure you have had a lot of recipes passed on to you by aunts, mom, grandparents, friends, etc. It is time you pay them back by making and then sharing this wonderful Veau Dans Le Chaudron.
Ingredients
3 tbsp (50 mL) vegetable oil or bacon fat
2 garlic cloves, cut in two
1 3-to-4-lb (1.5-2 kg) veal leg or shoulder boned and rolled
1 tbsp (15 mL) Kitchen Bouquet sauce
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper
1/2 tsp (2 mL) thyme
1/4 tsp (1 mL) savory
1 bay leaf
6 medium potatoes, peeled
6 medium onions, peeled, whole
Directions
Microwave the oil or the bacon fat 5 minutes at HIGH in an 8-cup (2 L) ceramic baking dish.
Make incisions in the meat and stuff with the garlic.
Baste the meat with the Kitchen Bouquet.
Place it in the hot fat.
Microwave 8 minutes at HIGH.
Turn the meat, sprinkle top with salt, pepper, thyme, savory and bay leaf.
Place the potatoes and onions around it.
Cover and microwave 40 to 50 minutes at MEDIUM, or until the meat is tender.
The shoulder will take a little longer to cook than the leg.
A personal note: There is no liquid to add to this recipe.
Cooked in this way, the meat has enough juice to make its own gravy.
Some veal cuts release more moisture than others.
Should there be too much juice after cooking, simply remove roast to a warm plate, surround with the potatoes and onions.
Keep in a warm place.
Return the baking dish to the microwave oven, uncovered.
Boil the juice 3 to 6 minutes at HIGH or until the desired consistency is reached.
Serve in a sauceboat.
Make incisions in the meat and stuff with the garlic.
Baste the meat with the Kitchen Bouquet.
Place it in the hot fat.
Microwave 8 minutes at HIGH.
Turn the meat, sprinkle top with salt, pepper, thyme, savory and bay leaf.
Place the potatoes and onions around it.
Cover and microwave 40 to 50 minutes at MEDIUM, or until the meat is tender.
The shoulder will take a little longer to cook than the leg.
A personal note: There is no liquid to add to this recipe.
Cooked in this way, the meat has enough juice to make its own gravy.
Some veal cuts release more moisture than others.
Should there be too much juice after cooking, simply remove roast to a warm plate, surround with the potatoes and onions.
Keep in a warm place.
Return the baking dish to the microwave oven, uncovered.
Boil the juice 3 to 6 minutes at HIGH or until the desired consistency is reached.
Serve in a sauceboat.
