Jägermeister veal stew

Ingredients

Yield:

12 people

• • 1.5 kg veal cubes
  • 1.750 L veal stock
  • 300g turnip cut into large cubes
  • 300g stirred carrots
  • 300g stirred parsnips
  • 300g beets cubes
  • 500ml red wine
  • 700g little potatoes from Noirmoutier
  • 2 garlic cloves
  • 1 thyme sprig
  • 1 rosemary sprig
  • 1 oregano sprig
  • 300g Cipollini peeled onions
  • 10 oz Jägermeister

Preparation

Difficulty:

Easy

Time:

35 Minutes

Total Time:

4 Hours

1. 1. 1. Preheat oven to 325 °F (160 C)
   2. 2. Sear veal cubes on all sides over high heat and set aside in an oven casserole dish.
   3. 3. Deglaze pan with the Jägermeister and red wine.
   4. 4. Caramelize the Cipollini in oil and set aside with the veal cubes.
   5. 5. Color the turnips, carrots, parsnips, beets, potatoes and garlic in oil. Put the vegetables with the meat in the casserole.
   6. 6. Pour the veal stock into the casserole. Season to taste with salt, pepper and herbs. Cover and braise in oven for 3h-3h30.