Peruvian Veal with Carrots

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            FOOD FUNNY
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Thanks to Anna Welander for this one:

I came from a poor family. We never had meat at our house, and
whenever I would go by a butcher's window I thought there had
been a terrible accident. - Jack Paar

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            TODAY'S RECIPE
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This stew from high in the Andes is almost as good when made
with beef or pork.

Peruvian Veal with Carrots (Ternera con Zanahorias)

2-3 lbs (900-1350 g) lean shoulder of veal, cut into
2-inch (5 cm) pieces
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
2-4 cloves garlic, finely chopped
1 cup (250 ml) dry white wine
2 Tbs (30 ml) butter
1 onion, finely chopped
1 lb (450 g) carrots, thinly sliced
About 1 cup (250 ml) beef stock

Season the veal with the nutmeg, salt, and pepper and place
in a bowl with the garlic and white wine. Cover and marinate
refrigerated for 3 to 4 hours, turning once or twice. Heat the
butter in a large heavy pot over moderate heat and saute the
onion and carrots until the onion is tender but not brown, about
5 minutes. Add the veal and marinade along with just enough
beef stock to cover. Simmer covered over low heat until the veal
is tender, about 1 1/2 hours. The carrots should be very soft,
almost falling apart. Serves 4 to 6.
Received on Thu Nov 9 08:37:53 2006