Estimated reading time: 5 minutes
If we are talking about a dish with history, then this is definitely one! In 1800, the borders of France and Italy were slightly different than they are now. On this ground, which is now western Italy, the battle between France and Austria took place. Napoleon claimed this victory, which he had actually won only just. For example, Napoleon's chef had to cook with the few products that were available at that time and that is how Kip Marengo came into being. Over the centuries, this recipe has been adapted somewhat and is often made with veal shoulder. I found this recipe in the super old cookbook of my French teacher's grandmother. Even more history and how fantastic to get inspiration like this! A delicious stew, this veau Marengo de Napoleon. veal shoulder recipe in the oven
And this is how you make it:
Veal shoulder is a piece of calf meat that comes from the top of the calf and contains bone, muscle, fat, and connective tissues. It is a versatile cut of meat that can be prepared in a variety of ways, including roasting, broiling, steaming, or grilling.
Veal shoulder is highly prized for its tender and juicy texture, combined with a delicate, refined flavour that elevates any meal. This cut of meat is an excellent choice for culinary enthusiasts looking for something special. It is exceptionally versatile and easy to prepare, making it easy for even the busiest chefs to handle. In addition, veal shoulder offers a rich source of high-quality proteins, essential vitamins and minerals. This makes it an exceptionally healthy choice for anyone who strives for a responsible, tasty way of eating, where both health and enjoyment are paramount.
-First cut the pieces of veal shoulder for the Veau Marengo de Napoleon into coarse chunks if your butcher has not already done this for you. I ordered this from my regular Keurslager in Veen and was allowed to choose the pieces that he cut off the shoulder for me. A beautiful piece of meat that certainly fits well in this stew. veal shoulder in the oven
-Then clean the mushrooms and cut them into quarters. Peel the carrot and cut it into nice small cubes.
-Take a frying pan or sauté pan with a thick bottom and pour in about two tablespoons of olive oil. Then sprinkle some salt and freshly ground pepper over the meat. Let the chunks cook slowly without scooping the meat. Then flip them over and cook the other side until golden brown.
-Take a cleaver and finely chop the parsley, peel the shallots and one onion and chop this very finely. Sprinkle this mix over the meat and then sprinkle the flour over it. Stir it gently over low heat and let it cook for a while.
-The other onion can be roughly chopped and added to the pan. Then you can add the wine, the mushrooms and fry them for five minutes. Then add the diced tomatoes, the puree and all the spices. Season with salt and pepper again and top up the pan with water if necessary to cover the meat.
- Finally put the lid on the pan at an angle and let it simmer for about an hour to an hour and a half.
Veau Marengo de Napoleon
Finally, when the meat from the Veau Marengo de Napoleon is cooked and wonderfully tender, serve it with boiled potatoes or fresh tagliatelle. After all, it is a half French/Italian recipe
* Merci Dominique de m'avoir prêté le livre de cuisine de votre grand-mère, quelle inspiration! *
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Veau Marengo de Napoleon
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Ingredients:
- 800 gram veal shoulder - order from your butcher, this is not standard in stock
- 2 white onions
- 1 winter carrot
- 2 large shallots
- 3 toes Garlic
- 1 can of diced tomatoes
- 1 can of tomato paste concentrated
- 400 gram white mushrooms
- 2 tablespoons flower
- 150 ml White wine
- fresh chopped parsley
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 1 bay leaf
- olive oil
- salt
- peper
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And this is how you make it:
- First cut the pieces of veal shoulder into coarse chunks if your butcher has not already done this for you. I ordered this from my regular Keurslager in Veen and was allowed to choose the pieces that he cut off the shoulder for me. A beautiful piece of meat that certainly fits well in this stew.Veau Marengo de Napoleon
- Then clean the mushrooms and cut them into quarters. Peel the carrot and cut it into nice small cubes.
- Take a frying pan or sauté pan with a thick bottom and pour in about two tablespoons of olive oil. Then sprinkle some salt and freshly ground pepper over the meat. Let the chunks cook slowly without scooping the meat. Then flip them over and cook the other side until golden brown.
- Take a cleaver and finely chop the parsley, peel the shallots and one onion and chop this very finely. Sprinkle this mix over the meat and then sprinkle the flour over it. Stir it gently over low heat and let it cook for a while.
- The other onion can be roughly chopped and added to the pan. Then you can add the wine, the mushrooms and fry them for five minutes. Then add the diced tomatoes, the puree and all the spices. Season with salt and pepper again and top up the pan with water if necessary until the meat is covered.Veau Marengo de Napoleon
- Finally, put the lid on the pan at an angle and let it simmer for about an hour to an hour and a half.
Do you like the above recipe? Then try the recipes below:
Sauerkraut strudel with pear jam
Whole chicken from the Römertopf with Provencal herbs
Mushroom quiche with persillade
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veal shoulder recipe in the oven
I have veal shoulder. never eaten before, but will give it a try