Recipe - Veal Tendron En Cocotte Lute

6 1 inch slice veal tendron
300 g Shallots
400 g Carrots
6 Cloves garlic
2 Sprigs rosemary
400 g Fresh tomatoes
500 g New potatoes; parboiled
Pumpkin
2 Pinches sugar
2 dl White wine
200 g Flour
Orange zest from One fourth orange
Bay leaf
Parsley

Heat oil in a pan with butter. Add veal and salt and pepper. Cook for a few
minutes to colour it, then put the meat in a casserole. Pour some white
wine into the frying pan to remove the caramelised bits, let the alcohol
evaporate but not the liquid. Pour the juice into the casserole.

Chop the pumpkin, carrots, garlic, parboiled potatoes and tomatoes into
fairly large pieces. Cut a few inches of orange peel and a sprig of
rosemary. Pour some oil in a frying pan, add the potatoes and fry them for
a few minutes until they start to brown. Add them to the veal. Then put the
rest of the vegetables, except the tomatoes in the frying pan with some
butter, add the rosemary and more butter if necessary. Once it has started
browning nicely, add with the tomatoes and bay leaf to the veal.

Put flour in a bowl, add water and mix into a dough. Pour the fatty liquid
from the cooking of the veal into a dish with a stock cube and a little
parsley. Put the lid on the pot, then seal up the gap between the lid and
the pot with the dough to keep in the steam and flavour. Sprinkle rock salt
on the pastry.

Put in the oven at 180C for half an hour.

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Posted to CHILEHEADS DIGEST V3 #, converted by MM_Buster v2.0l.