Veal Forcemeat

By á-170456

Ingredients

• 3/4 pound veal stew meat diced 1" cubes
• Salt to taste
• Freshly-ground black pepper to taste
• 1 cup chopped onions
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 2 garlic cloves crushed
• 1/2 cup chopped tomatoes
• 1 teaspoon green peppercorns
• 4 cups veal stock

Preparation

Step 1

In a Dutch oven, over medium heat, add the oil. Season the veal with salt and pepper. When the oil is hot, add the veal, brown for 2 minutes. Add the onions, carrots, and celery. Season with salt and pepper. Sauté for 2 minutes. Add the garlic, tomatoes, peppercorns and stock. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for about 1 hour, or until very tender.

Remove from the heat and cool completely. Strain the veal, reserving the liquid. In a food processor, fitted with a metal blade, add the veal and puree until smooth. Add the butter, bread crumbs and 1/2 cup of the reserved poaching liquid. Season with salt and pepper.

This recipe yields about 2 cups.