This Caramelized Veal is an old recipe, at least in its origins -- the tradition of adding sugar to a recipe dates to the middle ages, when sweeteners were scarce and consequently highly prized, something to be enjoyed by those wealthy enough be able to procure them. To serve 6-8 you'll need:
Prep Time: 30 minutes
Cook Time: 90 minutes
Ingredients:
- A piece of veal filet weighing 1 3/4 pounds (800 g)
- 6 ounces (180 g) dried cannellini beans, soaked overnight
- 2/3 cup unsalted butter
- 1/4 pound white onion
- 1/3 cup dry white wine
- Hot water
- 1/3 cup sweet white wine
- 1 teaspoon honey
- A small (5-inch or 12 cm) sprig of rosemary
- 5 leaves sage
- 2 cloves garlic, crushed
- Olive oil
- Salt
Preparation:
Mince the onion and sauté it until golden in 2 tablespoons of olive oil, and when it has turned golden add the dry white wine. Simmer until the wine has evaporated, add the soaked beans, and hot water to cover. Simmer the means until tender, 1 to 2 hours, salting them when they're almost done.
While the beans are cooking, tie the meat and brown it in a quarter cup of the butter over a low flame, turning it to color all sides. While you're browning the meat, preheat your oven to 360 F (180 C), When the meat is well browned, transfer it to a roasting pan and roast it for about 25 minutes. When it is done, remove it to a rack and let it rest for 15 minutes while deglazing the pan with the sweet wine; while you're getting ready to deglaze the pan melt the remaining butter with the rosemary, sage and garlic. Stir the butter into the pan drippings, and cook, stirring, until the mixture foams up. Add the honey and return the meat to the pan; cook, spooning the sauce over the meat, for a few minutes. Serve the meat on a bed of beans.
While the beans are cooking, tie the meat and brown it in a quarter cup of the butter over a low flame, turning it to color all sides. While you're browning the meat, preheat your oven to 360 F (180 C), When the meat is well browned, transfer it to a roasting pan and roast it for about 25 minutes. When it is done, remove it to a rack and let it rest for 15 minutes while deglazing the pan with the sweet wine; while you're getting ready to deglaze the pan melt the remaining butter with the rosemary, sage and garlic. Stir the butter into the pan drippings, and cook, stirring, until the mixture foams up. Add the honey and return the meat to the pan; cook, spooning the sauce over the meat, for a few minutes. Serve the meat on a bed of beans.
