Baking veal with mushrooms, onions, and red wine in a baking sleeve is a fantastic way to lock in flavor and moisture. The baking sleeve ensures that the veal becomes tender and absorbs all the delicious flavors. Here’s a recipe to help you make this dish:
Ingredients:
- 2 pounds veal stew meat or veal shoulder, cut into chunks
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 2 cups mushrooms, sliced (such as cremini or button)
- 3 cloves garlic, minced
- 1 cup red wine (such as Merlot or Cabernet Sauvignon)
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary leaves)
- 1 bay leaf
- 1 tablespoon all-purpose flour (optional, for thickening)
- 2 tablespoons water (if using flour)
- Fresh parsley, chopped (for garnish, optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
2. Prepare the Veal:
- Season the veal chunks with salt and black pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
- Add the veal chunks and brown them on all sides, about 5 minutes. You may need to do this in batches to avoid overcrowding the pan. Once browned, remove the veal and set aside.
3. Sauté the Vegetables:
- In the same skillet, add the sliced onions and cook until they are softened and starting to caramelize, about 5 minutes.
- Add the sliced mushrooms and cook until they release their juices and start to brown, about 5 more minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
4. Make the Sauce:
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the skillet.
- Add the dried thyme, dried rosemary, and bay leaf.
- Bring the mixture to a simmer and cook for 5 minutes.
5. Assemble the Dish:
- Place the browned veal chunks in a large baking sleeve or oven-safe baking dish.
- Pour the mushroom, onion, and red wine mixture over the veal.
- If using a baking sleeve, seal it tightly according to the package instructions. If using a baking dish, cover it tightly with aluminum foil.
6. Bake:
- Place the baking sleeve or dish in the preheated oven.
- Bake for 1.5 to 2 hours, or until the veal is tender and the flavors are well melded. The cooking time may vary depending on the size of the veal chunks.
7. Thicken the Sauce (Optional):
- If you prefer a thicker sauce, you can make a slurry by mixing 1 tablespoon of flour with 2 tablespoons of water.
- After baking, carefully open the baking sleeve or dish (watch out for steam) and stir in the flour slurry.
- Return the dish to the oven, uncovered, for an additional 10 minutes to thicken the sauce.
8. Serve:
- Remove the bay leaf before serving.
- Garnish with fresh chopped parsley if desired.
- Serve the veal with the mushrooms and onions over mashed potatoes, rice, or pasta to soak up the delicious sauce.
Enjoy your tender and flavorful veal dish! If you have any more questions or need additional tips, feel free to ask.
