Wednesday, February 29, 2012


This recipe is based from Daniel Boulud's BRAISE cookbook.  If you like this recipe, you can buy the book in a click.

It's still Winter although it feels so much like Spring in NYC.  But before summer arrives in a few months, I wanted to make this dish.  This is Daniel Boulod's version of the Goulash:

2-1/2 lb boneless veal shoulder
2TB unsalted butter
1/2 tsp freshly ground pepper
5 oz slab bacon, roughly chopped
1/4 c paprika
1 onion, peeled and chopped
4 garlic cloves, peeled and chopped
1 tsp caraway seeds
1 tsp dried marjoram
5 plum tomatoes, chopped
1 green bell pepper, cored, seeded, and roughly chopped
1 red bell pepper, cored, seeded, and roughly chopped
1 yellow bell pepper, cored, seeded, and roughly chopped
1 lb Yukon Gold potatoes (about 2)
2 bay leaves
2 sprigs fresh thyme
Sour cream, for serving

Center a rack in the oven an preheat the oven to 300 degrees F.

Season the veal with salt and pepper.  Sear veal in a dutch oven or small pot with 2 TB of butter.  After 7 minutes, add the chopped bacon and continue browning the veal on all sides for 15 minutes.

Remove a place veal on a platter.  Lower the heat to medium-high and add the paprika, onion, garlic, caraway seeds, and marjoram and cook stirring, till the onion is transluscent about 7 minutes.  Add the peppers and continue for another 4 minutes.

Pour in the 2 cups of water and stir to incorporate the brown bits from the bottom of the pot.  Add the potatoes, bay leaves, and thyme.  Add the veal back.  When boiling, cover and place inside the oven at preheated 300 degrees F oven.

Braise for 2-1/2 hours.  Serve with sour cream on top or on the side.
This is a hearty meal.  Best eaten in the Winter.
If you want to eat at one of his restaurants, check out the site below.  He serves excellent food!
He also has a restaurant in Las Vegas, USA.

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