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Veal In Walnut Sauce

Mexican.Chef's picture
  Boneless veal shoulder 2 Pound (900 Gram)
  Veal stock/Chicken stock 500 Milliliter (2 Cups)
  White onion 1 Small, cut in quarters
  Garlic 2 Clove (10 gm)
  Dried thyme 1⁄2 Teaspoon (2 Milliliter)
  Mexican cream/Whipping cream 375 Milliliter (1 1/2 Cups)
  Walnuts 310 Milliliter (1 1/4 Cups)
  Sliced blanched almonds 60 Milliliter (1/4 Cup)
  Sliced blanched almonds 60 Milliliter, sliced blanched almonds (1/4 Cups)
  Lard/Vegetable oil 30 Milliliter (2 Tablespoon)
  Minced onion 60 Milliliter (1/4 Cup)
  Minced coriander 125 Milliliter (1/2 Cup)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Coriander sprig 1
  Hot cooked white rice 750 Milliliter (3 Cups)
  Cooked green beans 1 1⁄2 Pound

1. Combine veal, stock, quartered onion, garlic and thyme in 3-quart (3-L) saucepan. Heat over medium-high heat to boiling; reduce heat to low. Simmer, partially covered, until veal is fork-tender, about 1 hour.
2. Meanwhile, combine Mexican Cream, 1 cup (250 mL) walnuts and the almonds in small saucepan. Heat over medium-low heat to simmering; cook 5 minutes. Remove from heat; let stand 30 minutes.
3. Toast remaining 1/4 cup (60 mL) walnuts in small dry skillet over medium heat, turning occasionally, until golden, 2 to 3 minutes. Reserve.
4. Drain veal, reserving stock. Discard onion and garlic.
5. Transfer cream mixture to blender container. Process until very smooth. Add reserved stock; process until blended.
6. Heat lard in deep 10-inch (257cm) skillet over medium heat until hot. Add minced onion; saute until soft, about 4 minutes. Add veal; saute 5 minutes. Stir in cream sauce; heat to simmering. Simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
7. Stir minced coriander and salt into veal mixture

Recipe Summary

Main Dish

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