1/2 c Olive oil
3 lb Veal shoulder; cut into
-1/2-inch
; pieces
Salt
Freshly ground black pepper
1/2 c Flour
Essence
2 c Finely onions
1 c Finely celery
1 c Finely carrots
2 tb Chopped garlic
2 Bay leaves
2 tb Chopped fresh thyme
1 c Beer
8 c Veal or dark stock
1 lb Small morel mushrooms;
-cleaned
1 lb Fingerling potatoes;
-scrubbed and halved
2 Ears fresh corn; scrapped
-from the
; cob
1/4 c Parsley
2 c Flour
1 Pinches salt
2/3 c Lard
3 tb Ice water; up to 4
EGG WASH
1 Egg mixed with 1 tablespoon
-water
In a large stock pot, or Dutch oven, over medium heat, add the olive oil.
Season the veal with salt and pepper. Season the flour with Essence. Dredge
the veal in the seasoned flour, coating each side completely. When the oil
is hot, brown the veal for 2 to 3 minutes on each side, or until very brown
on all sides. Remove the veal and set aside. Add the onions to the pan and
season with salt and pepper. Saute for 2 minutes Add the celery and carrots
and continue to saute for 1 minute. Season with salt and pepper. Stir in
the garlic, bay leaves, and thyme. Cook for 1 minute. Add the beer to the
pan, scrapping the bottom and sides to loosen the browned particles. Add
the stock. Bring the liquid up to a boil and reduce the heat to medium low.
Add the veal and simmer for 2 hours. In a mixing bowl, toss the mushrooms,
potatoes, corn and parsley with salt and pepper. Add to the pot and
continue to cook for 1 hour or until the sauce is stew-like and the meat is
tender. Preheat the oven to 350 degrees F.
In a mixing bowl, combine the flour and salt Add the lard and work it in
with your hands until the mixture resembles coarse crumbs. Add the water, 1
tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in
plastic wrap and refrigerate for 30 minutes. Remove the dough from the
refrigerator and place on a lightly floured surface. Roll out the dough
into a rectangle about 20 inches in diameter and 1/8-inch thick. Fold the
dough into fourths and carefully remove the dough from the surface. Pour
the stew into a large greased baking dish or pan (12 quart casserole dish).
Place the dough directly over the pan. Tuck the excess dough evenly into
the sides of the dough. Crimp the dough firmly. Make several small slits in
the top of the dough, this will allow the steam to escape. Egg wash the
dough and place on a baking sheet. Bake until the top is golden brown,
about 25 to 30 minutes. Remove and cool for 5 minutes before serving.
Yield: 8 to 10 servings
Recipes
Yields
1 servings