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Portobello Veal Pot Roast with Basil Mashed Potatoes

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INGREDIENTS

10 lb. Veal Chuck, Shoulder Clod, Roast (IMPS/NAMP 310B)
4.0 cups of Portobello Sauce Magnifying_glass
1/4 cup olive oil
salt and pepper, to taste
2 cups diced onion, about 10 oz.
2 cups diced celery, about 8 oz.
1 cup diced carrot, about 5 oz.
2 tbsp. minced fresh garlic
2 cups dry white wine
6 cups rich veal stock
1 cup canned tomatoes, broken up, about 10 oz.
1 tsp. black peppercorns
1 tsp. dried thyme leaves
3 ea. bay leaves
1/2 oz. dried porcini
2 cups boiling water
1/2 cup chopped fresh basil, about 1/2 oz.
9 cups hot mashed potatoes
chopped fresh parsley, for garnish

INSTRUCTIONS

  1. 1
    Trim veal; cut into 12 portions, each 2 inches thick and approx. 12 ounces. Brown veal in oil. Remove to hotel pan; sprinkle with salt and pepper.
  2. 2
    Sauté onion, celery, carrot and garlic in drippings 10 minutes or until browned. Deglaze pan with wine; pour mixture over veal. Add stock, tomatoes, peppercorns, thyme and bay leaves to hotel pan; cover tightly with aluminum foil. Cook in 325°F oven 2 to 2-1/2 hours or until veal is tender. Remove veal; keep warm. Strain and reserve 3 cups cooking liquid, discarding solids.
  3. 3
    Soak porcini in boiling water until softened. Drain and chop porcini. Strain and reserve 1/2 cup soaking liquid.
  4. 4
    Plate 1 portion veal with 1/3 cup Portobello Sauce and 3/4 cup mashed potatoes. Garnish with parsley.

notes

Recipe developed by Tim Cushman for '99 ad campaign. Tested, refined and edited by Culinary Center, November, 1998. No photo taken. Recipe No. 1065

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cuisines European, Italian
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