This recipe is an aboslutely fantastic dish because it is a lighter atlternative to a classic red wine daube (stew). It is very delicate but quite pricey, mostly because of the use of white Châteauneuf du Pape wine
- 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
- 2 chopped onions
- 2 sliced carrots
- 1 slice of bacon, chopped
- 1 pinch nutmeg
- 1 peel of an orange (dried)
- 1 bay leaf
- 1 bottle of white Châteauneuf du Pape
How to proceed:
In a large enameled cast-iron casserole, put the veal shoulder and all the other ingredients. Cover with the wine. Le the meat marinate 6 to 12 hours.
Cook on a low heat during 30 minutes, then at 120° in the oven for another 2 hours.
This recipe is less caloric than a classic beef stew for two reasons. First of all because we use some veal instead of beef meat. Veal is leaner. Second because we do not use any fat to cook it, apart from a bit f bacon. Be careful to the amount of saturated fat and salt though…
High… As you might know bovines release some methane in the atmosphere, which is an important greenhouse gas. For further explanation on this, please read this article.
The fact that we use veal make it even worse than if we would use an adult cow. Therefore one should not have beef everyday. Once or twice a week is enough, with some other proteines sources inbetween (chicken, eggs, dairy, etc.). One should not completely eliminate beef from their diet either as this is an essential source of vitamin B-12, iron and zinc (which are hard to come by elsewhere).
Tags: Château de la Gardine, Cooking, Food and wine pairing, Provence
The same wine as the one used to cook the dish of course… As you might guess, my favourite is the Château de la Gardine Châteauneuf du Pape white tradition. It has the ypical roundness and aromatics of these wines but also a stunning acidity, mostly due to the Urgonian limestones on which the vines grow.