Legendary Dishes | Marengo Viande de Veau (veal in garlic, tomato and wine sauce)

FRANCE

Chef Dunand‘s original creation for Napoleon Bonaparte after the battle of Marengo in 1800 involved a jointed chicken fried in oil, finished in a delicious brandy, garlic and tomato sauce. Over the years, white wine replaced brandy, onions were added, and veal joined chicken as the choice of meat.

2 kg veal from shoulder, cubed
1 kg tomatoes, peeled, chopped
240 g onions, chopped
200 ml white wine
150 ml water
125 ml olive oil, for frying
12 garlic cloves, crushed
1 bay leaf
1 rosemary sprig
1 thyme sprig
Salt, pinch
Parsley, for garnish

In a large saucepan sauté garlic and onions in half of the oil, about two minutes.

Add water, tomatoes and salt, cook over a medium heat for 20 minutes, until the tomatoes are soft and most of the liquid has evaporated..

Brown veal in a separate pan in remaining oil, add to sauce.

De-glaze pan with wine and add to sauce, cover, simmer for an hour.

LEGENDARY DISHES


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