1kg Gourmet Direct Rose Veal Boneless Shoulder
1/2 cup butter
1/4 cup Brandy
1 tsp. Dijon style mustard
2oogm Veal Glaze mixed with 2 cups water
1/2 cup Verjuice
2 tsp Red Currant Jelly
1/4 c. chopped fresh Parsley
1 tsp. dried Tarragon leaves
1/2 tsp Sage
1 tbsp flour
1 tbsp water
500gm fresh button mushrooms sliced
¼ piece Gourmet Direct Puff Pastry
(Feeds 4-6)
Remove meat from netting and pat dry with paper towels. Cut meat into cubes no larger than 2cm. Melt 1/4 cup of the butter in a large oven dish. Brown meat in batches without crowding.
When all pieces are browned return meat to oven dish. Add Brandy and ignite using long matches!
Stir in mustard and flour. Place in preheated 170°C oven. Bake without lid for 15 minutes in oven.
Remove from oven and toss meat once then return to oven uncovered for further 15 minutes.
Pour in Veal Stock and Verjuice. Cover.
Bake for up to 2 hours or until Veal is very tender. Add Red Currant Jelly, half of the chopped fresh herbs. (You can use your own combo here)
Meanwhile, melt remaining butter in frying pan over high heat. Brown mushrooms 5 to 10 minutes. When ready to assemble pie, garnish stew with mushrooms and remaining herbs.
At this point you can enjoy this meal as a stew with green veges and mashed potatoes.
Or… Increase oven temp to 200°C
And…
Pour meat stew into a buttered, family size pie dish or into individual ramekins or mini pie dishes. Roll pastry out as required to make a nice thick lid for your pie or pies. You do not need a base.
Bake until golden brown.
Tip: You could add sliced and sautéed celery, onions and carrot to this stew for extra flavour. If you do this sauté the sliced veges after browning the meat, remove, flame the meat then return the veges to the oven dish before adding the flour and continue on with the recipe.