Braised Veal Stew With Olives and Topped with Gremolata

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Braised Veal Stew With Olives and Topped with Gremolata

No Comments 03 February 2012

When it gets chilly out, all I want to do is eat stew. This braised veal with tomatoes and olives is delicious over wide egg noodles or papardelle and is pretty easy – once you’ve browned the meat and onions, you just throw everything in and let it simmer until it’s fall-apart tender. It reheats beautifully and is even better the next day.

I make a gremolata (the chopped herb accompaniment of lemon zest, garlic and herbs traditionally for osso buco) and sprinkle it on top for a fresh, bright finish. 

By Lisa Ades”

Ingredients:

  • 2 lbs stew veal
  • 1 large onion, finely diced (about 2 cups)
  • 3 cloves of garlic, minced
  • 2 carrots, finely diced (about 1 cup)
  • 3 stalks celery, finely diced (about 1 cup)
  • 1/3 cup red wine
  • 2 Tbl tomato paste
  • 1 28 oz can crushed tomatoes
  • canola oil
  • salt and pepper
  • bay leaf
  • olives ½ cup sliced, green or black or a mixture

Directions:

1) Dry the veal well with paper towels and brown on all sides in a little oil in batches. Don’t overcrowd the meat or it will steam, not brown. A non-stick pan works well for this. Remove to a bowl.

2) Saute the minced onion, carrots, celery and 1 tsp. kosher salt and freshly ground black pepper in remaining fat (or add a little oil) until soft and translucent, about 5 minutes.

3) Add in tomato paste, minced garlic and red wine to the onion mixture, and sauté for a few minutes until the wine has reduced.

4) Add back in the browned veal, the crushed tomatoes and the bay leaf, and cover and simmer on a low heat for an hour to 1.5 hours, until the veal is very tender.

5) Season to taste with salt and pepper and serve with broad egg noodles or papardelle. Sprinkle the entire stew with the gremolata when serving if desired, or pass a small bowl with the gremolata separately.

GREMOLATA:
• Zest of one lemon (about 1 tsp.; I use a microplane to zest the lemon, then chop it)
• 1 clove finely minced garlic
• 1 Tbl. minced fresh parsley, thyme or rosemary (I use a mixture of all 3)

Combine all ingredients and run a knife over all of it on a cutting board to mince further and blend.

Serves 4-6

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An Almost-Spring Sheva Berachot by Ruthie Bodner

sheva berachot table settings

An Almost-Spring Sheva Berachot by Ruthie Bodner

No Comments 01 February 2012

Thank you Ruthy Bodner for sending in your beautiful sheva berachot pics to share with our Jewish Hostess readers!

I especially love your blue and orange floral themed tables- so springy and  bright! Your place cards and challah plate with the molded rose butter (or margarine) add such a festive touch.  I’m sure your sheva berachot dinner party was a huge success! Marlene

Sheva Brachos Table Settings
Stern Rice Sheva Brachos
Stern Rice Sheva Brachos
Pictures above- I enjoy doctoring placecards and having fun with that. My husband and I collect salt and pepper shakers and like to to put out the wedding themed ones at our Sheva Berachot tables.

 

Lego Pieces Centerpiece
-At the time, my son used his Lego skills for the centerpiece. Cute, no? The whole family gets involved with poster making, signage, collages etc.

Jewish Table Arrangement
-Took the arrangements from a wedding and made up a focal point for the kitchen/bar area.

Jewish Table Settings Banner
-Saw similar personalized banners on different websites and attempted to personalize this SB for our friend. Had a blast doing it but it’s not as easy as it looks. Time consuming.

Fruit Centerpiece
-Plants were inexpensively purchased at Costco and I put them in this display as a centerpiece for an almost spring Sheva Berachot.

by Ruthie Bodner

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