Friday, March 13, 2015

FFWD ~ Veal (Beef) Marengo

Veal Beef Marengo

Our recipe this week for French Fridays is the classic Veal Marengo. It is a veal stew from the Provence, with tomatoes, mushrooms, onions, olive oil, and Provencal herbs. According to Dorie, this dish was created in 1800, by Napoleon’s chef, in honor of the General's success at the Battle of Marengo. Dorie’s version was given to her by a friend, and comes from Le Cordon Bleu in Paris. This is one of those dishes that can be found on menus all over France. Obviously, withstanding the test of time!

We loved this dish…and even though it didn’t call for carrots…they were delicious

Right from the start I ran into a problem! There was no veal to be found on the Florida panhandle! Of course, I only checked three stores…but considering it was a beautiful day for beach walking, I didn’t want to spend it driving from grocery store to grocery store.  I settled on beef, knowing that I would have to cook my Marengo longer than the 40 minutes Dorie suggested for the veal.  At first, I decided to leave it in the oven an extra 20 minutes. It seemed fork tender, however when served it was still a bit tough. I left the remainder in the oven for another 20 minutes, while we ate. The next night it was perfect!

Just out of the oven and the aromas were terrific! 

The dish consists of the meat being coated in seasoned flour and browned in oil, then removed from the pan. Now the onions get sautéed and simmered with the diced tomatoes, tomato paste, white wine, and herbs. I added my mushrooms and cipolline onions at this point, rather then wait, and add them later. Cover the pan, and place in the oven to finish the cooking.  This dish gets served with boiled potatoes on the side. My hubby is on South Beach this week, so I chose carrots. I boiled them and added them to the pot at the end!

This classic French dish, was absolutely a winner in my house! I am determined to try this one again, with veal, when I get home. Happy Friday everyone!!

To see what the other Dorista’s thought of this recipe check it out here. The recipe can be found in Dorie Greenspan’s cookbook, “Around My French Table”.  You can also find it here!



This was a winner in my house...
Delectable…Bon Appétit

26 comments:

  1. Just gorgeous, Kathy, and I don't blame you one bit for not wanting to spend the day romping around looking for veal! Yours looks like it had a lot more liquid than mine and you were much smarter with braising it longer. Ours was also better as leftovers for softening the meat further. Good stuff!

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  2. Kathy, Veal is not readily available where I am too so I just went ahead with beef. This was good! Love love your pictures!

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  3. How odd no veal where so many Italian-Americans have retired? I made it with beef too... it really is a tasty stew, glad life is beautiful in Flordia... your friends up north are knee deep in mud!

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  4. I used beef also Kathy, and it did take longer to cook, but I knew that going in. This was so good and I can't wait to find a veal shoulder to do it up right. I also can't believe we are coming to the end of this journey,
    it has been so much fun.

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  5. Time spent on the beach beats grocery shopping every time. Have fun in Florida. Seems that many of my Facebook friends are down there at the moment, desperately seeking a little sun from the sounds of it:-)

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  6. Looks wonderful! I love that you added the carrots. I pulled out my copy to quickly peruse the recipe...I will be adding it to an upcoming menu!

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  7. Your stew looks fabulous. I really enjoyed this one. I knew I wouldn't get veal in my supermarket either, so when I did my excursion for lobster in the posh part of town, I picked up some veal too.

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  8. Wow - our pictures of the stew in the pot look nearly identical - great minds re: the carrots, right? I thought it needed some colour! So funny as I was writing the post, I was thinking I have NEVER seen this on a menu in France. I need to look harder! Happy Weekend!

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  9. The beef stew looks fantastic, Kathy. And I love the add of carrots.

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  10. This sounds great! Veal is not the easiest thing to find here either, and I would've been like you with the beach walking. The aromas had to be the best!

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  11. Looks delicious - when I saw that Susan used lamb, I thought I would have used chicken thighs. Why didn't I think of beef? Happy weekend! David

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  12. So beautiful and vibrant! I'm setting out to make this today! Wish me luck!

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  13. I wondered about you cooking a warm-weather stew when you were enjoying the sunny Florida weather. But, two nights in a row, it must have worked. We had a cold and blustery week-end in California so it was fine. I couldn't find veal either but when I make it again I will be sure to have veal and the very special onions on hand. I also needed to cook mine longer (used beef) and would have liked more sauce. Needs some tinkering but was delicious, I agree.

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  14. I love your version of this, Kathy, and I wish I'd added carrots to mine! I hope you're having a wonderful vacation. I bet it's nice to get some relief from the winter much of the U.S. and Canada have been having this year.

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  15. Your stew looks so saucy, where did you get all that liquid? Mine was almost dry. If I make it again, I will do the one pot method.

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  16. Dear Kathy, This looks wonderful and warming. The weather is cold here and windy and this would be a perfect dish. Enjoy your stay and your walks on the beach it sounds wonderful. xo Catherine

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  17. A beautiful and delicious dish. You did a terrific job.

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  18. I love your addition of carrots & will be making this again with beef. It was so delicious! Your photos are great!

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  19. Your dish looks like a perfect dinner, delicious :D

    Cheers
    Choc Chip Uru

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  20. So pretty! And everyone who added carrots had the right idea.

    Can't wait to catch up with you in a few weeks!

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  21. I am literally drooling Kathy! You made one fine stew here and the colors are amazing!

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  22. As much as I enjoy grocery shopping (no kidding, it's one of my favorite activities...), beatch walking was the right choice. I made it with pork, but I like knowing other meats this works well with. I loved the sauce and veggies, and next time I might add carrots too! Nnice version!

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  23. I love the idea of adding carrots. I definitely found myself wishing this had more vegetables.

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  24. This certainly looks delicious! I make a beef stew that we like a lot. The cooking time is long, but I always make a giant batch so I have leftovers to freeze.

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