Slow-Cooked Veal Confit en Cocotte tender and creamy

Name: Slow-Cooked Veal Confit en Cocotte
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6 servings
Cuisine: French
Ingredients: 3.25 lb (1.5 kg) of veal in a single piece if possible (shank, shoulder); 2 onions; 1 sprig of thyme; 1 bay leaf; veal stock 1.7 cups (40 cl); olive oil; salt, pepper

By Franck8441 4.3/5 (13 reviews) · 🍳 27 made it

Prep 10 min

Cook 150 min

Total 2h40

Servings 6 serv.

A veal confit to be savored with a spoon...

Ingredients for 6 servings

Adjust for

servings

3.25 lb (1.5 kg) of veal in a single piece if possible (shank, shoulder)
2 onions
1 sprig of thyme
1 bay leaf
veal stock 1.7 cups (40 cl)
olive oil
salt, pepper

Step-by-step recipe

1 Preheat the oven to 170°.

2 In a cast iron casserole, brown the veal in olive oil.

3 Remove the meat and sauté the roughly sliced onions (I cut them into eighths). Put the meat back on the onions, pepper, add the bouquet garni as well as the veal stock. Salt lightly as it is already salted.

4 Put the cast iron casserole in the oven for 2 hours 30 minutes. If there is a lot of liquid remaining, you can slightly reduce it.
Enjoy with a spoon ...

Chef Patrick's Comment

Average recipe, why add veal stock when you just need to add around these same veal bones thyme bay leaf some carrots and onions 40cl of salted and peppered water and cook for 5 hours at 80° to make a true confit prepared at "low temperature".

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Wine Pairing

Meursault Burgundy Saint-Joseph Rhône Valley

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