Makes 2 quarts
- 2 tablespoons canola oil
- 10 pounds veal shoulder, cut into 2-inch (5-cm) pieces
- 1 small carrot, peeled and diced
- 2 ribs celery, diced
- 1 medium onion, diced
- 4 quarts veal stock
Heat a large stockpot over medium-high heat.
Add the canola oil and then the veal. Sear the veal shoulder for 15 to 20 minutes, until it is golden brown in color, stirring periodically so the meat does not stick to the pot. Add the carrot, celery, and onion and continue to cook over medium heat.
This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits
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