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Recipe · Loire Valley
Cul de veau à l'angevine
Anjou braised veal rump in red wine
⏱ 150 minServes 6Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 kg (3.3 lb)veal rump
200 g (7 oz)smoked bacon
300 ml (1¼ cups)Saumur-Champigny red wine
300 ml (1¼ cups)chicken stock
300 g (11 oz)button mushrooms
3carrots
2onions
50 g (2 oz)butter
2 tbspflour
Bouquet garnisalt, pepper
- 1.5 kg (3.3 lb) veal rump
- 200 g (7 oz) smoked bacon
- 300 ml (1¼ cups) Saumur-Champigny red wine
- 300 ml (1¼ cups) chicken stock
- 300 g (11 oz) button mushrooms
- 3 carrots
- 2 onions
- 50 g (2 oz) butter
- 2 tbsp flour
- Bouquet garni salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Brown the veal in butter in a Dutch oven. Set aside.
- Sweat the onions, sliced carrots and bacon.
- Return the meat, sprinkle with flour and stir.
- Pour in the Saumur-Champigny and the stock.
- Add the bouquet garni and season with salt and pepper.
- Cover and simmer over very low heat for 2 hours.
- 30 minutes before the end, add the sliced mushrooms.
- Serve with steamed potatoes or fouées.
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