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Le Chaudron recipe

Tendrons de veau confits

Slow-braised veal breast with carrots

⏱ 180 minServes 6Medium380 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.5 kg (3.3 lb)veal breast riblets
  • 4carrots
  • 3yellow onions
  • 5 clovesgarlic
  • 300 ml (1¼ cups)dry white wine
  • 500 ml (2 cups)chicken stock
  • 2 tbsptomato paste
  • 4 tbspolive oil
  • 30 g (1 oz)unsalted butter
  • 2 tbspflour
  • 1bouquet garnithyme, bay leaf, parsley
  • 2 tspsweet paprika
  • 1bunch of flat-leaf parsley
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1.5 kg (3.3 lb) veal breast riblets
  • 4 carrots
  • 3 yellow onions
  • 5 cloves garlic
  • 300 ml (1¼ cups) dry white wine
  • 500 ml (2 cups) chicken stock
  • 2 tbsp tomato paste
  • 4 tbsp olive oil
  • 30 g (1 oz) unsalted butter
  • 2 tbsp flour
  • 1 bouquet garni thyme, bay leaf, parsley
  • 2 tsp sweet paprika
  • 1 bunch of flat-leaf parsley
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 vegetable peeler1 wooden spoon1 chef’s knife1 cutting boardBlack peppercorns

03 — Method

  1. Take the veal out 30 minutes ahead. Season generously and dust with flour.
  2. Peel the 4 carrots and cut into 3 cm (1 in) chunks. Thinly slice the 3 onions. Remove the germ from the 5 garlic cloves and crush them.
  3. Heat 3 tbsp of olive oil and 30 g (1 oz) of butter in the large cast-iron Dutch oven over high heat and brown the veal in batches, 10 minutes.
  4. Set aside. Cook the onions over medium heat for 8 minutes until golden. Add the garlic, tomato paste and paprika and cook 2 minutes, stirring.
  5. Deglaze with the white wine, scraping up the browned bits, and reduce for 5 minutes.
  6. Return the veal with hot chicken stock halfway up and the bouquet garni. Bring to a simmer, cover and cook over very low heat for 1 hr 30 min until tender.
  7. Add the carrots for the last 45 minutes.
  8. The meat should fall apart with a fork. Adjust the seasoning, sprinkle with parsley and serve with steamed potatoes or fresh tagliatelle.

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CategoryMain dishes