This recipe comes to you care of Ferme Reveuse pasture-raised beef short ribs. This delicious, rich and classic Eastern European comfort food dish is a labour of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do.
Ferme Rêveuse doesn’t just produce incredible eggs, veal, chicken and beef, but they also make traditional European foods such as sauerkraut and their delicious spaetzle. Spaetzle is an egg based quick noodle made by straining a thin dough through the holes of a colander over boiling water. It’s relatively simple to make yourself but why not buy it made with pasture raised eggs?
If you want a stick to your ribs winter meal, this is the one for you. Veal strips slow braised with a clove studded shallot in a white wine sauce creates a delicious stewed meat perfect for pasta or spaetzle like they do in Switzerland. If you’ve never had spaetzle, it’s an egg-based pasta perfect for a rich cream sauce like this.
I’m back with another delicious Ferme Rêveuse veal recipe just in time for holiday celebrations. This recipe was inspired by the 100+ year old cookbook Science in the Kitchen and Art of Eating Well by Pellegrino Artusi. This is a great hearty family dish full of delicious flavours. As the veal braises, it creates a delicious pasta sauce. Use your favourite pasta (I love gluten free La Veneziana pasta) or Ferme Rêveuse spaetzle to soak up the sauce.
1, 3lb Ferme Rêveuse veal blade roast
2 tbsp olive oil
2 tbsp butter
salt and pepper to taste
2 small carrots, peeled and rough chopped
1 stalk celery, rough chopped
1 small onion, peeled and sliced
50 g bacon, cubed, about 2-3 slices
2 tbsp tomato paste
1/4 cup flour or all purpose gluten free flour
1 1/2 cup Ferme Rêveuse chicken broth
450 g dried macaroni or 1-2 packs of Ferme Rêveuse spaetzle
parsley, for garnish
parmesan cheese (optional), for serving
roasted vegetables, for serving
Remove roast from the fridge 30 min before cooking. Season on all sides with salt and pepper.
Set an oven proof skillet that has an oven safe lid over medium high heat. Melt in olive oil with butter. Once the butter begins foaming, add the veal blade roast to the pan and sear until golden brown on all sides. Set aside. Reduce heat to medium.
Add in carrots, celery, onion and bacon to the skillet. Saute 5 minutes or until softened and bacon has begun to render. Add in tomato paste and stir for 30 seconds. Sprinkle over flour and toss to coat ingredients. Pour in broth. Bring up to a simmer and snuggle in the veal roast so the vegetables and broth come up the sides. You want the roast submerged slightly in the liquid.
Cover with the lid and bake for 45 minutes. Remove the skillet from the oven. Carefully flip the roast. Cover with a lid and bake for another 45 minutes. You could even bake it for another hour if you want it extra tender.
While the roast is cooking, prepare your pasta according to directions about 30 minutes before the roast is done.
Remove the skillet from the oven. Remove the roast from the skillet and put onto a cutting board. Tent with foil for 10 minutes.
To serve, I like to remove the bones from the veal blade roast and slice it. Place the slices onto a serving dish. Using a slotted spoon, put remove the vegetables and bacon from the sauce and place on top of the veal.
Simmer the sauce if it is too thin for your liking until reduced slightly. Pour the pasta into the sauce and stir to reheat and get coated. Serve with the veal, parmesan and roasted vegetables and garnish with parsley.
