Chef Martino

Season 2008 Episode 09.27.08

Crock Pot Veal Marengo

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Marengo, à la [muh-RENG-goh]A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.preparation: 25 minutescooking: 6 hours 20 minutesserves 6Ingredients2¼ lb. (1 kg) cubed stewing veal6 tablespoons (45 ml) floursalt and pepper to taste4 tablespoons (30 ml) oil1 cup onion, minced2 garlic cloves, chopped2 tablespoons (30 ml) tomato paste1 cup (250 ml) diced tomatoes1 cup (250 ml) dry white wine3 cups (750 ml) beef broth1 cup white mushrooms, quartered1 cup (250 ml) pearl onions12 - 15 Kalamata olives *1/2 cup chopped fresh parsley, as neededDirectonsIn a bowl, toss veal in seasoned flour to coat.In a skillet, heat oil over medium-high heat and brown veal cubes.Transfer veal to a slow cooker.In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.Add white wine and reduce by half.Stir mixture into the slow cooker and add beef broth.Cover and cook on low for about 6 hours.Add mushrooms, pearl onions and olives.Cover and cook on high for 15 minutes.When meat is done, adjust seasoning and check consistency of sauce.Stir in chopped parsley.Serve over your favourite pasta noodles.* Kalamata Olives - One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.moreless

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