5 tablespoons unsalted
butter |
2 ½ pounds boneless veal shoulder, cut
into 1-inch cubes |
12 small shallots, peeled |
1 teaspoon ground coriander |
2 medium tomatoes, cut
into chunks |
5 cups Beef Stock* or, in England imported
beef or meat stock; or Chicken Stock* or commercial chicken broth
plus 2/3 cup Glace de Viande* |
2 bulbs fennel, trimmed,
cored, and cut into 1-inch chunks |
¼ cup fresh lemon juice |
1 tablespoon kosher
salt, or less is using commercial broth |
Freshly ground black pepper, to taste |
1 pound medium egg noodles,
cooked just until tender |
|
In a medium stockpot,
melt 2 tablespoons butter over medium-high heat. Toss the meat with
the flour. Add one third of the veal and brown, about 5 minutes per
side. Set aside in a bowl. Melt 1 tablespoon of butter, add another
one third of the veal, and brown on all sides. Transfer to the bowl,
repeat with 1 more tablespoon butter and the remaining veal. |
Add the remaining butter, the shallots,
and coriander. Toss to coat the shallots with butter. Lower the heat
to medium and cook for 5 to 7 minutes, shaking the pan frequently,
until the shallots are beginning to brown. |
Stir in the meat, tomatoes,
stock, and if using, the meat glaze. Bring to a boil, scraping up
the browned bits from the bottom of the pan. Skim any foam that rises
to the surface. Lower the heat and simmer for 30 minutes. |
Stir in the fennel. Return to a boil.
Lower the heat and simmer for 30 minutes. Season with the lemon juice,
salt, and pepper. |
Pass the noodles on
the side, or stir into the soup just before serving. When ladling
the soup, make sure to get the heavy stuff, as it has a tendency to
sink to the bottom. |
* See book for actual recipe |
|