Wednesday: Braised veal, chard

I found a nice-looking piece of veal shoulder on sale, so last night I cooked that up.

Veal shoulder, cut into 1cm thick steaks
salt, freshly ground pepper, cumin, and coriander
1 onion, chopped medium fine
4 cloves garlic, roughly chopped
2 Tbs sherry vinegar
1 cup stock (I used turkey stock)
clarified butter (or oil)
chives for garnish

Season the veal pieces well, then brown both sides in the fat.
Add the garlic and onion and sautee another few minutes until they start to soften.
Add the sherry vinegar and stir until it mostly cooks off.
Add the stock, then cover and simmer until the veal is tender.
Remove the veal and reduce the sauce a bit; thicken with starch if you're interested.
Serve immediately, garnished with chives.

We ate this with some sauteed chard, buttered hartweizen, and a green salad.

I really ought to get back to finding interesting recipes in cookbooks and trying them, but somehow that doesn't end up happening during the week any more.