Sunday, March 16, 2008

Saturday's Braise

Yesterday veal was on sale at the store, so we picked up a nice looking rolled roast that I made last night as a braise. I used the recipe for "orange-braised veal shoulder with sweet and sour braised cabbage and fennel slaw" from How to Cook Meat for this. Aside from a mistake that wasn't particularly tragic -- I used the lemon juice to braise the cabbage instead of vinegar, but that meant that I had to make the fennel slaw with orange juice and lemon zest -- I followed the recipe.

To accompany the veal and cabbage I did mashed potatoes with celery root.

This was some extremely good food.

We also had a green salad.

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