Succulent Pot-Roasted Cuts of Tender Baby Beef in a Delictible Bone Broth Gravy!
Delectably succulently gelatinously sticky veal pot-roasted stewing cuts saturated in the most concentrated meaty flavored gravy you can wish for!
Gluten-Free, Paleo-Friendly, and Preservative-Free!
Serve with veggies of choice, rice, and roasted potatoes.
Servings: 4 - 5
Veal gives you the BEST Beef Bone Broth you can wish for! You won't receive these results with mature beef bones.
Notes:
This dish takes approximately 11 - 12 hours for your added water to evaporate and to complete its cooking in a slow cooker or crock pot set on high - this results in your meat being left coated in its own succulently, sticky gelatinous moisture.
Using an electric wok - make sure your temperature is set very low, providing you know your temperature very well - I usually set mine between numbers 1 and 2.
This PotRoast is best put on before you go to bed as there is sufficient water to get you through the night to prevent the meat from scorching. A well-loved Pot-Roast that is perfect for weekend cooking when you have plenty of time on your hands, and the best part of this dish is it will look after itself, especially putting it on at night before you go to bed.
Add nothing more! There is more than enough flavor in veal.
Yes, it's a lot of coconut oil, but this is needed to brown and gently sizzle your meat for its succulency and to bring out its full concentrated flavor, as veal is lean meat.
Never be tempted to add more water to your slow cooker - your meat is ready when the water has evaporated.
When making your gravy: Too much water will dilute and ruin the flavor, so take EXTRA CARE!
Do not stir, jiggle, poke, or move your meat while cooking! You want the pieces whole - not stringy bits to serve.
When ready to serve, add a little water to thin out your gravy only if needed and according to taste.
Adding natural browning to your gravy with carrots:
If you have a cake rack or steamer trivet that fits your electric frying pan or wok, you may add some water and steam your carrots on it or in a steamer basket. As the water evaporates, it will leave behind its concentrated vegetable stock or browing - do not allow it to burn. Add sprinkling water, redissolve it all by stirring it up, and add it to your gravy.
Adding natural browning to your gravy with Onions:
You may follow my Sweet Onion Rice Buns recipe, which will give you plenty of onion browning to add to your gravies - my daily favorite, being gluten-free - free of GMOs and Preservatives.
You will find that after steaming your onions, whole in their skins until they just begin popping out of their skins, watch the water, and never add too much water because it must result in a brown onion liquid with the right amount of water being allowed to evaporate to attain it. Do not let it burn. Add a little water to its concentrated form, stir it up, then add it to your gravy.
Ingredients:
132 g coconut oil or any vegetable oil or fat of your choice
1.5 kg Veal stewing cuts, bone-in
15 ml salt
3 large or 4 medium onions, whole, cleaned, unpeeled
2 cups water
17.5 ml ordinary rice, ground (for gluten-free) or flour to thicken gravy
Method:
- Add your meat to your slow cooker or wok and sprinkle over your salt.
- Weigh your fat and add it on top of your meat.
- Clean your onions - do not peel them. Don't be surprised - they will add browning and flavor to your meat!
- Place your whole unpeeled onions on top of your meat and cover with your lid.
- If using a slow cooker: Set your temperature too high.
- If using your electric wok: Set the temperature to a very low simmer.
- Cook for 11 -12 hours or until you can crumble the bones between your fingers.
- Gently remove your meat and set aside covered to keep warm.
- Squeeze out your onions from their skins, discarding those that have not disintegrated - do not discard those that have become the gravy - you will know what I mean when you get to this point because it will taste too delicious... so taste those onions!
- Crumble your bones over your gravy while tasting them - discarding those that do not crumble.
- Make sure there are no bones in your gravy that can damage your immersion blender.
- Puree your crumbled bones into your gravy with your immersion blender until well blended and smooth.
- If gluten-free: Grind your rice into flour in a coffee grinder.
- Put your gravy back on to heat, and before it bubbles, sprinkle over your rice flour, stirring it in until smooth.
- If using flour: Blend it into very little water until smooth, and keep stirring until it is cooked and thickened. We do not want to water down the flavor in our gravy.
- Smooth out any lumps in your gravy with your immersion blender, and adjust the seasoning by adding water but, and a big but here... only as needed - too much... and you will water down the delicious flavor of your gravy!
Serve & Enjoy!