Save Your Pickle Juice Veal Stew

Generally, I like rare beef rarely. Sure it's got a carbon footprint, but I believe humans are meant to eat an omnivorous diet. Veal because it's a by-product of the dairy industry and young has a lesser carbon footprint. When I cook it, I try to conserve in other ways…. like by using pickle juice. I also leave skin on vegetables in this stew because it's easier, better for the environment, and also the most nutrient rich part of these vegetables.

Ingredients

The Base:

1 lb Stewing veal, cubed

1/4 cup Flour

2 tsp Smoked paprika

4 tsp Avocado oil

1/2 cup Pickle juice

2 Bay leaves

1 tsp (or more to taste) Salt

The Garden & Spice:

2 cloves Garlic, minced

1 Onion, chopped

3 Carrots, unpeeled but washed, sliced into rounds

4 Yukon Gold potatoes, unpeeled but washed, cubed

1 tsp Anise seed

1 tsp Herbes de Provence

1 litre Beef stock

Water (to cover)

Instructions

Step 1: The Sear & First Simmer

* Dredge the Meat: In a bowl, whisk together the flour and smoked paprika. Toss the veal cubes until they are thoroughly coated.

* Brown the Veal: Heat the avocado oil in a heavy-bottomed pot over medium-high heat. Sear the veal until golden brown on all sides.

* The Acid Hit: Pour in the 1/2 cup of pickle juice, scraping the bottom of the pot to release the flavorful browned bits (the fond).

* Initial Simmer: Add the bay leaves, 1 tsp salt, and enough water to just cover the meat. Bring to a boil, then reduce heat and simmer uncovered for 1 hour.

Step 2: My Kind of Body Building

* Add Aromatics: Stir in the garlic, onion, and anise seed.

* The Vegetables: Add the washed, unpeeled carrots and Yukon Gold potatoes.

* The Braise: Pour in the beef stock and add additional water if necessary to ensure the vegetables are submerged. Sprinkle in the herbes de Provence.

* Final Simmer: Maintain a gentle simmer, uncovered, for another hour. This allows the liquid to reduce into a rich, velvety gravy. Taste at the end and add more salt if desired.