Re:Veal Heart Stew (agnesrob)

Sun, 23 Aug 2009 09:54:41 GMT

Joe, I do remember that post. But, shhhhh! I want to keep it a staple in ours before the price goes up!

Re:Veal Heart Stew (joerogo)

Sun, 23 Aug 2009 09:20:14 GMT

agnesrob, Veal hearts are a mianstay of the Northeast Pa. diet Try adding a splash a red wine vinegar.

http://www.roadfood.com/Forums/tm.aspx?m=414902&high=ghig's

Veal Heart Stew (agnesrob)

Sun, 23 Aug 2009 07:15:40 GMT

Two of my kids like pot roast gravy but don't like the consistency of pot roasted meat (I Know! Go figure). Anyway I noticed some sliced veal hearts at my local Shop Rite and remembered my Mom using all kinds of inexpensive meats like that when I was a kid. Of course most of those inexpensive meats have found their way into the mainstream and are no longer cheap(veal shanks, lamb shanks, tongue etc). I was happy to discover these were still cheap. I bought three packs of two thick slices each.

Cubed them.

Added a pack each of veal short ribs and chuck short ribs

I dusted all with flower and browned them. Sauted some chopped onion and garlic. and braised them in beef broth, red wine, tomatoe paste, mushrooms, chopped fresh rosemary and parsley for about three hours.
They loved it and the fact that the meat was not all mushy. My husband and I enjoyed the addition of the short ribs. I served it over buttered egg noodles.

I will definately be making this ecconomical stew again, unless some celebrity chef makes veal hearts popular!