Veal Short Rib Stew

I love breast of veal and I also love short ribs, so if I see breast-of-veal short ribs in a store or can get them from a butcher, it’s a big, delicious win! I braise them into a stew, which is perfect when it’s cold outside (14F where I live). The aroma in my kitchen is incredibly comforting.

If you can’t find veal breast short ribs, ask the butcher to cut up a veal breast for you. Or, make this dish using the whole breast of veal.

VEAL SHORT RIB STEW

• 3 pounds veal short ribs

• 2 tablespoons olive oil

• 2 medium onions, cut into chunks

• 4 medium carrots, peeled and cut into chunks

• 2 large all-purpose or Yukon Gold potatoes, peeled and cut into chunks

• salt and freshly ground black pepper to taste

• 2 large sprigs fresh thyme

• 1 cup white wine

• 3 medium tomatoes, cut into chunks

Wipe the surfaces of the meat and set them aside. Heat the olive oil in a large, deep saute pan over medium heat. Add the veal pieces and cook, turning them occasionally, until all sides are browned (about 10-12 minutes). Add the onions, carrots and potatoes to the pan. Sprinkle the ingredients with salt and pepper and place the thyme sprigs on top. Pour in the white wine. Bring the liquid to a boil. Cover the pan, turn the heat to low-medium and cook for one hour. Add the tomatoes, cover the pan and cook for another hour or until the meat is tender.

Makes 4 servings

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Yellow Split Pea Soup

Yellow Split Pea Soup

The best reason to freeze a smoked turkey carcass or buy a big smoked turkey drumstick.

So you can use it for this soup, and have a most comforting dish for dinner when it’s cold outside like today. Or when it’s rainy or snowy and you need something hot, filling, thick and nourishing, easy to prepare and good to eat.

Yellow Split Pea Soup

• 1 smoked turkey carcass (or use a smoked turkey drumstick)
• 10 cups water
• 1 pound dried yellow split peas
• 2 medium onions, chopped
• 2 large carrots, chopped
• 2 large stalks celery, including leaves, chopped
• 2 medium parsnips, chopped
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon ground allspice
• salt and freshly ground black pepper to taste

Place the turkey in a soup pot and pour in the 10 cups of water. Bring to a boil over high heat. Turn the heat to a simmer and cook for 4-5 minutes, removing any scum as it rises to the surface. Add the peas, onions, carrots, celery, parsnips, parsley, allspice and some salt and pepper to taste. Cover the pan and cook for about 2-1/2 to 3 hours or until the peas are soft. Remove the turkey. Puree the soup in a food processor or with an immersion blender. If you wish, remove any meat from the turkey, chop it and add to the soup.

Makes 8-10 servings