Veal with Myrtle

Veal with Myrtle

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    Makes: 4 servings
    Veal with Myrtle
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    Myrtle, a plant native to the Mediterranean, is cultivated primarily in Europe and is most commonly found in recipes from European cultures. It lends a slight bitterness and a citrus note to dishes and is perfect when paired with bacon or veal, as in this recipe.

    What to buy: Myrtle may be found at some gourmet markets and farmers’ markets. Duck may be substituted for veal.

    Instructions

    1. 1Place onion, carrot, celery, and half of myrtle sprigs in a large pot of water. Bring to a boil. Generously season veal leg or shoulder with salt. Immerse veal in the pot and simmer uncovered until tender, about 2 hours.
    2. 2As soon as meat is cooked, drain it and, while still hot, place on a bed of myrtle leaves, cover with another layer of leaves, and wrap tightly with foil.
    3. 3Cool, then refrigerate for 24 hours. Remove leaves and serve veal thinly sliced, decorated with a few myrtle leaves and a drizzle of olive oil.

    Beverage pairing: Domaine Mommessin Pommard Perrières, France. Such a simple, fundamental dish is a perfect opportunity to show off a complex wine. Veal and Pinot Noir pair beautifully, and Pinot doesn’t get more complex than in a Burgundy, so this dish makes for a great opportunity to splurge on something complex and delicious. The attractive leafy quality in the wine will hit the high notes from the myrtle.

    This recipe, while from a trusted source, may not have been tested by the CHOW food team.

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