Veal Braised in Cider, Celery-Apple Mousseline Recipe

Ingredients:

• 2 tbsp. vegetable oil
• 2 lbs. veal shoulder, cut into cubes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups apple cider
• 2 cups beef stock
• 2 tbsp. Dijon mustard
• 2 tsp. fresh rosemary, chopped
• 2 tsp. fresh thyme, chopped
• 1/2 cup heavy cream
• 2 tbsp. unsalted butter
• 4 large celery stalks, peeled and chopped
• 2 Granny Smith apples, peeled and chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 325°F.
2. Heat oil in a Dutch oven over medium-high heat. Add the veal and brown on all sides, about 8-10 minutes. Remove the veal from the pot and set aside.
3. Add the onion and garlic to the pot and sauté until the onion is translucent, about 5 minutes.
4. Pour in the apple cider and beef stock. Add the Dijon mustard, rosemary, and thyme. Bring the mixture to a boil.
5. Return the veal to the pot and cover with a lid. Place the pot in the oven and braise for 1 1/2 – 2 hours or until the veal is tender and falls apart easily with a fork.
6. Meanwhile, make the mousseline. In a separate pot, melt the butter over medium-high heat. Add the celery and apples. Sauté for 5-7 minutes or until the celery and apples are tender.
7. Transfer the celery and apples to a food processor and blend until smooth. Add the heavy cream and blend until combined.
8. Season the mousseline with salt and pepper to taste.
9. Once the veal is done, remove the pot from the oven. Remove the veal from the pot and set aside.
10. Simmer the remaining liquid in the pot over medium-high heat for 8-10 minutes or until the sauce has thickened.
11. To serve, spoon the mousseline onto a plate. Place the veal cubes on top of the mousseline. Drizzle the sauce over the veal.

Serving Suggestions:

This Veal Braised in Cider, Celery-Apple Mousseline recipe is best served hot with a side of roasted vegetables or mashed potatoes. Enjoy!

Verdict:

The combination of veal and apple cider creates a unique flavor profile that’s perfect for any special occasion. The celery-apple mousseline adds a creamy texture and complements the tender veal perfectly. This recipe is a must-try for anyone who loves braised dishes.