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Mama Deb
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Mama Deb [userpic]

Tonight's dinner: Veal stew over cous-cous
Was going to be lamb stew, but was no lamb stew or piece of lamb suitable for cutting up and stewing.
(Mandatory disclaimer. This is *kosher* veal. That means that the animal must be healthy enough to have lived another year if not slaughtered, and must have perfectly smooth lungs with no adhesions. So veal must be free-range. It is not as white or tender as nonkosher veal. Fine by me. It's still expensive.)
I mad the same sort of stew I would have if I'd had lamb - standard onions, carrots and celery, but also sweet potato, dried cherries and almonds. I also simmered a piece of cinnamon stick and poured in about half a cup of wine and, on a whim, some fennel seed.

To be served over cous-cous.

Lunch tomorrow: "ploughman's pie." Or shepherd's pie. I browned some onion and red pepper and ground beef, and put it between two layers of mashed potatoes. This is a dry dish, and therefore, reheatable on Shabbat. And I'll make a salad with kirbies and radishes to go with it.

Cooking done. :)


I never even see kosher lamb around here (L.A.). Kosher veal either, but I'm pretty sure I know places I could get that. (I don't eat veal, but you're right about the standards.)

I've actually had good luck subsituting turkey stew meat in some veal recipes.

I love shepherd's pie. It's one of my favorite Passover dishes. Enjoy!

I love lamb.

The stew came out amazing - very flavorful. It needed the cous-cous to tone it down.

And I had the shepherd's pie for lunch today. :)

Tonight's dinner: Veal stew over cous-cous
Was going to be lamb stew, but was no lamb stew or piece of lamb suitable for cutting up and stewing.

*laugh* My intended veal stew became lamb stew because I couldn't find veal!


You got my lamb!

And you got my veal!

For future reference, both work well with the following in a slow cooker: onions, fresh cranberries, a little brown sugar (to offset the cranberries). That's it. I cooked on low for about 12 hours. You can start out with big hunks of meat (doesn't need to be cubed for stew) and it'll still be falling-apart tender at the end. I've never tried it with fake sugar (Splenda?) and I don't know how much sugar poses a problem for you, but there you go. I had about a pound of meat, half a bag of cranberries, a few onions, and maybe a packed tablespoon of brown sugar -- so not a lot of sugar to begin with.

I always wondered about the veal thing.
Up the road a bit from me, on US 441, there are dairy farms and veal farms that have been there for decades. When I started college in 1985 and my parents would take me up 441 to Athens, I first saw the little white doghouse looking things that I learned later were veal pens. Long before I ever thought about converting, I knew that veal calves were raised in inhumane conditions. This wasn't just stuff college students read and get fired up about - I actually saw the houses. Maybe 10 years ago, the owners of the farms moved the little doghouses to the back of the property, so that they wouldn't be right out by the road for everyone to see. I think that they were economically suffering because people were so appalled by the conditions.

When I did convert, I was really shocked one evening at my mother in law's house when she had bought kosher veal for some O relatives to have. It was served specially on double-wrapped plates and there were plastic utensils, in deference to their standards. I asked my MIL if there were special conditions for kosher veal, but she didn't know. I think the rest of us were eating chicken or turkey - I have no clue why she bought veal for them.

We never ate veal when I was a kid, because it was so expensive, and then later, I had moral qualms about it.
It's not like it's a burning question, but I could never think of a way to ask about it without coming off snarky. So thanks for 'splaining.