Oven Braised Veal Stew with Black Pepper and Cherries
Ingredients
- 2 pounds boneless veal stew meat or pork shoulder, cut into 2-inch pieces
- 3/4 teaspoon black pepper
- 2 teaspoons kosher salt, divided
- 1 tablespoon all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 3/4 cup boiling water
- 2 tablespoons beef or veal demi-glace
- 2 cups fresh or undrained thawed frozen pitted sour cherries
- 2 1/2 tablespoons honey
- 1 cinnamon stick
- 1 cardamom pod
- 1 dried bay leaf
- 1 tablespoon finely chopped fresh flat-leaf parsley
Instructions
Oven-Braised Veal Stew with Black Pepper and Cherries serves 4 original recipe by Food & Wine.
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