Le Fricandeau de Veau (Braised Larded Veal)

Ingredients

• 3 pounds Veal leg, knuckle bone removed (Boneless veal roast from the leg)
• 4 ounces Pork fat or lardons, cut into strips (For larding the veal)
• 3 tablespoons Salt (For brining)
• 2 tablespoons Brown sugar (For brining)
• 1 tablespoon Black peppercorns, whole (For brining)
• 2 leaves Bay leaves (For brining and braising)
• 4 whole Cloves, whole (For brining)
• 3 medium Carrots, peeled and cut into chunks (For braising liquid and serving)
• 2 medium Onions, quartered (For braising liquid)
• 2 stalks Celery stalks, cut into chunks (For braising liquid)
• 4 cups Beef stock or veal stock (For braising)
• 2 tablespoons Butter (For glazing)
• 2 medium Turnips, peeled and quartered (For serving)
• 12 whole Pearl onions, peeled (For serving)
• 8 ounces Green beans, trimmed (For serving)

Instructions

1. 1In a large pot, combine 2 quarts of water with salt, brown sugar, peppercorns, 1 bay leaf, and cloves. Bring to a boil, then remove from heat and let cool completely.
2. 2Place the veal leg in the cooled brine, ensuring it is fully submerged. Cover and refrigerate for 24 hours.
3. 3Remove veal from brine and pat dry. Using a larding needle or sharp knife, make deep incisions throughout the veal and insert strips of pork fat into the meat, spacing them about 1 inch apart across the entire surface.
4. 4In a large Dutch oven or braising pot, arrange the quartered onions, celery chunks, and half of the carrot chunks on the bottom to create a bed for the veal.
5. 5Place the larded veal on top of the vegetables. Add the beef stock, remaining bay leaf, and enough water to come halfway up the sides of the veal. Bring to a boil on the stovetop.
6. 6Cover the pot with a tight-fitting lid and transfer to a preheated 325°F oven. Braise for 2.5 to 3 hours, basting the veal with the cooking liquid every 30 minutes, until the meat is very tender.
7. 7While the veal braises, cook the turnips, pearl onions, remaining carrots, and green beans separately in boiling salted water until just tender. Drain each vegetable and set aside.
8. 8In a large skillet, melt 1 tablespoon butter over medium heat. Add the cooked vegetables and 1/2 cup of the veal braising liquid. Cook, tossing gently, until the liquid reduces to a glossy glaze coating the vegetables, about 5 minutes. Keep warm.
9. 9Remove the veal from the oven and transfer to a cutting board. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the vegetables. Bring to a boil and reduce by half until syrupy, about 10 minutes. Whisk in remaining 1 tablespoon butter.
10. 10Brush the veal generously with the reduced glaze. Slice the veal into thick slices and arrange on a serving platter. Surround with the glazed vegetables and drizzle any remaining glaze over the meat. Serve immediately.