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Veal with olives is a beloved classic of traditional French cuisine, combining tender meat with Mediterranean flavors of olives and aromatic herbs. This comforting family recipe has been passed down through generations, making it a perfect dish for any season.
The key to perfecting this dish lies in patient, slow cooking. The rich sauce begs to be soaked up with crusty bread, making it an ideal Sunday dinner.
Essential Ingredients
- Veal: Select shoulder or neck cuts for the most flavor and tenderness during slow cooking
- Picholine Olives: Their firm texture and mild flavor enhance without overpowering
- Dry White Wine: Use quality cooking wine to develop depth in the sauce
- Fresh Herbs: Thyme and bay leaf gently infuse the meat during cooking
Detailed Instructions
- Vegetable Preparation
- Cut bell peppers into uniform small dice for even cooking
- Finely chop garlic and onion to incorporate into the sauce
- Blanch and peel tomatoes for easier processing
- Browning the Meat
- Heat olive oil until hot but not smoking
- Brown veal pieces in small batches for proper caramelization
- Avoid overcrowding the pot to prevent steaming
- Creating the Sauce
- Sweat vegetables in the fond to concentrate flavors
- Deglaze with white wine, scraping up browned bits
- Gradually incorporate flour to prevent lumps
- Slow Cooking
- Maintain gentle simmer for tender meat
- Monitor sauce consistency throughout cooking
- Season at the end as sauce reduces
- Finishing
- Remove herb sprigs before serving
- Add fresh parsley at the very end
- Rest 5 minutes before serving
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Perfect Pairings
This veal dish pairs wonderfully with several sides. Basmati rice soaks up the flavorful sauce, while steamed potatoes offer rustic authenticity. For a lighter option, serve with seasonal grilled vegetables.
The Art of Slow Cooking
In Provence, this dish is traditionally prepared Sunday morning for lunch. The kitchen fills with comforting aromas that signal a family meal ahead.
Storage and Reheating
Allow dish to cool completely before refrigerating in an airtight container for up to 3 days. For longer storage, freeze up to 3 months. Always label containers with dates.
Wine Pairing
A dry white wine like Chablis or Sancerre complements this dish beautifully. For red wine lovers, choose a Côtes du Rhône or Cahors. Serve reds at 16-18°C and whites at 12-14°C.
Frequently Asked Questions
- → What kind of veal should I choose?
- Go for veal cuts made for sautéing, diced into large chunks.
- → Can I use different types of olives?
- Definitely! Swap green olives for black ones, or even mix both.
- → How do I make the sauce thicker?
- If it’s runny, simmer uncovered longer or stir in some flour mixed with broth.
- → Can I prep this dish earlier in the day?
- Yes, you can make this veal sauté ahead of time and reheat gently when ready to eat.
- → What’s a good side for this meal?
- Pair it with steamed potatoes, rice, pasta, or even couscous.