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| What You Need: |
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4 pounds lean boneless veal shoulder, trimmed of excess fat and cut into 1½-inchcubes
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ cup flour
4 tablespoons butter
¼ to ½ cup vegetable oil
2 cups finely chopped onions
½ cup finely chopped green pepper
1 tablespoon finely chopped garlic
2 cups chicken stock, fresh or canned
½ pound lean cooked smoked ham, sliced ½ inch thick and cut into ½-inchcubes
2 one-pound cans tomatoes, drained and coarsely chopped, with all their liquid reserved
3 medium-sized yams (1 pound), peeled and cut into 1-inch chunks
4 fresh parsley sprigs and 1 large bay leaf, tied together
¼ teaspoon ground hot red pepper (cayenne)
1 pound fresh okra, washed, trimmed and cut crosswise into 1-inch-thick rounds
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| How To Cook: |
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1. Pat the cubes of veal dry with paper towels and season them on all sides with 1 teaspoon of the salt and the black pepper. Roll one piece at a time in the flour to coat it lightly and shake off the excess flour.
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2. In a heavy 12-inch skillet, melt the butter with ¼ cup of oil over moderate heat. When the foam begins to subside, add about half the veal and brown it, turning the pieces frequently with tongs and regulating the heat so that they color richly and evenly without burning.
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3. When the first batch of veal is browned, transfer it to a heavy 8-quart casserole and brown the remaining pieces in the same fashion, adding up to ¼ cup more oil to the skillet if necessary.
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4. Pour off all but a thin film of fat from the skillet and add the onions, green pepper and garlic. Stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown.
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5. Transfer the vegetables to the casserole with the veal, pour the chicken stock into the skillet and bring it to a boil over high heat, meanwhile scraping in any brown particles that cling to the bottom and sides of the pan. Pour the stock mixture over the veal.
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6. Stir the ham, tomatoes, yams, parsley sprigs and bay leaf, the red pepper and the remaining teaspoon of salt into the veal mixture and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially, and simmer for 1½ hours.
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7. Stir in the okra and simmer, partially covered, for about 30 minutes longer, until the veal is tender and shows no resistance when pierced with the point of a small sharp knife.
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8. Pick out and discard the parsley sprigs and bay leaf, and taste the stew for seasoning. Serve at once, directly from the casserole or from a large heated bowl.
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