Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes about 8 cups
5 lb (2 kg) veal breast1 large yellow onion, peeled and coarsely chopped1 large carrot, peeled and coarsely chopped2 bay leaves1/2 teaspoon thyme12 parsley stems
Preheat an oven to 400°F.
Cut between each rib of the veal breast, separating them completely into 6 to 8 pieces. Place the pieces of veal in a baking pan, one layer per pan, leaving space in between each piece. Bake the veal in the oven for approximately 2 hours or until the veal is russet brown on all sides.
Transfer the veal to a stockpot. Discard any additional fat which has accumulated in the pan. Deglaze the baking pan with water on the burner of the stove and add the deglazed liquid to the stockpot. Add the remaining ingredients and just enough water to come up 2" over the level of the veal. Bring the stockpot to a boil. Skim. Reduce the heat to a medium-low and slowly simmer for 6 hours until the meat is falling off the bone. As the liquid in the stockpot reduces, continue to add more water to keep it up to the original level.
Strain the stock through a fine mesh strainer. Chill. Remove and discard any fat which has accumulated on the top.
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